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Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses.

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Relation http://ir.cftri.com/13150/
http://dx.doi.org/10.1002/jsfa.8113
 
Title Effect of sulfur-containing spices on the
bioaccessibility of trace minerals from selected
cereals and pulses.
 
Creator Meena, Kumari
Kalpana, Platel
 
Subject 21 Cereals
22 Legumes-Pulses
30 Spices/Condiments
 
Description BACKGROUND: Garlic and onion, which are rich in organo-sulfur compounds, are reported to enhance the bioaccessibility of
Ca, Mg, Fe and Zn; however, there is a lack of similar information on the bioaccessibility of copper, manganese and chromium.
Therefore, the present study aimed to determine the effect of exogenous garlic and onion on the bioaccessibility of these
trace minerals from selected food grains. The effect of two levels of garlic (0.25 and 0.5 g/10 g grain−1) and onion (1.5 and
3 g/10 g grain−1) on the bioaccessibility of these trace minerals from two representative cereals and pulses was determined by
employing an in vitro dialysability procedure.
RESULTS: Both garlic and onion significantly improved the bioaccessibility of Cu, especially when added at the higher level, in
most of the foods examined. The enhancing effect of garlic on Mn bioaccessibility was found in cooked sorghum and chickpea,
whereas onion significantly improved Mn bioaccessibility in cooked rice and chickpea. The addition of both spices did not exert
any enhancing effect on Cr bioaccessibility from the cereals and pulses.
CONCLUSION: The bioaccessibility of Cu, as well as Mn to a lesser extent, from vegetarian diets can be significantly improved by
incorporating garlic and onion in the diet.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13150/1/J%20Sci%20Food%20Agric%202017%3B%2097%202842%E2%80%932848.pdf
Meena, Kumari and Kalpana, Platel (2017) Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses. Journal of the Science of Food and Agriculture, 97. pp. 2842-2848. ISSN 0022-5142