Características físico-químicas, bioacessibilidade e biodisponibilidade de ferro do feijão-caupi biofortificado germinado
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Data
2018-08-02
Autores
Sant'ana, Cíntia Tomaz
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Universidade Federal do Espírito Santo
Resumo
Beans provide essential nutrients, being considered the best source of iron among those of vegetable origin. Cowpea (Vigna unguiculata L. Walph) is consumed predominantly in the North and Northeast of Brazil, and its biofortification with iron aims to reduce the high prevalence of iron deficiency anemia in these regions. Some antinutritional factors present in the beans are related to the ability to form insoluble complexes with minerals, thus reducing their bioavailability. It is prioritized its consumption in the cooked form, however, in the germinated form can improve the nutritional quality, leading to the decrease of some antinutritional factors and, consequently, the greater bioavailability of minerals. The objective of this study was to verify the physico-chemical characteristics, bioaccessibility and bioavailability of iron from biofortified germinated cowpea. BRS Tumucumaque (biofortified) and BRS Nova Era (conventional) were used as raw material. The germination and cooking of the beans and the physicochemical characterization (moisture, ash, lipid, protein, carbohydrate, fiber, iron, tannin, phytate, total phenolics) and phytate-iron molar ratio calculation were performed. Bioaccessibility of iron was determined by in vitro digestion. The bioavailability was evaluated by the depletion/repletion methodology by the in vivo experiment using Wistar rats with five experimental groups: ferrous sulfate (SF), cooked Tumucumaque (TC), germinated Tumucumaque (TG), cooked Nova Era (NC), germinated Nova Era (NG). Hemoglobin gain, hemoglobin regeneration efficiency (HRE), relative biological value (RBV) and serum hepcidin were analyzed. There was no statistical difference between the germinated and cooked beans in relation to the centesimal composition. The biofortified beans had lower lipids and higher values of ash and protein (p=0.05) than the conventional one. The biofortified cultivar had 69.42 mg/kg iron content for the cooked and 69.74 mg/kg for the germinated beans, and the conventional cultivar values were 47.15 mg/kg and 47.1 mg/kg for cooked and germinated beans, respectively, without statistical difference in relation to cooking and germination. The germinated beans showed levels of phytates and tannins similar to cooking. The phytate-iron molar ratio for all groups did not show statistical difference. The in vitro bioaccessibility of iron of the germinated beans had higher values (p=0.05) compared to cooking. There was no statistical difference between the groups regarding the parameters evaluating the bioavailability of in vivo iron. Serum hepcidin levels remained similar between groups. Germination showed greater bioaccessibility of iron. Germination was efficient to release iron from the food matrix. The bioavailability of iron from the biofortified germinated beans was comparable to that of ferrous sulfate. The germination process of the bean can be considered an efficient method of consumption of this legume, presenting good bioaccessibility and bioavailability of iron.
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Bioavailability , Bioaccessibility , Germination , Bean , Bioacessibilidade , Biofortification , Biofortificação , Antinutritional , Antinutricionais