In Vitro Bioavailability of Mineral Nutrients in Breakfast Cereals

Anna Lesniewicz, Mariola Kretowicz, Kamila Wierzbicka, Wieslaw Zyrnicki

Abstract


The bioavailability of both micro- and macroelements was investigated under conditions simulating the digestion processes in the human alimentary system. A one-step enzymatic extraction was applied using buffered solutions containing pepsin, trypsin, alpha-amylase or pancreatin, which are enzymes that hydrolyse different nutritional food components such as peptides, carbohydrates and lipids, as the extractant. Corn flakes and multigrain breakfast cereals containing taste additives from a local market in the Wroclaw agglomeration were selected for study as an important kind of ready-to-eat meal. The most popular brands (corn flakes from Nestlé, Mlekolaki and Hanne as well as wheat-based breakfast cereals from Chocapic, Nesquik and Fitness) were analysed. Microwave digestion was employed for sample preparation, and the total concentrations of both micronutrients (Al, Ca, Cu, Fe, Mg, Mn, P, Sr and Zn) and metals released during enzymatic in vitro digestion were measured by inductively coupled plasma-optical emission spectrometry (ICP-OES). Analysis of a Standard Reference Material was performed to validate the applied analytical procedure. Fractionation of the metals bound to the peptides, lipids and carbohydrates was evaluated and discussed.


Full Text: PDF DOI: 10.5539/jfr.v1n2p291

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.