Naslov
Phosphorus bioavailability in different sorts of whole-grain biscuits

Autori
Vitali, Dubravka ; Vedrina-Dragojević, Irena ; Marić, Katarina ; Bujan, Marija ; Kostreš, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract, 2nd International and 19th Croatian congress of technologists for post-harvest technology "Zrnko 2006" / Krička, T. - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2006, 98-98

Skup
2. međunarodni i 19. hrvatski kongres tehnologa za posliježetvenu tehnologiju "Zrnko 2006"

Mjesto i datum
Tuheljske Toplice, Hrvatska, 22.11.2006. - 23.11.2006

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
phosphorus; phytate phosphorus; bioavailability; biscuits

Sažetak
Total phosphorus, phytate phosphorus and bioavailable phosphorus content were determined in 9 experimentally prepared tea biscuits, one based on white wheat flour only, and other made of whole wheat flour with addition of different integral raw materials. The aim of our research was to evaluate them as sources of phosphorus in nutrition. Total phosphorus content was determined using AOAC official spectophotometric method (AOAC, 2000), phytate phosphorus was determined by Haug and Lantzch method for phytic acid determination (Haug and Lantzch, 1983) and phosphorus bioavailability was estimated by determining soluble phosphorus fraction after in vitro simulation of digestion process (Schwedt, Tawali and Koch, 1998). Total phosphorus content of investigated biscuits ranged from 113, 3 mg/100 g dry matter (white wheat flour based biscuit) to 289, 6 mg/100g dry matter (biscuit supplemented with soy flour). By determining phytate phosphorus content we concluded that averagely 76, 6% of total phosphorus is present in the sample in the form of phytic acid. Additionally, we conducted an in vitro assay involving a peptic and pancreatin digestion to estimate P availability. Bioavailability of phosphorus in investigated samples ranged from 53% in the biscuit supplemented with amaranth flour to 86, 1% in white wheat flour based biscuit. Correlating the percentage of bioavailable phosphorus with the percentages of phytate phosphorus, a strong negative correlation was obtained (r= - 0, 9602), proving that presence of phytic acid in the sample can be considered as the main limitation factor for phosphorus utilization from the whole grain cereal based foods.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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