Studies on the bioacessibility and bioavailability of inorganic contaminants in coffee and herbs

• Grant number: 12/18004-0
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: January 01, 2013
• End date: December 31, 2014
• Field of knowledge: Physical Sciences and Mathematics - Chemistry - Analytical Chemistry
• Principal Investigator: Solange Cadore
• Grantee: Catarinie Diniz Pereira
• Host Institution: Instituto de Química (IQ). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

This postdoctoral project involves investigations aimed to establish the quantification of essential elements and inorganic contaminants (Al, Ca, K, P, Mg, Cu, Mn, Sr, Mo, As, Cd, Pb and Hg) in bioaccessible and bioavailable fractions of herbal infusions. The inorganic elements can be essential or toxic depending on its concentration and biological function. The main routes of exposure to these elements include the mouth, through the ingestion of food and beverages ingestion contaminated with these elements. The focus of the project will be coffee beans, ground coffee (soluble) and herbs. Coffee is considered as the most consumed food in Brazil (and widely consumed in the world) and may be thus a potential source of inorganic nutrients and contaminants. Herbal infusions, popularly called herbal teas are largely consumed as well. The quantification of elements will be carreid out by ICP OES and ICP-MS. Some measurements maybe use GF AAS. For the bioaccessible studies the in vitro gastrointestinal digestion model (including mouth, stomach and small intestine) will be used and the prediction of bioavailability of inorganic elements will be conducted using the Caco-2 cell. The development of these studies will provide important information about the actual nutrient intake and/or inorganic contaminants present in widely consumed beverages.