In vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (Salminus brasiliensis) meat

The aim of this study was to determine the total and bioaccessible concentration of macrominerals Ca, P, Mg, and trace elements Cu, Fe, Zn, and Mn in raw and boiled, fried and baked dorado meat. For bioaccessibility, an in vitro dialysis model was used, simulating human gastrointestinal digestion, t...

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Autores principales: Trulls, Horacio E., Ortiz, María Laura, Picot, J.A., Zach, A., Brem, J.C.
Formato: Artículo revista
Lenguaje:Español
Publicado: Universidad Nacional del Nordeste 2023
Materias:
Dorado
Bioaccessability
Macrominerals
Trace elements
Bioaccesibilidad
Macrominerales
Elementos traza
Acceso en línea:https://revistas.unne.edu.ar/index.php/vet/article/view/7053
Aporte de:
Revistas UNNE - Universidad Nacional del Noroeste (UNNE) de Universidad Nacional del Nordeste
id I48-R154-article-7053
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institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-154
container_title_str Revistas UNNE - Universidad Nacional del Noroeste (UNNE)
language Español
format Artículo revista
topic Dorado
Bioaccessability
Macrominerals
Trace elements
Dorado
Bioaccesibilidad
Macrominerales
Elementos traza
spellingShingle Dorado
Bioaccessability
Macrominerals
Trace elements
Dorado
Bioaccesibilidad
Macrominerales
Elementos traza
Trulls, Horacio E.
Ortiz, María Laura
Picot, J.A.
Zach, A.
Brem, J.C.
In vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (Salminus brasiliensis) meat
topic_facet Dorado
Bioaccessability
Macrominerals
Trace elements
Dorado
Bioaccesibilidad
Macrominerales
Elementos traza
author Trulls, Horacio E.
Ortiz, María Laura
Picot, J.A.
Zach, A.
Brem, J.C.
author_facet Trulls, Horacio E.
Ortiz, María Laura
Picot, J.A.
Zach, A.
Brem, J.C.
author_sort Trulls, Horacio E.
title In vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (Salminus brasiliensis) meat
title_short In vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (Salminus brasiliensis) meat
title_full In vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (Salminus brasiliensis) meat
title_fullStr In vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (Salminus brasiliensis) meat
title_full_unstemmed In vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (Salminus brasiliensis) meat
title_sort in vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (salminus brasiliensis) meat
description The aim of this study was to determine the total and bioaccessible concentration of macrominerals Ca, P, Mg, and trace elements Cu, Fe, Zn, and Mn in raw and boiled, fried and baked dorado meat. For bioaccessibility, an in vitro dialysis model was used, simulating human gastrointestinal digestion, then the elements were quantified by UV-visible and atomic absorption spectrophotometry and complexometry methods. In raw samples, the total concentrations of Ca were higher than in cooked samples, showing statistical differences. However, there were no significant differences between treatments for Mg and P. Concerning trace elements, raw and baked samples displayed the highest values of Cu, raw and boiled for Fe, raw samples showed higher Mn values, while Zn did not present significant differences between treatments. The bioaccessible fraction for Ca was between 6 to 22%, Mg between 8 to 20% and P presented values of 17-18%, for all treatments. The percentage of bioaccessible Fe was high, varying between 68 and 105%; the latter in fried fish. Dialyzable Cu values varied between 39% for raw meat and 14% for baked meat. For Mn, the dialysable fraction ranged between 17 and 21%, and for Zn from 11 to 15%. The findings suggest that dorado fish is a food source with adequate levels of Ca, Mg, and P, without significant losses during cooking processes, as well as with trace elements Zn and Mn. However, Fe and Cu concentrations decreased with heat treatments. Moreover, the results of the present study showed an increase in the bioaccessibility of Ca in baked fish and of dialyzable Fe and Zn in fried samples.
publisher Universidad Nacional del Nordeste
publishDate 2023
url https://revistas.unne.edu.ar/index.php/vet/article/view/7053
