Please use this identifier to cite or link to this item:
|Title:||Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.|
|Authors:||MARCANO DE HIGUERA, J.|
SANTOS, H. M.
OLIVEIRA, A. F. DE
NOGUEIRA, A. R. de A.
|Affiliation:||JULYMAR MARCANO DE HIGUERA, UFSCAR; HERICK M. SANTOS, UFSCAR; ALINE F. DE OLIVEIRA, Institute of Analytical Chemistry of the Czech Academy of Sciences; ANA RITA DE ARAUJO NOGUEIRA, CPPSE.|
|Citation:||Journal of the Brazilian Chemical Society, v.32, n.11, p.2111-2119, 2021.|
|Description:||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.|
|NAL Thesaurus:||Lamb meat|
|Type of Material:||Artigo de periódico|
|Appears in Collections:||Artigo em periódico indexado (CPPSE)|
Files in This Item:
|BioaccessibilityAssessmentCu.pdf||338,82 kB||Adobe PDF|