Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing
نویسندگان
چکیده
Whole-grain bakery products and cereals are valuable sources of dietary fiber, vitamins, and trace elements. However, the presence of phytate, could decreases mineral bioavailability due to its chelating properties. In this study, the effect of fermentation and baking on the phytate content of different bakery products was measured by HPLC; the mineral availability in bakery products during processing was investigated by measuring solubility and dialysis, as well as the mineral uptake and transport by Caco-2 cells after in vitro digestion. Raw materials showed the highest amount of phytate, causing an important effect on the stage of processing. The solubility and dialyzability of iron increased with fermentation, meanwhile calcium and zinc showed a high variability depending on the product analyzed. After baking, the dialyzability of minerals increased with respect to the fermented dough in most cases. The highest uptake and transport efficiency of iron and calcium in cells corresponded to dough after fermentation of wheat flour with respect to the baked samples. For zinc, no differences were observed between fermented dough and after baking on uptake and transport efficiencies. This study showed that in vitro mineral availability of bakery products is influenced by the stage of processing and ingredients used. 2011 Elsevier Ltd. All rights reserved.
منابع مشابه
تأثیر باکتریهای اسید لاکتیک جدا شده از خمیرترش بر اسید فیتیک
Background: Phytic acid is phosphated compound that exists as potassium - magnesium salt in aleurone layer of cereals. Phytic acid has a strong ability to chelate many minerals, such as calcium, iron and zinc. It changes these essential minerals to insoluble complexes and inhibits minerals bioavailability. In this study, effect of several lactic acid bacteria (casei, fermentum, plantarum ...
متن کاملبررسی میزان اسید فیتیک در آرد، خمیر و نان سنگک و لواش ماشینی
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...
متن کاملبررسی میزان اسید فیتیک در آرد، خمیر و نان سنگک و لواش ماشینی
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...
متن کاملEffect of Gamma, Electron Beam and Infrared Radiation Treatment on the Nutritional Value and Anti-Nutritional Factors of Sorghum Grain
The present study describes the radiation-induced effects on nutritional quality and on anti-nutritional factors of sorghum grain: effects of electron beam (ER) and gamma irradiation (GR) at doses of 10, 20 and 30 kGy and infrared irradiation (IR) at 60, 90 and 120 s on the chemical composition, mineral content and bioavailability, in vitro protein and starch digestibility, total phenolic compo...
متن کاملتأثیر مصرف بهینه کود بر غلظت عناصر غذایی و نسبت مولی اسید فیتیک به روی در ارقام ایرانی لوبیا قرمز در مراحل مختلف تکامل دانه
Phytic acid is the main source of organic phosphorus in grains of legumes and cereals. It has great ability of bonding with metals and minerals such as iron, zinc and calcium. As a result, the solubility of these elements and their absorption capability by human will be reduced. This greenhouse research was carried out with the aim of studying the variations of phytic acid to zinc molar ratio a...
متن کامل