Bioaccessibility Assessment of Cu, Fe, K, Mg, P, and Zn in Thermally Treated Lamb Meat

0548680 - ÚIACH 2022 RIV BR eng J - Journal Article
de Higuera, J. M. - Santos, H. M. - Fernandes de Oliveira, Aline - Nogueira, A. R. A.
Bioaccessibility Assessment of Cu, Fe, K, Mg, P, and Zn in Thermally Treated Lamb Meat.
Journal of the Brazilian Chemical Society. Roč. 32, č. 11 (2021), s. 2111-2119. ISSN 0103-5053. E-ISSN 1678-4790
Institutional support: RVO:68081715
Keywords : bioavailability * bioaccessibility * sample preparation
OECD category: Analytical chemistry
Impact factor: 2.135, year: 2021
Method of publishing: Limited access
http://static.sites.sbq.org.br/jbcs.sbq.org.br/pdf/2021-0117AR.pdf

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.
Permanent Link: http://hdl.handle.net/11104/0324732