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The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)

2016-06Journal article Restricted access
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dc.contributor.authorMotta, Carla
dc.contributor.authorNascimento, Ana
dc.contributor.authorSantos, Mariana
dc.contributor.authorDelgado, Inês
dc.contributor.authorCoelho, Inês
dc.contributor.authorRêgo, A.
dc.contributor.authorMatos, Ana Sofia
dc.contributor.authorTorres, Duarte
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2017-02-24T16:42:47Z
dc.date.available2017-02-24T16:42:47Z
dc.date.issued2016-06
dc.description.abstractIn this study, we assessed the impact of two cooking methods, steaming and boiling, through the true retention (%TR) of minerals in pseudocereals and rice (varieties Indica and Japonica). Mineral content was determined by ICP-OES. Cooking methods have an impact on mineral composition of pseudocereals with losses up to 20%. Quinoa’s %TR varied from 100% (manganese, phosphorus and iron) in steaming, to 83% (copper) in boiled. In amaranth, it ranged from 98% (copper) in boiling method, to 80% (magnesium) in steaming. Buckwheat presents a %TR of 100% in iron and 87% in zinc. For boiled rice, the losses were higher in the variety Indica, with a decrease of 34% for manganese. Steamed amaranth is a higher density food in particular for manganese, magnesium and phosphorus, which present a recommended nutrient intake (RNI) contribution of 70%, 65% and 44%, respectively. Rice represents the lowest contribution to mineral RNI. This study demonstrates that estimation of mineral intake should be based on data obtained from cooked food.pt_PT
dc.description.sponsorshipThe scientific work was funded by the Portuguese Funding Agency for Science, Research and Technology (FCT) under the scope of the strategic projects UID/EMS/00667/2013 and UID/BIM/04293/2013. The analytical work has been financially supported by the SUDOE Interreg IV B Programme through the ORQUE SUDOE Project (Ref. SOE3/P2/F591/5).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ. Food Comp. Anal. 2016;49:57-64. doi:10.1016/j.jfca.2016.02.006pt_PT
dc.identifier.doi10.1016/j.jfca.2016.02.006pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/4386
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0889157516300102pt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição de Alimentospt_PT
dc.subjectCooking Methodspt_PT
dc.subjectRetention Factorpt_PT
dc.subjectMineral Contentpt_PT
dc.subjectPseudocerealspt_PT
dc.subjectRecommended Nutrient Intakept_PT
dc.subjectOryza Sativapt_PT
dc.subjectFood Analysispt_PT
dc.subjectFood Compositionpt_PT
dc.titleThe effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEMS%2F00667%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIM%2F04293%2F2013/PT
oaire.citation.endPage64pt_PT
oaire.citation.startPage57pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume49pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationb95e3d98-b446-49b7-9c1b-c571be87f8c1
relation.isProjectOfPublicationfa9009ed-65e1-4108-bd20-1304211124ea
relation.isProjectOfPublication.latestForDiscoveryb95e3d98-b446-49b7-9c1b-c571be87f8c1

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