不同家庭烹饪方法对巴西常规种植食用豇豆（菜豆）中锌和铁生物可给性的影响。
Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil.
机构信息
Department of Natural Products and Food, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil;
Department of Natural Products and Food, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
出版信息
Food Nutr Res. 2016 Mar 3;60:29082. doi: 10.3402/fnr.v60.29082. eCollection 2016.
BACKGROUND
The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources.
OBJECTIVES
The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing.
METHODS
Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications.
RESULTS
When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron.
CONCLUSIONS
Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients.
背景
豇豆（VignaunguiculataL.Wap.）是铁和锌的极好来源。然而，与动物来源的铁相比，植物来源的铁吸收较差。
目的
本研究旨在评估加工后豇豆品种中铁和锌的生物利用度。
方法
采用改良的体外模拟胃肠道消化法，测定豇豆样品中锌和铁的生物利用度。
结果
当水浸泡的豆子在普通锅中煮熟时，获得的最高生物可利用铁百分比为 8.92%，而当它们在没有预先浸泡的压力锅中煮熟时，最高百分比为 44.33%。此外，当未预先浸泡在普通锅中烹饪时，生物可利用锌的百分比为 52.78%。与普通锅烹饪相比，在压力锅中烹饪时，生物可利用铁的百分比更高。在所有品种中，与铁的生物可利用性相比，在压力锅中和普通锅中烹饪豇豆豆都能获得更高百分比的生物可利用锌。
结论
铁生物利用度值表明，在普通锅中烹饪对铁的生物利用度没有良好的影响，因为生物可利用铁的百分比低于锌。铁和锌生物利用度的测定可以确定这些矿物质的实际吸收百分比，并为低收入群体开发获取这些微量营养素含量高的食物的有效策略提供了可能。
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