Neves Monize Morgado, Dos Santos Espinelli Junior João Batista, de Souza Michele Moraes, Carapelli Rodolfo
Laboratório de Eletro Espectro Analítica, Escola de Química E Alimentos, Universidade Federal Do Rio Grande, Campus CarreirosAvenida Itália, Km 8, Rio Grande, RS Zip Code 96203-900 Brazil.
Food Anal Methods. 2022;15(11):2940-2950. doi: 10.1007/s12161-022-02340-0. Epub 2022 Jun 15.
Consumption of organic food has grown much around the world in the last 20 years. Change in the profile of consumers who have increasingly sought a healthy diet is the major contributor to this phenomenon. In scientific literature, some studies have already shown the nutritional superiority of organic food in the individual evaluation of metabolites. However, few studies have assessed interaction among metabolites, especially the one between minerals and the food matrix. This information may have great relevance in determining the extractability of minerals, especially in food consumed through infusion, such as yerba mate, since this interaction can directly influence their solubility. Thus, this study aimed to use hot water extraction techniques (infusion and decoction) and the principal component analysis (PCA) to evaluate the differences between organic and conventional cultivation systems in absorption and availability of Ca, Mg, Fe, Mn, and Zn in yerba mate leaves and stems. The PCA showed that cultivation influences total mineral contents found in both leaves and stems. Results of extractability only showed differences in conventional leaf samples, from which all minerals under study were better extracted. Results point out a different interaction between minerals and the matrix, depending on the cultivation, and to the stronger interaction between the matrix and minerals in organic samples, a fact which leads to low availability of minerals for consumption.
在过去20年里，全球有机食品的消费量大幅增长。消费者越来越倾向于选择健康饮食，这一消费群体特征的变化是这一现象的主要促成因素。在科学文献中，一些研究已经在代谢物的个体评估中表明了有机食品的营养优势。然而，很少有研究评估代谢物之间的相互作用，尤其是矿物质与食物基质之间的相互作用。这些信息对于确定矿物质的可提取性可能具有重要意义，特别是在通过冲泡食用的食物中，如马黛茶，因为这种相互作用会直接影响它们的溶解度。因此，本研究旨在使用热水提取技术（冲泡和煎煮）以及主成分分析（PCA）来评估有机种植系统和传统种植系统在马黛茶叶片和茎中钙、镁、铁、锰和锌的吸收和有效性方面的差异。主成分分析表明，种植方式会影响叶片和茎中的总矿物质含量。可提取性结果仅显示传统叶片样本存在差异，所研究的所有矿物质在传统叶片样本中提取效果更好。结果表明，矿物质与基质之间的相互作用因种植方式而异，并且在有机样本中基质与矿物质之间的相互作用更强，这一事实导致矿物质的消费可用性较低。
