Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analyses

Author(s)

Godoy, Adriana Teixeira ^[1] ; Rebelatto, Ana Paula ^[2] ; Borin-Nogueira, Alessandra ^[2] ; Lima-Pallone, Juliana Azevedo ^[2]

Affiliation

^[1] Univ Estadual Campinas, Fac Food Engn, Inst Chem, Campinas, SP - Brazil

^[2] Pontificia Univ Catolica Campinas, Fac Chem, Campinas, SP - Brazil

• Document type: Journal article
• Source: ARCHIVOS LATINOAMERICANOS DE NUTRICION; v. 64, n. 2, p. 108-115, 2014.
• Web of Science Citations: 0

Abstract

The aim of the present work was to evaluate molar ratio iron: zinc and the levels of folic acid in biscuit and snacks commercialized in Brazil, prepared with folic acid and iron fortified flours. These nutrients are important for human nutrition; however, iron can have a negative effect on zinc absorption. Molar ratio iron: zinc can indicate if there will be any problems for absorption of these nutrients. The folic acid content varied from 58 to 433 mu g/100g and iron and zinc levels varied from 2.9 to 9.4 mg/100g and from 0.2 to 1.3 mg/100g, respectively, for 75 analyzed samples. The average iron contents observed in the products and molar ratio iron: zinc (in average 8:1 for biscuits and 12.8:1 for snacks) could result in problems with the zinc absorption. Moreover, principal component analyses (PCA) indicated low uniformity in the distribution of minerals and vitamin in the majority of the samples, mainly among brands. The results indicated that for the majority of the samples tested folic acid and iron content was higher than expected for flours and could be useful to governmental authorities in their evaluation program of flour fortification. (AU)

• FAPESP's process: 09/50730-0 - Iron in processed food made with enriched flour: concentration and bioavailability
• Grantee: Juliana Azevedo Lima Pallone
• Support Opportunities: Regular Research Grants