Binaghi Maria J, Pellegrino Nestor R, Valencia Mirta E
Cátedra de Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Argentina.
Arch Latinoam Nutr. 2011 Mar;61(1):81-6.
The bioaccesibility of various minerals in infusions of yerba male (mate cocido) and preparations with Fe-fortified milk was assessed to determine the influence of the infusions on the potential bioavailability of intrinsic minerals and fortified Fe. The dialyzability (D) of iron, calcium, magnesium and zinc was evaluated, as indicator of bioaccesibility in milk samples fortified with ferrous sulfate (FS), ferric bisglicinate GF) and EDTANaFe. Dialyzability was also evaluated in mixtures of milk with mate cocido and in infusions cooked with Fe-fortified milk. In each case the effect of ascorbic acid (AA) in a ratio Fe: AA 1:4 was studied. In the mate cocido FeD was zero and increased to 15% with the addition of AA. The FeD in milk with SF, BGF and EDTANaFe (1.2, 1.0 and 27.4 respectively), increased with the addition of AA to 2.9, 3.5 and 24.8. The FeD in the mixture milk: mate cocido was 4.7%, 5.7% and 31.2% for SF, BGF and EDTANaFe respectively. With the addition of AA was 13.5%, 13.7% and 25.7%. In infusions cooked with SF fortified milk, the values were lower than those of the mixture. The CaD did not show significant changes in Fe fortified milk and its preparations with yerba mate, while the MgD and ZnD only showed a significant reduction in infusion cooked with Fe-fortified milk. The use of infusions of yerba mate does not provide significant amounts of minerals. However, its use in mixtures with milk will not adversely affect the availability of Fe in that matrix.
评估了马黛茶（煮制马黛茶）冲泡液和铁强化牛奶制剂中各种矿物质的生物可及性，以确定冲泡液对固有矿物质和强化铁潜在生物利用度的影响。评估了铁、钙、镁和锌的透析性（D），作为硫酸亚铁（FS）、甘氨酸亚铁（GF）和乙二胺四乙酸钠铁强化牛奶样品中生物可及性的指标。还评估了牛奶与煮制马黛茶混合物以及用铁强化牛奶煮制的冲泡液中的透析性。在每种情况下，都研究了铁与抗坏血酸（AA）比例为1:4时抗坏血酸的作用。在煮制马黛茶中，铁的透析性（FeD）为零，添加抗坏血酸后增加到15%。添加抗坏血酸后，含硫酸亚铁、甘氨酸亚铁和乙二胺四乙酸钠铁的牛奶中的FeD（分别为1.2、1.0和27.4）增加到2.9、3.5和24.8。牛奶与煮制马黛茶混合物中，硫酸亚铁、甘氨酸亚铁和乙二胺四乙酸钠铁的FeD分别为4.7%、5.7%和31.2%。添加抗坏血酸后分别为13.5%、13.7%和25.7%。在用硫酸亚铁强化牛奶煮制的冲泡液中，其值低于混合物中的值。在铁强化牛奶及其与马黛茶的制剂中，钙的透析性（CaD）没有显著变化，而镁的透析性（MgD）和锌的透析性（ZnD）仅在用铁强化牛奶煮制的冲泡液中显著降低。使用马黛茶冲泡液不会提供大量矿物质。然而，将其与牛奶混合使用不会对该基质中铁的可利用性产生不利影响。
