Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion

Journal of the Brazilian Chemical Society

Ewelina Stelmach¹  Pawel Pohl¹  Anna Szymczycha-madeja¹ 

[1] ,Wroclaw University of Technology Faculty of Chemistry Department of Analytical ChemistryWroclaw,Poland

关键词: ground coffee;    bioaccessibility;    in vitro gastro-intestinal digestion;    calcium;    iron;    magnesium;    manganese;    FAAS;   

DOI  :  10.5935/0103-5053.20140183

来源: SciELO

【 摘 要 】

The bioaccessibility of Ca, Mg, Mn and Fe in ground coffee brews was assessed through in vitro gastrointestinal digestion with stomach and intestinal juice solutions (pepsin, pancreatin and bile salts). Absorption of metals in the intestinal villi was simulated by ultrafiltration over a 3 kDa molecular weight cut-off semi-permeable membrane. Concentrations of Ca, Fe, Mg and Mn in coffee infusions and permeates of gastrointestinal incubates were measured by flame atomic absorption spectrometry. It was established that Mg, with a 62% contribution to the bioaccessible fraction, was the most bioaccessible. The bioaccessibilities of Ca (42%) and Fe (43%) were similar but individual results for both metals varied widely. The least bioaccessible metal was Mn, with an average contribution of 27%. Drinking one cup of coffee daily covers dietary reference intakes of Ca, Fe, Mg and Mn to a small degree (less than 3%).

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License