Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals

Detalhes bibliográficos
Autor(a) principal: Motta, Carla
Data de Publicação: 2022
Outros Autores: Castanheira, Isabel, Matos, Ana Sofia, Nascimento, Ana Claudia, Assunção, Ricardo, Martins, Carla, Alvito, Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/8499
Resumo: This article belongs to the Proceedings of IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link.
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spelling Effect of Cooking on the Content and Bioaccessibility of Minerals in PseudocerealsQuinoaAmarantNutritionBioacessibilityMineralsNutrient IntakeComposição dos AlimentosThis article belongs to the Proceedings of IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link.The cooked Andean cereals can be considered a good source of minerals, contributing to the recommended daily intakes as observed in previous works. This study evaluated quinoa, amaranth, and buckwheat’s chemical and nutritional compositions and their bioaccessibility through an in vitro gastric digestion simulation to understand their dietary changes. ICP-OES was used to quantify the mineral profile, and the impact of cooking on bioaccessibility was evaluated using multivariate statistical analysis. In this context, the contents of some essential minerals (potassium, magnesium, calcium, zinc, copper, iron and manganese) were evaluated. The lowest cooking losses were noted for calcium in quinoa (67%), and the highest was found for zinc in buckwheat (73%). The calcium and manganese concentration varied considerably with boiling among Andean cereals. For copper, magnesium, iron and manganese, was observed a higher bioaccessibility in cooked quinoa and amaranth. The lowest bioaccessibility was detected for phosphorus in the boiled quinoa fraction (36%). The results highlight the need to consider the losses in bioavailability for minerals during digestion and the related influence on the estimation of proper nutrient intake. These results contribute to understanding the bioaccessibility of minerals in cooked Andean cereals and the changes in these nutrient contents through the boiling process. Other ongoing cooking processes lead to a scientific recommendation of the best cooking method for boosting nutrient intake.This work was supported by grant Ia ValSe-Food-CYTED (119RT0567).MDPIRepositório Científico do Instituto Nacional de SaúdeMotta, CarlaCastanheira, IsabelMatos, Ana SofiaNascimento, Ana ClaudiaAssunção, RicardoMartins, CarlaAlvito, Paula2023-02-03T13:58:55Z2022-10-232022-10-23T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/8499engBiol Life Sci Forum.2022 Oct 23;17(1):17. doi:10.3390/blsf20220170172673-997610.3390/blsf2022017017info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:42:36Zoai:repositorio.insa.pt:10400.18/8499Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:43:08.692408Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals
title Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals
spellingShingle Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals
Motta, Carla
Quinoa
Amarant
Nutrition
Bioacessibility
Minerals
Nutrient Intake
Composição dos Alimentos
title_short Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals
title_full Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals
title_fullStr Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals
title_full_unstemmed Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals
title_sort Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals
author Motta, Carla
author_facet Motta, Carla
Castanheira, Isabel
Matos, Ana Sofia
Nascimento, Ana Claudia
Assunção, Ricardo
Martins, Carla
Alvito, Paula
author_role author
author2 Castanheira, Isabel
Matos, Ana Sofia
Nascimento, Ana Claudia
Assunção, Ricardo
Martins, Carla
Alvito, Paula
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Motta, Carla
Castanheira, Isabel
Matos, Ana Sofia
Nascimento, Ana Claudia
Assunção, Ricardo
Martins, Carla
Alvito, Paula
dc.subject.por.fl_str_mv Quinoa
Amarant
Nutrition
Bioacessibility
Minerals
Nutrient Intake
Composição dos Alimentos
topic Quinoa
Amarant
Nutrition
Bioacessibility
Minerals
Nutrient Intake
Composição dos Alimentos
description This article belongs to the Proceedings of IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-23
2022-10-23T00:00:00Z
2023-02-03T13:58:55Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/8499
url http://hdl.handle.net/10400.18/8499
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Biol Life Sci Forum.2022 Oct 23;17(1):17. doi:10.3390/blsf2022017017
2673-9976
10.3390/blsf2022017017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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