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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Bioaccessibility Assessment of Cu, Fe, K, Mg, P, and Zn in Thermally Treated Lamb Meat

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Author(s):
de Higuera, Julymar M. [1, 2] ; Santos, Herick M. [1, 2] ; de Oliveira, Aline F. [3] ; Nogueira, Ana Rita A. [1]
Total Authors: 4
Affiliation:
[1] Embrapa Pecuaria Sudeste, Rodovia Washington Luiz, Km 234, CP 339, BR-13560970 Sao Carlos, SP - Brazil
[2] Univ Fed Sao Carlos, Dept Quim, Grp Anal Instrumental Aplicada, Rodovia Washington Luiz, Km 235, CP 676, BR-13565905 Sao Carlos, SP - Brazil
[3] Czech Acad Sci, Inst Analyt Chem, Veveri 197, Brno 60200 - Czech Republic
Total Affiliations: 3
Document type: Journal article
Source: Journal of the Brazilian Chemical Society; v. 32, n. 11, p. 2111-2119, NOV 2021.
Web of Science Citations: 0
Abstract

A bioaccessibility test with raw and cooked lamb meat samples was performed. The evaluated cooking devices were grill, microwave oven, air fryer, pressure cooker, and electric oven. Physicochemical parameters and the total mass fraction of Cu, Fe, K, Mg, P, and Zn were determined in raw and cooked samples by inductively coupled plasma optical emission spectrometry (ICP OES). The trueness was evaluated using certified reference materials, with recoveries from 87 to 101%. The pressure cooking presented the major changes, including the highest values of internal temperature, loss of inorganic elements after cooking, and the lowest values of moisture and analyte mass fractions. An in vitro gastrointestinal simulation was performed, and the method was validated by an addition and recovery test, in which the trueness varied from 87 to 115%. The bioaccessibility ranged between 28-56, 4-19, 68-76, 41-54, 48-57, and 1-21% for Cu, Fe, K, Mg, P, and Zn, respectively. The cooking methods promoted changes in the meat samples, thus affecting the bioaccessibility of the nutrients. Based on the recommended dietary intake (RDI) calculation, lamb meat can be considered a good Fe, P, and Zn source. (AU)

FAPESP's process: 18/26145-9 - Bioavailability, bioaccessibility, and speciation of nutrients and inorganic contaminants in meat and fish
Grantee:Ana Rita de Araujo Nogueira
Support Opportunities: Regular Research Grants