Study of mineral bioaccessibility in soybean water extract and sorghum flour intended for human consumption: expanding the research line of minerals analysis in foods

Abstract

The research in analysis of minerals in foods was reactivated in the Department of Food Science, Faculty of Food Engineering, UNICAMP, in 2010 with the approval of a research project by FAPESP (2009/50730-0) under my coordination, was granted resources that enabled the acquisition of a Flame Atomic Absorption Spectrometer and consumables, and other permanent smaller materials. The research project resulted in two dissertations, with topics related to the evaluation of iron in foods prepared with fortified flour (pasta, biscuits and cakes) and correlation with the oxidative stability of the products. Two papers have been submitted for publication and two other papers are in preparation. However, it was noted that the vast majority of published studies regarding mineral analysis, currently seeks to assess also the contents, the bioaccessibility of these nutrients with the application of in vitro assays. The results add much more importance for the study of minerals in foods and present data that indicate an estimate of the possibility of absorption of these elements by the human body. Thus, the research project presented, comprise two sub-projects for the establishment of in vitro bioaccessibility of minerals in water soluble extract of soy, including a comparison with cow's milk and sorghum for food use. In addition, we intend to add to the food enzyme phytase (step which will feature the collaboration of Professor. Dr. Gabriela Alves Macedo) and verify the feasibility of the use of the procedure in the event of significant improvement in bioaccessibility of elements to be studied. (AU)