Iron, zinc and phytic acid retention of biofortified, low phytic acid, and conventional bean varieties when preparing common household recipes
| العنوان: | Iron, zinc and phytic acid retention of biofortified, low phytic acid, and conventional bean varieties when preparing common household recipes |
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| المؤلفون: | Charles Spillane, Luis Fernando Londoño, Sonia Gallego, Victor Taleon, Galina Brychkova, Marijke Hummel, Elise F. Talsma, Bodo Raatz |
| المصدر: | Nutrients 12 (2020) 3 Nutrients, 12(3) Nutrients Volume 12 Issue 3 Nutrients, Vol 12, Iss 3, p 658 (2020) |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0301 basic medicine, Time Factors, Genotype, Phytic Acid, Iron, Beans, Biofortification, Nutritional Status, chemistry.chemical_element, lcsh:TX341-641, 030209 endocrinology & metabolism, Zinc, Phaseolus vulgaris, Article, 03 medical and health sciences, chemistry.chemical_compound, 0302 clinical medicine, Mineral absorption, Biomass, Food science, Cooking, Micronutrients, SDG2, Nutrition, Phaseolus, Global Nutrition, Minerals, Phytic acid, Wereldvoeding, 030109 nutrition & dietetics, Nutrition and Dietetics, Anti-nutritionals, Nutritional content, food and beverages, Plant, Micronutrient, Lpa, chemistry, Retention, lcsh:Nutrition. Foods and food supply, Food Science |
| الوصف: | Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2&ndash 91.3% for zinc 41.2&ndash 84.0% and for phytic acid 49.9&ndash 85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2072-6643 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40396e162935cea9b66f41cad10b7293 https://research.wur.nl/en/publications/iron-zinc-and-phytic-acid-retention-of-biofortified-low-phytic-ac |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....40396e162935cea9b66f41cad10b7293 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 20726643 |
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