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spelling I48-R154-article-70532023-11-28T12:58:51Z In vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (Salminus brasiliensis) meat Bioaccesibilidad in vitro y concentraciones totales de minerales esenciales en carne de dorado (Salminus brasiliensis) crudo y cocido Trulls, Horacio E. Ortiz, María Laura Picot, J.A. Zach, A. Brem, J.C. Dorado Bioaccessability Macrominerals Trace elements Dorado Bioaccesibilidad Macrominerales Elementos traza The aim of this study was to determine the total and bioaccessible concentration of macrominerals Ca, P, Mg, and trace elements Cu, Fe, Zn, and Mn in raw and boiled, fried and baked dorado meat. For bioaccessibility, an in vitro dialysis model was used, simulating human gastrointestinal digestion, then the elements were quantified by UV-visible and atomic absorption spectrophotometry and complexometry methods. In raw samples, the total concentrations of Ca were higher than in cooked samples, showing statistical differences. However, there were no significant differences between treatments for Mg and P. Concerning trace elements, raw and baked samples displayed the highest values of Cu, raw and boiled for Fe, raw samples showed higher Mn values, while Zn did not present significant differences between treatments. The bioaccessible fraction for Ca was between 6 to 22%, Mg between 8 to 20% and P presented values of 17-18%, for all treatments. The percentage of bioaccessible Fe was high, varying between 68 and 105%; the latter in fried fish. Dialyzable Cu values varied between 39% for raw meat and 14% for baked meat. For Mn, the dialysable fraction ranged between 17 and 21%, and for Zn from 11 to 15%. The findings suggest that dorado fish is a food source with adequate levels of Ca, Mg, and P, without significant losses during cooking processes, as well as with trace elements Zn and Mn. However, Fe and Cu concentrations decreased with heat treatments. Moreover, the results of the present study showed an increase in the bioaccessibility of Ca in baked fish and of dialyzable Fe and Zn in fried samples. El objetivo del presente trabajo fue determinar la concentración total y bioaccesible de los macrominerales Ca, P, Mg y elementos traza Cu, Fe, Zn y Mn en carne de dorado cruda y cocida hervida, frita o al horno. Para la bioaccesibilidad, se usó un modelo in vitro de diálisis, simulando la digestión gastrointestinal humana. Luego se cuantificaron los elementos por espectrofotometría UV-visible, de absorción atómica y complexometría. Las concentraciones totales de Ca en las muestras crudas fueron superiores a las cocidas, diferenciándose estadísticamente, sin embargo, no hubo diferencias significativas entre tratamientos para Mg y P. Considerando los elementos traza; las muestras crudas y al horno presentaron los mayores valores de Cu, las crudas y hervidas para Fe, el Mn fue superior en las muestras crudas, mientras que el Zn no presentó diferencias significativas entre tratamientos. La fracción bioaccesible para Ca varió entre un 6 al 22%, Mg entre 8 al 20% y P entre 17 al 18%, para todos los tratamientos. El porcentaje de Fe bioaccesible resultó elevado, variando entre 68 hasta 105%; este último en el pescado frito. Los valores de Cu dializable variaron entre 39% para la carne cruda y 14% al horno. Para el Mn, el dializable varió entre 17 y 21%, y en Zn de 11 a 15%. Se concluye que la carne de dorado resultó un alimento con tenores adecuados de Ca, Mg y P, sin pérdidas significativas en los procesos de cocción, al igual que los elementos traza Zn y Mn, mientras que el Fe y Cu disminuyeron sus concentraciones en los tratamientos térmicos. Asimismo, los resultados del presente estudio permitieron evidenciar un aumento de la bioaccesibilidad del Ca en la carne al horno y de Fe y Zn dializable en las muestras fritas. Universidad Nacional del Nordeste 2023-11-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unne.edu.ar/index.php/vet/article/view/7053 10.30972/vet.3427053 Revista Veterinaria; Vol. 34 Núm. 2 (2023); 111-116 1669-6840 1668-4834 spa https://revistas.unne.edu.ar/index.php/vet/article/view/7053/6509 https://creativecommons.org/licenses/by/2.5/ar/

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