Coelho Ronaldo Cunha, Barsotti Roberto Carlos Fernandes, Maltez Heloisa França, Lopes Júnior Cícero Alves, Barbosa Herbert de Sousa
Grupo de Estudos em Bioanalítica - GEBIO, Department of Chemistry, Federal University of Piauí, 64049-550 Teresina, PI, Brazil.
Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, Avenida dos Estados, 5001, Bairro Santa Terezinha, 09210-580 Santo André, SP, Brazil; Núcleo de Ciências Químicas e Bromatológicas, Centro de Laboratório Regional de Santos, Instituto Adolfo Lutz (IAL), 11015-020 Santos, SP, Brazil.
Food Chem. 2021 Jun 15;347:129027. doi: 10.1016/j.foodchem.2021.129027. Epub 2021 Jan 9.
This work presents new findings on the nutritional quality of recently introduced biofortified and non-biofortified cowpea cultivars as well as some common beans. ICP-MS was used for the measurements. Biofortified cowpea cultivars showed high levels of Fe and Zn, greater than 60 and 40 mg kg dry weight, respectively. The in vitro digestion protocol enabled simultaneous evaluation of bioaccessibility and bioavailability. Fe levels in cowpea cultivars were ca. 2.5-fold higher than in common beans. Cowpea seeds also had higher Zn levels, reaching 50.1% bioaccessibility and 44.2% bioavailability. Cooking improved the availability of micronutrients in bean seeds. The cooked biofortified Aracê cowpea showed a high Zn bioavailability above 60%. Consumption of 50 g of Aracê would contribute 27% and 48% of the Fe and Zn DRI for 1-3-year-old children. The new cowpea cultivars biofortified are a potential vehicle for improving the Fe and Zn status in groups in which the micronutrient deficiency is prevalent.
这项工作展示了关于最近推出的生物强化和非生物强化豇豆品种以及一些普通豆类营养品质的新发现。采用电感耦合等离子体质谱法（ICP-MS）进行测量。生物强化豇豆品种显示出高水平的铁和锌，干重分别大于60毫克/千克和40毫克/千克。体外消化方案能够同时评估生物可及性和生物利用度。豇豆品种中的铁含量约比普通豆类高2.5倍。豇豆种子的锌含量也更高，生物可及性达到50.1%，生物利用度达到44.2%。烹饪提高了豆类种子中微量营养素的利用率。煮熟的生物强化阿拉塞豇豆显示出高于60%的高锌生物利用度。食用50克阿拉塞豇豆可为1至3岁儿童提供铁和锌膳食参考摄入量（DRI）的27%和48%。新的生物强化豇豆品种是改善微量营养素缺乏普遍人群铁和锌状况的潜在载体。
