Content area
Abstract
The aim of this work was evaluate the in vitro bioaccessibility of iron (Fe), manganese (Mn) and zinc (Zn) in lactea cereal flour, infant cereal, milk powder, and chocolate powder and assessed the correlation between mineral absorption facilitators and inhibitors. The total mineral concentration and in vitro bioaccessibility were quantified by flame atomic absorption spectrometry. In vitro bioaccessibility assays were performed using three sequential steps to simulate salivary, gastric and intestinal digestion. The mineral absorption facilitators and inhibitors determined were total dietary fiber, phytic acid, ascorbic acid, and calcium contents. The total mineral content analysis showed that Fe was present in the highest concentration, whereas Zn had the highest bioaccessible content in the evaluated samples. Correlation data showed that phytates, Ca, and Fe can inhibit mineral absorption, whereas ascorbic acid may enhance absorption. Thus, the proper choice of the fortifying agent and study of the food matrix are key to increasing micronutrient bioaccessibility.