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Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil
BACKGROUND: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. OBJECTIVES: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after pro...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Co-Action Publishing
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779326/ https://www.ncbi.nlm.nih.gov/pubmed/26945231 http://dx.doi.org/10.3402/fnr.v60.29082 |
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author | Pereira, Elenilda J. Carvalho, Lucia M. J. Dellamora-Ortiz, Gisela M. Cardoso, Flávio S. N. Carvalho, José L. V. |
author_facet | Pereira, Elenilda J. Carvalho, Lucia M. J. Dellamora-Ortiz, Gisela M. Cardoso, Flávio S. N. Carvalho, José L. V. |
author_sort | Pereira, Elenilda J. |
collection | PubMed |
description | BACKGROUND: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. OBJECTIVES: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. METHODS: Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. RESULTS: When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. CONCLUSIONS: Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients. |
format | Online Article Text |
id | pubmed-4779326 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Co-Action Publishing |
record_format | MEDLINE/PubMed |
spelling | pubmed-47793262016-03-21 Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil Pereira, Elenilda J. Carvalho, Lucia M. J. Dellamora-Ortiz, Gisela M. Cardoso, Flávio S. N. Carvalho, José L. V. Food Nutr Res Original Article BACKGROUND: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. OBJECTIVES: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. METHODS: Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. RESULTS: When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. CONCLUSIONS: Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients. Co-Action Publishing 2016-03-03 /pmc/articles/PMC4779326/ /pubmed/26945231 http://dx.doi.org/10.3402/fnr.v60.29082 Text en © 2016 Elenilda J. Pereira et al. http://creativecommons.org/licenses/by/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license. |
spellingShingle | Original Article Pereira, Elenilda J. Carvalho, Lucia M. J. Dellamora-Ortiz, Gisela M. Cardoso, Flávio S. N. Carvalho, José L. V. Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
title | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
title_full | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
title_fullStr | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
title_full_unstemmed | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
title_short | Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil |
title_sort | effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (vigna unguiculata l. walp) consumed in brazil |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779326/ https://www.ncbi.nlm.nih.gov/pubmed/26945231 http://dx.doi.org/10.3402/fnr.v60.29082 |
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