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Bioaccessibilities of K, P, Fe and B minerals in oleaster flour as a novel food ingredients
Author(s) -
Sahan Yasemin,
Cansev Asuman,
Celik Güler,
Gocmen Duygu
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1065.22
Subject(s) - food science , ingredient , chemistry , mineral , organic chemistry
Oleaster (Elaeagnus angustifolia) belongs to Elaeagnus L. genus and Elaeagnaceae family. This species shows a broad geographical range, occurring widely in Asia and Europe. Oleaster flour may be obtained from dried fruits and used as a functional ingredient in the production of bakery products, yoghurt, ice cream, infant food, chocolate, confectionery etc. due to its floury structure, specific taste and functional properties. The mineral contents of food are gaining importance because of toxicological as well as their nutritional viewpoints. It is necessary to know the bioaccessibility of minerals, to evaluate their biological activity in human body. Oleaster flours (OFs) were produced from five different genotypes grown in Turkey. K, P, Fe ve B contents of the samples were determined using a ICP‐OES(Perkin Elmer). For the determination of bioaccessibility minerals, investigated oleaster flours were processed by an in vitro digestive enzymatic extraction that mimics the conditions in the gastrointestinal tract. As a result, K contents of all samples had the highest values while B contents had the lowest values. There were significant differences between in mineral contents of samples and mineral contents of extracted samples for bioaccessibility studies. Bioaccessibility had varied depending on mineral types and genotypes. This project was supported by TUBITAK TOVAG (Project Number 110 o 060).