@article{fdi:010081019,
  title = {{E}valuation of vitamin {D} bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion},
  author = {{A}ntoine, {T}. and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {S}corrano, {G}. and {S}alhi, {A}. and {H}alimi, {C}. and {G}eorge, {S}. and {C}arriere, {F}. and {M}ouquet {R}ivier, {C}laire and {R}eboul, {E}.},
  editor = {},
  language = {{ENG}},
  abstract = {{I}n this study, we evaluated vitamin {D} and mineral (iron, zinc, magnesium) transfer to the bolus aqueous phase during the digestion of meals with/without pulses. {W}e performed in vitro digestions using test meals made either of i) beef and/or semolina and/or chickpeas, or of ii) potatoes supplemented or not with fibers, phytates, tannins and saponins. {C}hickpea presence led to a decrease in vitamin {D} bioaccessibility (-56%, p < 0.05) and mineral solubility (-28% for iron, p < 0.05) compared with meals with beef and/or semolina only. {T}his effect was largely compensated for vitamin {D} by the fact that this vitamin was more stable during digestion of meals based on plant foods only than of meals with beef. {T}annins were the most deleterious compounds for iron solubility, while phytates and tannins decreased vitamin {D} bioaccessibility. {A}gronomical or technical solutions to selectively decrease the amount in pulses of compounds that affect micronutrient bioavailability should be further explored.},
  keywords = {{C}holecalciferol ; {I}ron ; {Z}inc ; {M}agnesium ; {B}ioavailability ; {C}hickpeas ; {P}ancreatic lipase ; {L}ipolysis},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {347},
  numero = {},
  pages = {128621 {8 p.]},
  ISSN = {0308-8146},
  year = {2021},
  DOI = {10.1016/j.foodchem.2020.128621},
  URL = {https://www.documentation.ird.fr/hor/fdi:010081019},
}