Studies on bioavailability of some bulk and trace elements in mexican tortilla using an in vitro model |
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Authors: | Kazimierz Wróbel Katarzyna Wróbel Guadalupe Rocío Valtierra Márquez Ma de Lourdes Rodríguez Almanza |
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Institution: | (1) Instituto de Inuestigaciones Científlcas, Universidad de Guanajuato, L. de Retana No. 5, 36000 Guanajuato, Mexico |
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Abstract: | An in vitro gut model was used to investigate the bioavailability of calcium, magnesium, cadmium, chromium, iron, manganese,
and lead in the Mexican (maize) tortilla. The samples (4 g) were digested in quartz tubes using concentrated nitric acid (12
mL) at 65‡C (2 h) and then at 120‡C (4 h). Total element concentration was determined by atomic absorption spectrometry. Enzymatic
hydrolysis was carried out in two steps: first, with pepsin in a hydrochloric acid medium (pH 1.8) and then after neutralization
with sodium bicarbonate (pH 6.0), with the mixture of pancreatine, amylase, and bile salts extract. Elements under study were
determined in the supernatant by atomic absorption spectrometry. The bioavailable fraction of each element in tortilla was
evaluated as the percentage of total element content found in the solution after enzymolysis. The obtained results showed
relatively low bioavailability of the selected elements (from 2% to 32%), which possibly may be ascribed to the presence of
dietary fiber in tortilla. |
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Keywords: | Trace and bulk elements maize tortilla bioavailability in vitro gut model |
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