Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.

Detalhes bibliográficos
Autor(a) principal: MARCANO DE HIGUERA, J.
Data de Publicação: 2021
Outros Autores: SANTOS, H. M., OLIVEIRA, A. F. DE, NOGUEIRA, A. R. de A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1135878
https://dx.doi.org/10.21577/0103-5053.20210103
Resumo: A bioaccessibility test with raw and cooked lamb meat samples was performed. The evaluated cooking devices were grill, microwave oven, air fryer, pressure cooker, and electric oven. Physicochemical parameters and the total mass fraction of Cu, Fe, K, Mg, P, and Zn were determined in raw and cooked samples by inductively coupled plasma optical emission spectrometry (ICP OES). The trueness was evaluated using certified reference materials, with recoveries from 87 to 101%. The pressure cooking presented the major changes, including the highest values of internal temperature, loss of inorganic elements after cooking, and the lowest values of moisture and analyte mass fractions. An in vitro gastrointestinal simulation was performed, and the method was validated by an addition and recovery test, in which the trueness varied from 87 to 115%. The bioaccessibility ranged between 28-56, 4-19, 68-76, 41-54, 48-57, and 1-21% for Cu, Fe, K, Mg, P, and Zn, respectively. The cooking methods promoted changes in the meat samples, thus affecting the bioaccessibility of the nutrients. Based on the recommended dietary intake (RDI) calculation, lamb meat can be considered a good Fe, P, and Zn source.
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spelling Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.BioaccessibilityICP OESRDASample preparationLamb meatA bioaccessibility test with raw and cooked lamb meat samples was performed. The evaluated cooking devices were grill, microwave oven, air fryer, pressure cooker, and electric oven. Physicochemical parameters and the total mass fraction of Cu, Fe, K, Mg, P, and Zn were determined in raw and cooked samples by inductively coupled plasma optical emission spectrometry (ICP OES). The trueness was evaluated using certified reference materials, with recoveries from 87 to 101%. The pressure cooking presented the major changes, including the highest values of internal temperature, loss of inorganic elements after cooking, and the lowest values of moisture and analyte mass fractions. An in vitro gastrointestinal simulation was performed, and the method was validated by an addition and recovery test, in which the trueness varied from 87 to 115%. The bioaccessibility ranged between 28-56, 4-19, 68-76, 41-54, 48-57, and 1-21% for Cu, Fe, K, Mg, P, and Zn, respectively. The cooking methods promoted changes in the meat samples, thus affecting the bioaccessibility of the nutrients. Based on the recommended dietary intake (RDI) calculation, lamb meat can be considered a good Fe, P, and Zn source.JULYMAR MARCANO DE HIGUERA, UFSCAR; HERICK M. SANTOS, UFSCAR; ALINE F. DE OLIVEIRA, Institute of Analytical Chemistry of the Czech Academy of Sciences; ANA RITA DE ARAUJO NOGUEIRA, CPPSE.MARCANO DE HIGUERA, J.SANTOS, H. M.OLIVEIRA, A. F. DENOGUEIRA, A. R. de A.2021-11-08T18:00:41Z2021-11-08T18:00:41Z2021-11-082021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of the Brazilian Chemical Society, v.32, n.11, p.2111-2119, 2021.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1135878https://dx.doi.org/10.21577/0103-5053.20210103enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2021-11-08T18:00:49Zoai:www.alice.cnptia.embrapa.br:doc/1135878Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-11-08T18:00:49falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-11-08T18:00:49Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.
title Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.
spellingShingle Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.
MARCANO DE HIGUERA, J.
Bioaccessibility
ICP OES
RDA
Sample preparation
Lamb meat
title_short Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.
title_full Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.
title_fullStr Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.
title_full_unstemmed Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.
title_sort Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.
author MARCANO DE HIGUERA, J.
author_facet MARCANO DE HIGUERA, J.
SANTOS, H. M.
OLIVEIRA, A. F. DE
NOGUEIRA, A. R. de A.
author_role author
author2 SANTOS, H. M.
OLIVEIRA, A. F. DE
NOGUEIRA, A. R. de A.
author2_role author
author
author
dc.contributor.none.fl_str_mv JULYMAR MARCANO DE HIGUERA, UFSCAR; HERICK M. SANTOS, UFSCAR; ALINE F. DE OLIVEIRA, Institute of Analytical Chemistry of the Czech Academy of Sciences; ANA RITA DE ARAUJO NOGUEIRA, CPPSE.
dc.contributor.author.fl_str_mv MARCANO DE HIGUERA, J.
SANTOS, H. M.
OLIVEIRA, A. F. DE
NOGUEIRA, A. R. de A.
dc.subject.por.fl_str_mv Bioaccessibility
ICP OES
RDA
Sample preparation
Lamb meat
topic Bioaccessibility
ICP OES
RDA
Sample preparation
Lamb meat
description A bioaccessibility test with raw and cooked lamb meat samples was performed. The evaluated cooking devices were grill, microwave oven, air fryer, pressure cooker, and electric oven. Physicochemical parameters and the total mass fraction of Cu, Fe, K, Mg, P, and Zn were determined in raw and cooked samples by inductively coupled plasma optical emission spectrometry (ICP OES). The trueness was evaluated using certified reference materials, with recoveries from 87 to 101%. The pressure cooking presented the major changes, including the highest values of internal temperature, loss of inorganic elements after cooking, and the lowest values of moisture and analyte mass fractions. An in vitro gastrointestinal simulation was performed, and the method was validated by an addition and recovery test, in which the trueness varied from 87 to 115%. The bioaccessibility ranged between 28-56, 4-19, 68-76, 41-54, 48-57, and 1-21% for Cu, Fe, K, Mg, P, and Zn, respectively. The cooking methods promoted changes in the meat samples, thus affecting the bioaccessibility of the nutrients. Based on the recommended dietary intake (RDI) calculation, lamb meat can be considered a good Fe, P, and Zn source.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-08T18:00:41Z
2021-11-08T18:00:41Z
2021-11-08
2021
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Journal of the Brazilian Chemical Society, v.32, n.11, p.2111-2119, 2021.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1135878
https://dx.doi.org/10.21577/0103-5053.20210103
identifier_str_mv Journal of the Brazilian Chemical Society, v.32, n.11, p.2111-2119, 2021.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1135878
https://dx.doi.org/10.21577/0103-5053.20210103
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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