Publications des scientifiques de l'IRD

Njoumi S., Bellagha S., Icard-Vernière Christèle, Picq Christian, Amiot M. J., Mouquet Rivier Claire. (2018). Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat. Food Research International, 105, p. 233-240. ISSN 0963-9969.

Titre du document
Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat
Année de publication
2018
Type de document
Article référencé dans le Web of Science WOS:000425567900024
Auteurs
Njoumi S., Bellagha S., Icard-Vernière Christèle, Picq Christian, Amiot M. J., Mouquet Rivier Claire
Source
Food Research International, 2018, 105, p. 233-240 ISSN 0963-9969
Traditional Mediterranean plant-based dishes could allow tackling malnutrition while preserving the cultural heritage. To determine the effect of the cooking method on mineral bioavailability, the content in minerals and chelators of Mloukhiya, a Mediterranean dish based on jute leaves (Corchorus olitorius) that contains also meat, was monitored during the whole cooking process. Mineral bioaccessibility was assessed by measuring in vitro dialyzability. Model equation was also used to estimate mineral bioavailability. Comparison of Mloukhiya samples collected at different cooking time points showed that the dish total mineral content did not change despite the exchanges between sauce and meat during cooking. However, iron bioavailability decreased, because 58% of heme iron was degraded after 5 h of cooking and non-heme iron showed poor bioaccessibility (1.2%), mainly due to its high content of phenolic compounds. The bioaccessibility of other minerals (zinc, calcium, magnesium and potassium) was high, indicating that the food matrix had no or little effect. The mineral bioavailability values predicted by using mathematical models were of the same order of magnitude as the bioaccessibility values.
Plan de classement
Sciences fondamentales / Techniques d'analyse et de recherche [020] ; Nutrition, alimentation [054]
Description Géographique
TUNISIE ; ZONE MEDITERRANEENNE
Localisation
Fonds IRD [F B010072389]
Identifiant IRD
fdi:010072389
Contact