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Phytic acid content and in vitro iron, calcium and zinc bioavailability in bakery products: the effect of processing

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dc.contributor.authorFrontela Saseta, María del Carmen
dc.contributor.authorRos Berruezo, Gaspar
dc.contributor.authorMartínez Gracia, Carmen
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2026-07-13T11:26:04Z
dc.date.available2026-07-13T11:26:04Z
dc.date.copyright© 2011 Elsevier Ltd. All rights reserved
dc.date.issued2011-06-14
dc.description.abstractWhole-grain bakery products and cereals are valuable sources of dietary fiber, vitamins, and trace elements. However, the presence of phytate, could decreases mineral bioavailability due to its chelating properties. In this study, the effect of fermentation and baking on the phytate content of different bakery products was measured by HPLC; the mineral availability in bakery products during processing was investigated by measuring solubility and dialysis, as well as the mineral uptake and transport by Caco-2 cells after in vitro digestion. Raw materials showed the highest amount of phytate, causing an important effect on the stage of processing. The solubility and dialyzability of iron increased with fermentation, meanwhile calcium and zinc showed a high variability depending on the product analyzed. After baking, the dialyzability of minerals increased with respect to the fermented dough in most cases. The highest uptake and transport efficiency of iron and calcium in cells corresponded to dough after fermentation of wheat flour with respect to the baked samples. For zinc, no differences were observed between fermented dough and after baking on uptake and transport efficiencies. This study showed that in vitro mineral availability of bakery products is influenced by the stage of processing and ingredients used.
dc.formatapplication/pdf
dc.format.extent7
dc.identifier.citationJournal of Cereal Science 54 (2011) 173e179
dc.identifier.doihttps://doi.org/10.1016/j.jcs.2011.02.015
dc.identifier.eissn1095-9963
dc.identifier.issn0733-5210
dc.identifier.urihttp://hdl.handle.net/10201/243261
dc.languageeng
dc.publisherElsevier
dc.relationFundacion Seneca (Project No: 2I05SU0021)
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0733521011000968?via%3Dihub
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectMineral availability
dc.subjectFlour
dc.subjectBreadmaking
dc.subjectPhytate
dc.subject.odsObjetivo 2: Hambre y seguridad alimentaria
dc.titlePhytic acid content and in vitro iron, calcium and zinc bioavailability in bakery products: the effect of processing
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersión
dspace.entity.typePublicationes
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relation.isAuthorOfPublication.latestForDiscovery12c1d05c-bf0e-4c4c-bd5a-16814b8541e9
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