Bioaccessibility assessment of toxic and essential elements in produced pulses, Bahia, Brazil

The objective of this study was to analyze the effect of heat treatment on the bioaccessibility of major (K, Ca, Mg, P) and trace elements (As, Ba, Cu, Fe, Mn, Cd, Cr, Hg, Mo, Ni, Pb, Se, Sb, Sn, and Zn) in three different pulse species: Vigna unguiculata L. Walp (cowpea beans), Cajanus cajan L. (pi...

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Bibliographic Details
Published in:Food chemistry 2018-02, Vol.240, p.112-122
Main Authors: Santos, Wagna Piler Carvalho, Ribeiro, Nubia Moura, Santos, Daniele Cristina Muniz Batista, Korn, Maria Graças Andrade, Lopes, Mariângela Vieira
Format: Article
Language:English
Subjects:
Bioaccessibility
Brazil
Essential and toxic elements
Heat treatment
Mercury
Microwaves
Pulses
Spectrum Analysis
Trace Elements - analysis
Traces elements
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Summary:The objective of this study was to analyze the effect of heat treatment on the bioaccessibility of major (K, Ca, Mg, P) and trace elements (As, Ba, Cu, Fe, Mn, Cd, Cr, Hg, Mo, Ni, Pb, Se, Sb, Sn, and Zn) in three different pulse species: Vigna unguiculata L. Walp (cowpea beans), Cajanus cajan L. (pigeon pea) and Lablab purpureus L. Sweet (mangalo). Analyte concentrations were determined in the samples by inductively coupled plasma mass spectrometry and inductively coupled plasma optical emission spectrometry. The results showed that thermal processing can affect the concentrations of the elements investigated in pulse samples. The influence of the heat treatment can range between legume species and chemical elements, as well as with the type of heat treatment, dry, wet, conductive heating and using microwaves.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.07.051