Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat
| Autor: | Christèle Icard-Vernière, Sihem Bellagha, Sondos Njoumi, Christian Picq, Marie-Josèphe Amiot, Claire Mouquet-Rivier |
|---|---|
| Přispěvatelé: | Nutrition et Alimentation des Populations aux Suds (NutriPass), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut National Agronomique de Tunisie, 1002 Tunis, Tunisia, Nutrition, obésité et risque thrombotique (NORT), Institut National de la Recherche Agronomique (INRA)-Aix Marseille Université (AMU)-Institut National de la Santé et de la Recherche Médicale (INSERM), Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD), Aix Marseille Université (AMU)-Institut National de la Recherche Agronomique (INRA)-Institut National de la Santé et de la Recherche Médicale (INSERM), Institut de Recherche pour le Développement (IRD)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Mediterranean climate Corchorus Meat Potassium Mineral chelators chemistry.chemical_element Biological Availability Zinc Diet Mediterranean Matrix (chemical analysis) 03 medical and health sciences food 11. Sustainability Vegetables Animals Food science Cooking Corchorus olitorius TUNISIE 2. Zero hunger Minerals 030109 nutrition & dietetics Chemistry Magnesium Mediterranean food food and beverages food.food Bioavailability Plant Leaves Mineral bioavailability Mineral bioaccessibility ZONE MEDITERRANEENNE Cattle [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Food Research International Food Research International, 2018, 105, pp.233-240. ⟨10.1016/j.foodres.2017.11.020⟩ Food Research International, Elsevier, 2018, 105, pp.233-240. ⟨10.1016/j.foodres.2017.11.020⟩ |
| ISSN: | 0963-9969 |
| Popis: | International audience; Traditional Mediterranean plant-based dishes could allow tackling malnutrition while preserving the cultural heritage. To determine the effect of the cooking method on mineral bioavailability, the content in minerals and chelators of Mloukhiya, a Mediterranean dish based on jute leaves (Corchorus olitorius) that contains also meat, was monitored during the whole cooking process. Mineral bioaccessibility was assessed by measuring in vitro dialyzability. Model equation was also used to estimate mineral bioavailability. Comparison of Mloukhiya samples collected at different cooking time points showed that the dish total mineral content did not change despite the exchanges between sauce and meat during cooking. However, iron bioavailability decreased, because 58% of heme iron was degraded after 5 h of cooking and non-heme iron showed poor bioaccessibility (1.2%), mainly due to its high content of phenolic compounds. The bioaccessibility of other minerals (zinc, calcium, magnesium and potassium) was high, indicating that the food matrix had no or little effect. The mineral bioavailability values predicted by using mathematical models were of the same order of magnitude as the bioaccessibility values. |
| Databáze: | OpenAIRE |
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