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Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean (Phaseolus vulgaris L.)

Feitosa, Sabrina; Greiner, Ralf; Meinhardt, Ann-Katrin; Müller, Alexandra; Almeida, Deusdélia; Posten, Clemens

Micronutrient deficiencies are a major public health problem. Beans are an important plant-based source of iron, zinc and copper, but their absorption is reduced in the presence of anti-nutrients such as phytates, polyphenols and tannins. Soaking and discarding the soaking water before cooking is unanimously recommended, but this can result in mineral loss. Data on the consequences for mineral bioaccessibility is still limited. This study aimed to evaluate iron, zinc and copper bioaccessibility in black beans cooked (regular pan, pressure cooker) with and without the soaking water. For that, three batches of black beans were investigated in triplicate, each split in nine parts (raw grains and four different household processes in duplicate) and analyzed by applying the quarter technique, resulting in a grand total of 164 samples. Minerals were quantified by ICP-MS (inductively coupled plasma mass spectrometry), myo-inositol phosphates (InsP5, InsP6) by HPLC (high-performance liquid chromatography) ion-pair chromatography, total polyphenols using Folin-Denis reagent and condensed tannins using Vanillin assay. Mineral bioaccessibility ... mehr

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Verlagsausgabe §
DOI: 10.5445/IR/1000090129
Veröffentlicht am 25.01.2019
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Jahr 2018
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000090129
Erschienen in Foods
Band 7
Heft 8
Seiten Art. Nr.: 123
Vorab online veröffentlicht am 31.07.2018
Schlagworte beans, iron, zinc and copper bioaccessibility, myo-inositol phosphates, anti-nutrients, polyphenols, household processing
Nachgewiesen in Web of Science
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