In vitro bioaccessibility study of As, Cd, Cu, Fe, Ni, Pb and Zn from raw edible artichoke heads (Cynara cardunculus L. subsp. Cardunculus)

ALCACHOFAS

ALIMENTOS FUNCIONALES

SEGURIDAD ALIMENTICIA

BIBLIOGRAFIA NACIONAL QUIMICA

2017

A study to evaluate nutritional properties of raw edible globe artichoke heads as a source of minerals was performed. To perform a properly approach on this issue the determination of total concentration of minerals is not sufficient, it is necessary to know about the bioaccessibility of each element. Due to the widespread pollution problems, food is not only a source of essential minerals but also contributes to the intake of toxic elements by human beings. To asses both, nutritional properties and food safety of raw edible globe artichoke heads, the concentrations of total arsenic (As), cadmium (Cd), copper (Cu), iron (Fe), nickel (Ni), lead (Pb) and zinc (Zn) were determined in 10 samples from Uruguayan markets. Analytical determinations were performed using flame and electrothermal atomic absorption spectrometry. In all samples, the decreasing sequence of the mean total concentrations was: Fe > Zn > Cu > Ni with values ranges between 35.8 and 57.8 mg kg− 1 (Fe), 27.7 to 42.2 mg kg− 1 (Zn), 5.4 to 7.5 mg kg− 1 (Cu) and 1.9 to 3.4 mg kg− 1 (Ni). In vitro bioaccessibility assays showed that the decreasing sequence of bioaccessibility for these elements was Cu > Zn > Ni > Fe with bioaccessibility factors percentages ranged between 71.3 and 82.3% (Cu), 51.2–64.2% (Zn), 41.3–54.7% (Ni) and 39.5–49.7% (Fe). Total concentrations of As, Cd and Pb were far below the maximum limits established by regional regulations in all samples, presenting negligible bioaccessibility. Results demonstrate that raw edible artichoke heads are a good source mainly of Cu, Zn with an interesting contribution to the daily intake of these essential elements. This novel information provides a starting point for more complex and in-depth evaluations from the nutritional point of view, including the establishment of a recommended daily dietary intake for a non-traditional food.

Microchemical Journal v. 133, 2017. -- p. 663-668

Elsevier

2017

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DOI: 10.1016/j.microc.2017.03.005

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