Journal of the Brazilian Chemical Society

URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13322

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Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion
(Sociedade Brasileira de Química, 2014) Stelmach, Ewelina; Pohl, Pawel; Szymczycha-Madeja, Anna
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%).
Solubility and bioaccessibility of Ba, Ca, Cr, Cu, Fe, Mg, Mn, P, Sr and Zn in slim coffee infusions by in vitro gastrointestinal digestion
(Sociedade Brasileira de Química, 2015) Szymczycha-Madeja, Anna; Welna, Maja; Pohl, Pawel
Solubility and bioaccessibility of Ba, Ca, Cr, Cu, Fe, Mg, Mn, P, Sr and Zn in slim coffees were investigated using an in vitro method. Two different compositions of solutions simulating gastric and intestinal juices were tested: SGJ1 + SIJ1 (0.02% pepsin in 0.10 mol L-1 HCl; 0.015% pancreatin with 0.15% bile salts in 0.10 mol L-1 NaHCO3) and SGJ2 + SIJ2 (0.32% pepsin with 0.20% NaCl in 0.08 mol L-1 HCl; 0.40% pancreatin with 2.5% bile salts in 0.10 mol L-1 NaHCO3). Soluble and bioaccessible fractions (in %) in reference to total concentrations of studied elements in infusions were as follows: Ba (81.2, 34.2), Ca (84.4, 44.5), Cr (80.1, 44.8), Cu (69.2, 24.1), Fe (72.5, 6.6), Mg (89.5, 69.6), Mn (44.3, 28.4), P (96.6, 84.6), Sr (85.9, 46.8), Zn (80.8, 59.5). These results suggest that slim coffees are not a rich source of minerals.