Mineral and trace element content in legumes (lentils, chickpeas and beans): Bioaccesibility and probabilistic assessment of the dietary intake
2018
Ramírez-Ojeda, A.M. | Moreno-Rojas, R. | Cámara-Martos, F.
Three samples of legumes widely consumed in Spain (lentils, beans and chickpeas) were selected in order to assess the total and bioaccessible content of trace elements. The influence of dietary components and the effect of processing on elements bioaccessibility were also evaluated. Raw lentils presented medium contents of 84, 34, 13, 9.1, 450 and 922 μg g⁻¹ for Fe, Zn, Mn, Cu, Ca and Mg respectively. Raw chickpeas and beans presented the following contents, 45, 37, 26, 8.3, 828, 1176 μg g⁻¹ and 45, 24, 12, 6.9, 977, 1166 μg g⁻¹. Results showed that element total content decreased in cooked samples with respect to soaked ones, due to a solubilization of the inorganic elements into the water during cooking treatments at different rates. Thus, trace element concentrations differed, resulting in the following: lentils (10, 5.2, 1.8, 1.8, 219, 155 μg g⁻¹); chickpeas (9.1, 7.2, 4.3, 2.9, 297, 273 μg g⁻¹) and beans (11, 5, 2.1, 1.8, 312, 268 μg g⁻¹). However, elements initially present are considerably more bioaccessible probably due to a destruction of some antinutritional components as a consequence of processing. Finally, according to a probabilistic assessment used to determine the contributions to Dietary References Intakes (DRI), legumes were proper sources of Fe, Cu, Mn and Zn.
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