Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2014 |
| Outros Autores: | , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Journal of the Brazilian Chemical Society (Online) |
| Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532014001100009 |
Resumo: | The bioaccessibility of Ca, Mg, Mn and Fe in ground coffee brews was assessed through in vitro gastrointestinal digestion with stomach and intestinal juice solutions (pepsin, pancreatin and bile salts). Absorption of metals in the intestinal villi was simulated by ultrafiltration over a 3 kDa molecular weight cut-off semi-permeable membrane. Concentrations of Ca, Fe, Mg and Mn in coffee infusions and permeates of gastrointestinal incubates were measured by flame atomic absorption spectrometry. It was established that Mg, with a 62% contribution to the bioaccessible fraction, was the most bioaccessible. The bioaccessibilities of Ca (42%) and Fe (43%) were similar but individual results for both metals varied widely. The least bioaccessible metal was Mn, with an average contribution of 27%. Drinking one cup of coffee daily covers dietary reference intakes of Ca, Fe, Mg and Mn to a small degree (less than 3%). |
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Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestionground coffeebioaccessibilityin vitro gastro-intestinal digestioncalciumironmagnesiummanganeseFAASThe bioaccessibility of Ca, Mg, Mn and Fe in ground coffee brews was assessed through in vitro gastrointestinal digestion with stomach and intestinal juice solutions (pepsin, pancreatin and bile salts). Absorption of metals in the intestinal villi was simulated by ultrafiltration over a 3 kDa molecular weight cut-off semi-permeable membrane. Concentrations of Ca, Fe, Mg and Mn in coffee infusions and permeates of gastrointestinal incubates were measured by flame atomic absorption spectrometry. It was established that Mg, with a 62% contribution to the bioaccessible fraction, was the most bioaccessible. The bioaccessibilities of Ca (42%) and Fe (43%) were similar but individual results for both metals varied widely. The least bioaccessible metal was Mn, with an average contribution of 27%. Drinking one cup of coffee daily covers dietary reference intakes of Ca, Fe, Mg and Mn to a small degree (less than 3%).Sociedade Brasileira de Química2014-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532014001100009Journal of the Brazilian Chemical Society v.25 n.11 2014reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.5935/0103-5053.20140183info:eu-repo/semantics/openAccessStelmach,EwelinaPohl,PawelSzymczycha-Madeja,Annaeng2014-11-13T00:00:00Zoai:scielo:S0103-50532014001100009Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2014-11-13T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false |
| dc.title.none.fl_str_mv |
Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion |
| title |
Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion |
| spellingShingle |
Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion Stelmach,Ewelina ground coffee bioaccessibility in vitro gastro-intestinal digestion calcium iron magnesium manganese FAAS |
| title_short |
Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion |
| title_full |
Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion |
| title_fullStr |
Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion |
| title_full_unstemmed |
Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion |
| title_sort |
Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion |
| author |
Stelmach,Ewelina |
| author_facet |
Stelmach,Ewelina Pohl,Pawel Szymczycha-Madeja,Anna |
| author_role |
author |
| author2 |
Pohl,Pawel Szymczycha-Madeja,Anna |
| author2_role |
author author |
| dc.contributor.author.fl_str_mv |
Stelmach,Ewelina Pohl,Pawel Szymczycha-Madeja,Anna |
| dc.subject.por.fl_str_mv |
ground coffee bioaccessibility in vitro gastro-intestinal digestion calcium iron magnesium manganese FAAS |
| topic |
ground coffee bioaccessibility in vitro gastro-intestinal digestion calcium iron magnesium manganese FAAS |
| description |
The bioaccessibility of Ca, Mg, Mn and Fe in ground coffee brews was assessed through in vitro gastrointestinal digestion with stomach and intestinal juice solutions (pepsin, pancreatin and bile salts). Absorption of metals in the intestinal villi was simulated by ultrafiltration over a 3 kDa molecular weight cut-off semi-permeable membrane. Concentrations of Ca, Fe, Mg and Mn in coffee infusions and permeates of gastrointestinal incubates were measured by flame atomic absorption spectrometry. It was established that Mg, with a 62% contribution to the bioaccessible fraction, was the most bioaccessible. The bioaccessibilities of Ca (42%) and Fe (43%) were similar but individual results for both metals varied widely. The least bioaccessible metal was Mn, with an average contribution of 27%. Drinking one cup of coffee daily covers dietary reference intakes of Ca, Fe, Mg and Mn to a small degree (less than 3%). |
| publishDate |
2014 |
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2014-11-01 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532014001100009 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532014001100009 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
10.5935/0103-5053.20140183 |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
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text/html |
| dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
| publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
| dc.source.none.fl_str_mv |
Journal of the Brazilian Chemical Society v.25 n.11 2014 reponame:Journal of the Brazilian Chemical Society (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
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Sociedade Brasileira de Química (SBQ) |
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SBQ |
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SBQ |
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Journal of the Brazilian Chemical Society (Online) |
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Journal of the Brazilian Chemical Society (Online) |
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Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ) |
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