Santos Wagna Piler Carvalho, Ribeiro Nubia Moura, Santos Daniele Cristina Muniz Batista, Korn Maria Graças Andrade, Lopes Mariângela Vieira
Instituto Federal de Educação, Ciência e Tecnológica da Bahia, Campus Salvador, Departamento de Química, 40300-010, Salvador, BA, Brazil.
Instituto Federal de Educação, Ciência e Tecnológica da Bahia, Campus Salvador, Departamento de Química, 40300-010, Salvador, BA, Brazil.
Food Chem. 2018 Feb 1;240:112-122. doi: 10.1016/j.foodchem.2017.07.051. Epub 2017 Jul 11.
The objective of this study was to analyze the effect of heat treatment on the bioaccessibility of major (K, Ca, Mg, P) and trace elements (As, Ba, Cu, Fe, Mn, Cd, Cr, Hg, Mo, Ni, Pb, Se, Sb, Sn, and Zn) in three different pulse species: Vigna unguiculata L. Walp (cowpea beans), Cajanus cajan L. (pigeon pea) and Lablab purpureus L. Sweet (mangalo). Analyte concentrations were determined in the samples by inductively coupled plasma mass spectrometry and inductively coupled plasma optical emission spectrometry. The results showed that thermal processing can affect the concentrations of the elements investigated in pulse samples. The influence of the heat treatment can range between legume species and chemical elements, as well as with the type of heat treatment, dry, wet, conductive heating and using microwaves.
本研究的目的是分析热处理对三种不同豆类中主要元素（钾、钙、镁、磷）和微量元素（砷、钡、铜、铁、锰、镉、铬、汞、钼、镍、铅、硒、锑、锡和锌）生物可及性的影响，这三种豆类分别是：豇豆（Vigna unguiculata L. Walp）、木豆（Cajanus cajan L.）和扁豆（Lablab purpureus L. Sweet）。通过电感耦合等离子体质谱法和电感耦合等离子体发射光谱法测定样品中的分析物浓度。结果表明，热处理会影响豆类样品中所研究元素的浓度。热处理的影响因豆类品种、化学元素以及热处理类型（干燥、湿润、传导加热和微波加热）而异。
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