Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat
| Autor: | Flávia Barbosa Magalhães Alvarenga, Ângela Maria Ferreira de Oliveira Lourdes, Céphora Maria Sabarense, Marcone Augusto Leal de Oliveira, Náira da Silva Campos, Rafael Arromba de Sousa |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
lcsh:TX341-641
01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology Pepsin Nitric acid lcsh:Technology (General) Sample preparation Food science biology microwave assisted digestion Flame Atomic Absorption Spectrometry 010401 analytical chemistry 04 agricultural and veterinary sciences Factorial experiment Micronutrient 040401 food science In vitro 0104 chemical sciences Bioavailability chemistry factorial design biology.protein lcsh:T1-995 Digestion lcsh:Nutrition. Foods and food supply chicken meat iron bioaccessibility Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Volume: 38, Issue: 1, Pages: 157-163, Published: 12 JUN 2017 Food Science and Technology, Iss 0 Food Science and Technology v.38 n.1 2018 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Repositório Institucional da UFJF Universidade Federal de Juiz de Fora (UFJF) instacron:UFJF Food Science and Technology, Issue: ahead, Published: 12 JUN 2017 |
| Popis: | A 32 factorial design was employed to develop an in vitro digestion method for estimation of Fe bioaccessible fractions in cooked chicken meat. The effects of sample size and the in vitro bioaccessible fractions of this essential element were evaluated. A sample preparation method employing a microwave assisted digestion with dilute nitric acid was used prior to total Fe determination. For the bioacessibility studies, the optimized procedure employed 7.5 g of sample and 6% w/v of an acid pepsin solution. This procedure was applied to two kinds of chicken meat samples: breast and liver. Flame Atomic Absorption Spectrometry was used to determine total and bioaccessible (chyme or soluble portion) levels of iron in the samples. With respect to total Fe content, the bioaccessible fractions of Fe found in these samples were around 23% and 56 %, for breast and chicken liver, respectively. The chicken liver sample showed the highest total (400 ± 10 mg kg-1) and bioaccessible Fe contents (223 ± 18 mg kg-1) and stands out as a good source of this micronutrient. |
| Databáze: | OpenAIRE |
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