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

2022-10-23Journal article Open access
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dc.contributor.authorMotta, Carla
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorMatos, Ana Sofia
dc.contributor.authorNascimento, Ana Claudia
dc.contributor.authorAssunção, Ricardo
dc.contributor.authorMartins, Carla
dc.contributor.authorAlvito, Paula
dc.date.accessioned2023-02-03T13:58:55Z
dc.date.available2023-02-03T13:58:55Z
dc.date.issued2022-10-23
dc.descriptionThis article belongs to the Proceedings of IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link.pt_PT
dc.description.abstractThe 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.pt_PT
dc.description.sponsorshipThis work was supported by grant Ia ValSe-Food-CYTED (119RT0567).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBiol Life Sci Forum.2022 Oct 23;17(1):17. doi:10.3390/blsf2022017017pt_PT
dc.identifier.doi10.3390/blsf2022017017pt_PT
dc.identifier.issn2673-9976
dc.identifier.urihttp://hdl.handle.net/10400.18/8499
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2673-9976/17/1/17pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectQuinoapt_PT
dc.subjectAmarantpt_PT
dc.subjectNutritionpt_PT
dc.subjectBioacessibilitypt_PT
dc.subjectMineralspt_PT
dc.subjectNutrient Intakept_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleEffect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocerealspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue1pt_PT
oaire.citation.startPage17pt_PT
oaire.citation.titleBiology and Life Sciences Forumpt_PT
oaire.citation.volume17pt_PT
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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