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Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses.
Meena, Kumari and Kalpana, Platel (2017) Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses. Journal of the Science of Food and Agriculture, 97. pp. 2842-2848. ISSN 0022-5142
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J Sci Food Agric 2017; 97 2842–2848.pdf - Published Version Restricted to Registered users only Download (120kB) |
Abstract
BACKGROUND: Garlic and onion, which are rich in organo-sulfur compounds, are reported to enhance the bioaccessibility of Ca, Mg, Fe and Zn; however, there is a lack of similar information on the bioaccessibility of copper, manganese and chromium. Therefore, the present study aimed to determine the effect of exogenous garlic and onion on the bioaccessibility of these trace minerals from selected food grains. The effect of two levels of garlic (0.25 and 0.5 g/10 g grain−1) and onion (1.5 and 3 g/10 g grain−1) on the bioaccessibility of these trace minerals from two representative cereals and pulses was determined by employing an in vitro dialysability procedure. RESULTS: Both garlic and onion significantly improved the bioaccessibility of Cu, especially when added at the higher level, in most of the foods examined. The enhancing effect of garlic on Mn bioaccessibility was found in cooked sorghum and chickpea, whereas onion significantly improved Mn bioaccessibility in cooked rice and chickpea. The addition of both spices did not exert any enhancing effect on Cr bioaccessibility from the cereals and pulses. CONCLUSION: The bioaccessibility of Cu, as well as Mn to a lesser extent, from vegetarian diets can be significantly improved by incorporating garlic and onion in the diet.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | copper; manganese; chromium; bioaccessibility; onion; garlic |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Nov 2017 08:36 |
| Last Modified: | 21 Nov 2017 08:36 |
| URI: | http://ir.cftri.res.in/id/eprint/13150 |
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