Bioaccessibility of minerals in school meals: Comparison between dialysis and solubility methods

Determinations have been made of content and bioaccessibility of Ca, Fe, Zn and Cu in 13 dishes collected from a catering service delivering to a school. Bioaccessibility was estimated by measuring the soluble or dialyzable mineral fraction resulting from in vitro gastrointestinal digestion of the m...

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Bibliographic Details
Published in:Food chemistry 2005-09, Vol.92 (3), p.481-489
Main Authors: Cámara, F., Amaro, M.A., Barberá, R., Clemente, G.
Format: Article
Language:English
Subjects:
Bioaccessibility
Biological and medical sciences
Calcium
Copper
Food industries
Fundamental and applied biological sciences. Psychology
Iron
School meals
Zinc
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Summary:Determinations have been made of content and bioaccessibility of Ca, Fe, Zn and Cu in 13 dishes collected from a catering service delivering to a school. Bioaccessibility was estimated by measuring the soluble or dialyzable mineral fraction resulting from in vitro gastrointestinal digestion of the meal. The analyzed dishes had mineral contents (μg/g) in the following ranges: Ca (74.1–913), Fe (2.8–17.9), Zn (2.8–13.1), Cu (0.28–1.90). Mineral solubility and dialysis percentages were as follows: Ca (1.7–96.2; 0.75–61.3), Fe (16.0–97.8; 0.23–19.0), Zn (22.6–93; 5.78–31.45), Cu (35.7–92.3; 0.66–25.0). The highest bioaccessible Ca content corresponded to fish-based dishes, while vegetables were poor sources of Ca. The lowest Fe and Zn bioaccessible percentages corresponded to vegetable-based dishes, particularly spinach omelet, whereas dishes having meat as the main ingredient exhibited the highest bioaccessible percentages. In the case of Cu, vegetable-based dishes could be considered the best sources.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.08.009