Fortification iron and enodgenous zinc bioaccessibility from commercial fortified spaguettis

• Main Authors: María Gimena Galán, Emilce Llopart, Emilia Tissera, Anabela Alladio, Silvina R Drago
• Format: Article
• Language: English
• Published: Academia Española de Nutrición y Dietética 2014-06-01
• Series: Revista Española de Nutrición Humana y Dietética
• Subjects: Alimento fortificado; Cocción; Valor nutricional; Bioaccesibilidad de minerales, Aporte potencial
• Online Access: http://renhyd.org/index.php/renhyd/article/view/53

<p><strong>Introduction: </strong>The aims were to assess the bioaccessibility and Potential Supply (PS) of Fe and Zn from Commercial Fortified Spaghettis (CFS), and the relationship between cooking time and losses of solids, Fe and Zn of these samples.</p><p><strong>Material and Methods:</strong> Four samples of different trades were analyzed. Solid, Fe, and Zn losses were evaluated at to cooking times (optimum cooking time and optimum time plus 10 min overcooking). Fe and Zn bioaccessibility was estimated through mineral dialyzability. Potential Supply (PS) was determined as the product of mineral concentration and dialyzability.</p><p><strong>Results:</strong> Solids losses were lower than 7%, still with overcooking. Three of the four fortified samples did not meet the declared values of Fe content. There were high losses of Fe and Zn during cooking, which increased when extended cooking time (from 43.7% to 64.7% for Fe, and from 7.7% to 15.2% for Zn). Fe losses (fortification mineral), being greater than Zn (endogenous mineral). Fe and Zn bioaccessibility were very low (0.82±0.27% and 0.90±0.45%, respectively) and the PS of 80 g portion of CFS only cover approximately 0.65% and 0.71% of Fe and Zn requirements, respectively.</p><p><strong>Conclusions: </strong>The results show that the fortification of spaghetti makes little contribution to meet the requirements of the analyzed minerals.</p>