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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
08/11/2021 |
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Data da última atualização: |
08/11/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MARCANO DE HIGUERA, J.; SANTOS, H. M.; OLIVEIRA, A. F. DE; NOGUEIRA, A. R. de A. |
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Afiliação: |
JULYMAR MARCANO DE HIGUERA, UFSCAR; HERICK M. SANTOS, UFSCAR; ALINE F. DE OLIVEIRA, Institute of Analytical Chemistry of the Czech Academy of Sciences; ANA RITA DE ARAUJO NOGUEIRA, CPPSE. |
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Título: |
Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of the Brazilian Chemical Society, v.32, n.11, p.2111-2119, 2021. |
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DOI: |
https://dx.doi.org/10.21577/0103-5053.20210103 |
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Idioma: |
Inglês |
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Conteúdo: |
A bioaccessibility test with raw and cooked lamb meat samples was performed. The evaluated cooking devices were grill, microwave oven, air fryer, pressure cooker, and electric oven. Physicochemical parameters and the total mass fraction of Cu, Fe, K, Mg, P, and Zn were determined in raw and cooked samples by inductively coupled plasma optical emission spectrometry (ICP OES). The trueness was evaluated using certified reference materials, with recoveries from 87 to 101%. The pressure cooking presented the major changes, including the highest values of internal temperature, loss of inorganic elements after cooking, and the lowest values of moisture and analyte mass fractions. An in vitro gastrointestinal simulation was performed, and the method was validated by an addition and recovery test, in which the trueness varied from 87 to 115%. The bioaccessibility ranged between 28-56, 4-19, 68-76, 41-54, 48-57, and 1-21% for Cu, Fe, K, Mg, P, and Zn, respectively. The cooking methods promoted changes in the meat samples, thus affecting the bioaccessibility of the nutrients. Based on the recommended dietary intake (RDI) calculation, lamb meat can be considered a good Fe, P, and Zn source. |
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Palavras-Chave: |
Bioaccessibility; ICP OES; RDA; Sample preparation. |
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Thesaurus Nal: |
Lamb meat. |
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Categoria do assunto: |
W Química e Física |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/227486/1/BioaccessibilityAssessmentCu.pdf
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Marc: |
LEADER 01923naa a2200229 a 4500
001 2135878
005 2021-11-08
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://dx.doi.org/10.21577/0103-5053.20210103$2DOI
100 1 $aMARCANO DE HIGUERA, J.
245 $aBioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat.$h[electronic resource]
260 $c2021
520 $aA bioaccessibility test with raw and cooked lamb meat samples was performed. The evaluated cooking devices were grill, microwave oven, air fryer, pressure cooker, and electric oven. Physicochemical parameters and the total mass fraction of Cu, Fe, K, Mg, P, and Zn were determined in raw and cooked samples by inductively coupled plasma optical emission spectrometry (ICP OES). The trueness was evaluated using certified reference materials, with recoveries from 87 to 101%. The pressure cooking presented the major changes, including the highest values of internal temperature, loss of inorganic elements after cooking, and the lowest values of moisture and analyte mass fractions. An in vitro gastrointestinal simulation was performed, and the method was validated by an addition and recovery test, in which the trueness varied from 87 to 115%. The bioaccessibility ranged between 28-56, 4-19, 68-76, 41-54, 48-57, and 1-21% for Cu, Fe, K, Mg, P, and Zn, respectively. The cooking methods promoted changes in the meat samples, thus affecting the bioaccessibility of the nutrients. Based on the recommended dietary intake (RDI) calculation, lamb meat can be considered a good Fe, P, and Zn source.
650 $aLamb meat
653 $aBioaccessibility
653 $aICP OES
653 $aRDA
653 $aSample preparation
700 1 $aSANTOS, H. M.
700 1 $aOLIVEIRA, A. F. DE
700 1 $aNOGUEIRA, A. R. de A.
773 $tJournal of the Brazilian Chemical Society$gv.32, n.11, p.2111-2119, 2021.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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| Registros recuperados : 210 | |
| 61. |  | MARCANO DE HIGUERA, J.; SANTOS, H. M.; OLIVEIRA, A. F. DE; NOGUEIRA, A. R. de A. Bioaccessibility assessment of Cu, Fe, K, Mg, P, and Zn in thermally treated lamb meat. Journal of the Brazilian Chemical Society, v.32, n.11, p.2111-2119, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Pecuária Sudeste. |
|    |
| 70. | | MONTEIRO, J. E. B. de A.; OLIVEIRA, A. F. de; NAKAI, A. M. ICT in agrometeorology and climate change. In: MASSRUHÁ, S. M. F. S.; LEITE, M. A. de A.; LUCHIARI JUNIOR, A.; ROMANI, L. A. S. (Ed.). Information and communication technologies and their relations with agriculture. Brasília, DF: Embrapa, 2016. ch. 7, p. 121-138.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agricultura Digital. |
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| 73. | | OLIVEIRA, A. F. F.; CORRÊA, J. R. V.; POLTRONIERI, L. S.; OLIVEIRA, R. P. Influência da época de plantio, da irrigação suplementar e tratos culturais sobre o rendimento do feijoeiro. In: REUNIÃO NACIONAL DE PESQUISA DE FEIJÃO, 3., 1990, Vitória. Resumos... Vitória: EMCAPA, 1990. (EMCAPA. Documentos, 62). Resumo 177.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 76. | | SANTOS. H. M. C.; OLIVEIRA, G. B. A.; OLIVEIRA, A. F.; OLIVEIRA, M. A. de. Desenvolvimento, caracterização físico-química e sensorial de biscoitos com farinha de soja orgânica de cultivares especiais para a alimentação humana. In: CONGRESSO PARANAENSE DE INTEGRAÇÃO EMPRESA, INSTITUIÇÕES DE CT&I, GOVERNO, 3., 2006, Londrina. Inovação e transferência de tecnologia para o desenvolvimento sustentável: [Resumos]. Londrina: ADETEC, 2010. 1 CD-ROM. Integra 2010. trab. 03.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| Registros recuperados : 210 | |
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