Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat

• Published in: Ciência e tecnologia de alimentos 2018-01, Vol.38 (1), p.157-163
• Main Authors: CAMPOS, Náira da Silva, LOURDES, Ângela Maria Ferreira de Oliveira, ALVARENGA, Flávia Barbosa Magalhães, SABARENSE, Céphora Maria, OLIVEIRA, Marcone Augusto Leal de, SOUSA, Rafael Arromba de
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/1678-457x.01017

Abstract 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.