Characterization of the Bioaccessibility of Minerals from Commercial Breakfast Cereals by Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES)

Autor(es)

de Souza, Alexander Ossanes ^[1] ; da Silva, Emanueli do Nascimento ^{[2, 3]} ; Pereira, Camila Correa ^[1] ; Cadore, Solange ^[2] ; Ribeiro, Anderson Schwingel ^[1] ; Vieira, Mariana Antunes ^[1]

Afiliação do(s) autor(es)

^[1] Fed Univ Pelotas UFPel, Postgrad Program Chem, Ctr Chem Pharmaceut & Food Sci, BR-96010900 Capao Do Leao, RS - Brazil

^[2] Univ Estadual Campinas, Inst Chem, Campinas, SP - Brazil

^[3] Univ Fed Ouro Preto, Inst Exact & Biol Sci, Dept Chem, Ouro Preto, MG - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Analytical Letters; v. 54, n. 18, p. 2874-2882, OCT 1 2021.
• Citações Web of Science: 0

Resumo

Traditional chocolate and whole-meal flour breakfast cereals were analyzed to determine the total concentrations and bioaccessibilities of some elements. For the total concentration, the samples were prepared by microwave digestion. In addition, certified reference materials were used to verify the accuracy of the method, which was 82-106% for the analytes. Great variation in the concentrations was observed, possibly due to the raw materials used to produce the cereals. For the bioaccessibility study, an in vitro digestion method was used, and the accuracy was verified by the addition and recovery method. Cu, Fe, Mn, and Zn had detectable bioaccessibilities from 37% to 47%, 1% to 41%, 8% to 61%, and 4% to 24% of the total concentrations, respectively. Aluminum, Ba, and Mo had concentrations below the limit of quantification. Therefore, breakfast cereals complement a healthy diet, since some essential elements have high bioaccessibilities. (AU)

• Processo FAPESP: 08/57808-1 - Instituto Nacional de Ciências e Tecnologias Analíticas Avançadas - INCTAA
• Beneficiário: Celio Pasquini
• Modalidade de apoio: Auxílio à Pesquisa - Temático