Effect of phytase treatment of sorghum flour, an alternative for gluten free foods and bioaccessibility of essential minerals

Autor(es)

Rebellato, Ana Paula ^[1] ; Orlando, Eduardo A. ^[1] ; Toretti Thedoropoulos, Vivian C. ^[1] ; Greiner, Ralf ^[2] ; Lima Pallone, Juliana A. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Monteiro Lobato St 80, BR-13083862 Sao Paulo, SP - Brazil

^[2] Max Rubner Inst, Fed Res Inst Nutr & Food, Food Technol & Bioproc Engn, Haid & Neu Str 9, D-76131 Karlsruhe - Germany

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 57, n. 9 APR 2020.
• Citações Web of Science: 0

Resumo

This study evaluated the effect of phytase treatment on the bioavailability of iron (Fe), calcium (Ca), zinc (Zn), and myo-inositol phosphate fractions in sorghum flour; and characterized its macronutrients and minerals. The proximate composition and mineral content indicated that, sorghum flour has a nutritional potential superior to wheat and maize. The results obtained in the solubility and dialysis assays indicated that, naturally occurring minerals (without phytase treatment) in sorghum flour, presented considerable bioaccessibility; reaching 32, 47 and 67% of dialyzable Fe, Zn, and Ca respectively. The use of phytase had a positive influence on the reduction of myo-inositol phosphates, mainly the IP6 fraction, present in sorghum flour samples, and an increase in the soluble percentage (Fe 52% for one sample, for Zn higher than 266%) and dialyzed minerals (Fe 7.8-150%; Zn 19.7 for one sample; and Ca 5-205%) for most samples. Therefore, the essential minerals naturally occurring in sorghum have an absorption potential; and the use of phytase reduced the IP6 fraction and improved the availability of the minerals evaluated. (AU)

• Processo FAPESP: 13/16643-8 - Estudo da bioacessibilidade de minerais em extrato hidrossolúvel de soja e farinha de sorgo destinada a alimentação humana: ampliação da linha de pesquisa de análise de minerais em alimentos
• Beneficiário: Juliana Azevedo Lima Pallone
• Modalidade de apoio: Auxílio à Pesquisa - Regular