Post-Graduation Program on Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, CEP 29500-000, Guararema, Alegre, ES, Brazil.
Food Funct. 2019 Aug 1;10(8):4802-4810. doi: 10.1039/c9fo00199a. Epub 2019 Jul 18.
The present work evaluated the effect of different processes in relation to mineral content and its bioavailability, as well as the effect of phytate and oxalate contents in biofortified beans. The following treatments were evaluated: raw beans (RB), cooked and oven-dried soaked beans (BOS), cooked and freeze-dried soaked beans (BFS), cooked and oven-dried beans without soaking (BOWS) and cooked and freeze-dried beans without soaking (BFWS). The mineral contents (mg per 100 g) varied between 3.56 and 5.80 (iron), 20.26 and 89.32 (calcium) and 1.56 and 2.38 (zinc). The oxalate content varied from 3.74 to 10.54 mg per 100 g. The total phytate content ranged from 1803.23 to 2.301 mg per 100 g. Regarding mineral bioavailability in Caco-2 cells, iron retention ranged from 8.89 to 17.85% and uptake was from 12.07 to 13.74 μg. On the other hand, the zinc retention was from 92.27 to 98.6% and uptake ranged from 24.68 to 36.26 μg. The different forms of bean processing can contribute to the mineral profile of this legume, in addition to increasing the bioavailability of some minerals, such as iron and zinc.
本研究评估了不同处理方式对矿物质含量及其生物利用度的影响，以及生物强化豆类中植酸和草酸含量的影响。评估了以下处理方式：生豆（RB）、煮熟并浸泡后烤箱干燥的豆（BOS）、煮熟并浸泡后冷冻干燥的豆（BFS）、煮熟后不浸泡烤箱干燥的豆（BOWS）和煮熟后不浸泡冷冻干燥的豆（BFWS）。矿物质含量（每 100 克中的毫克数）在 3.56 至 5.80（铁）、20.26 至 89.32（钙）和 1.56 至 2.38（锌）之间变化。草酸含量从每 100 克 3.74 至 10.54 毫克不等。总植酸含量在每 100 克 1803.23 至 2.301 毫克之间。关于 Caco-2 细胞中矿物质生物利用度，铁保留率在 8.89 至 17.85%之间，吸收率在 12.07 至 13.74μg 之间。另一方面，锌保留率在 92.27 至 98.6%之间，吸收率在 24.68 至 36.26μg 之间。豆类加工的不同形式可以增加这种豆类的矿物质含量，并且可以提高一些矿物质如铁和锌的生物利用度。
