Ciudad-Mulero María, Pinela José, Carvalho Ana Maria, Barros Lillian, Fernández-Ruiz Virginia, Ferreira Isabel C F R, Sánchez-Mata María de Cortes, Morales Patricia
Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain.
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Foods. 2022 Jul 2;11(13):1968. doi: 10.3390/foods11131968.
Traditional farmers' varieties of tomato grown under extensive farming techniques are considered delicious and healthy foods and are preferred by local consumers. Tomatoes are an important component of a healthy diet, as they provide essential micronutrients, including minerals, which are vital to healthy development, disease prevention, and wellbeing. Given the considerable dietary intake of tomatoes and the scarcity of information about the bioaccessibility of inorganic constituents in this fruit, this study was carried out to evaluate the content and bioaccessibility of minerals (macro- and microelements) in tomato farmers' varieties widely cultivated in northeastern Portugal homegardens. Among the macroelements, K stood out as the most abundant mineral in the studied varieties, followed by Mg, Ca, and Na. Regarding the microelements, while the yellow tomato had higher concentrations of Fe and Cu, the round tomato had more Zn and Mn. The in vitro bioaccessibility assessment showed that, among the macroelements, Mg was more bioaccessible than Ca and K when all the tomato varieties were considered together. Among the microelements, Cu seemed to be the most bioaccessible. Although the contribution of a 100 g serving of the studied tomato farmers' varieties to the dietary reference intakes (DRIs) of minerals is relatively low, this food could contribute to reaching these mineral requirements, as it is included in the diet of most of the population, especially in Mediterranean regions.
在粗放型种植技术下种植的传统农家番茄品种被认为是美味且健康的食物，受到当地消费者的青睐。番茄是健康饮食的重要组成部分，因为它们提供必需的微量营养素，包括对健康发育、疾病预防和健康至关重要的矿物质。鉴于番茄的饮食摄入量可观，且关于这种水果中无机成分生物可及性的信息匮乏，本研究旨在评估葡萄牙东北部家庭菜园广泛种植的农家番茄品种中矿物质（常量和微量元素）的含量及生物可及性。在常量元素中，钾是所研究品种中含量最丰富的矿物质，其次是镁、钙和钠。在微量元素方面，黄色番茄的铁和铜含量较高，而圆形番茄的锌和锰含量更多。体外生物可及性评估表明，在所有番茄品种综合考虑时，在常量元素中，镁的生物可及性高于钙和钾。在微量元素中，铜似乎是生物可及性最高的。尽管100克所研究的农家番茄品种对矿物质膳食参考摄入量（DRIs）的贡献相对较低，但这种食物可有助于满足这些矿物质需求，因为它包含在大多数人群的饮食中，尤其是在地中海地区。
