This study analysed the contents of thirty-six mineral and trace elements in teff (Eragrostis tef L.) grains. What is more, dietary intakes were calculated. Inductively coupled plasma mass spectrometry (ICP-MS) was used to assess mineral and trace element contents. Consequently, the appropriate Recommended Dietary Allowance (RDA) or adequate intake (AI), and provisional tolerable weekly intake (PTWI) or provisional tolerable monthly intake (PTMI) values for adults were determined according to the Food and Agriculture Organization/World Health Organization (FAO/WHO) and Institute of Medicine (IOM) regulations. Teff is a significant contributor to RDAs and AIs for females in the following order: Mn > Cu > Zn ≥ Mg > Fe ≥ P and Ca. For males, teff contributes in the order, Mn > Cu > Fe > Zn ≥ P ≥ Mg > and Ca. The concentration of arsenic (65.9 µg/kg) in brown teff originating in Bolivia exceeded the average acceptable value set by Reg. No. 1881 of 6-50 µg/kg in cereals consumed in the EU. The PTWIs or PTMIs for Al, Cd, Sn and Hg were all under 7%, which is below the limits of toxic element intake related to the body weight of 65 kg for adult females and 80 kg for males, set by the FAO/WHO. Teff grains can be recommended as a valuable and safe source of minerals and trace elements.
- MeSH
- bezpečnost potravin * MeSH
- dieta * škodlivé účinky MeSH
- Eragrostis škodlivé účinky chemie MeSH
- hmotnostní spektrometrie MeSH
- hodnocení rizik MeSH
- hodnocení stavu výživy * MeSH
- jedlá semena škodlivé účinky chemie MeSH
- lidé MeSH
- minerály škodlivé účinky analýza MeSH
- nutriční hodnota * MeSH
- nutriční stav MeSH
- stopové prvky škodlivé účinky analýza MeSH
- výživové doporučené dávky * MeSH
- Check Tag
- lidé MeSH
- mužské pohlaví MeSH
- ženské pohlaví MeSH
- Publikační typ
- časopisecké články MeSH
BACKGROUND: Total phenolic content, phenolic profile and antioxidant activity were determined in free and bound phenolic fractions of thermally treated brown and white teff grains. RESULTS: Phenolic content in raw brown and white teff (1540 and 992 mg gallic acid equivalent kg-1 ) as well as antioxidant activity (6.3 and 5.5 mmol trolox equivalent kg-1 ) were higher in free phenolic fractions. The most significant decrease in total phenolics was observed after application of the sous-vide method (35% for brown teff and 11% for white teff). Main free phenolics of heat-treated teff were ferulic, protocatechuic, p-coumaric and ellagic acids, rutin and epigallocatechin. Main bound phenolics were ferulic, gallic, sinapic and ellagic acids, catechin and epigallocatechin. The detrimental effect on free and bound quercetin and bound cinnamic acid concentrations was also examined during heat treatment. Thermally treated brown teff showed a high level of in vitro organic matter digestibility if water cooking and rice cooker (both 99.5%) and sous-vide (96.5%) methods were applied. CONCLUSION: The sous-vide method may be recommended as the most suitable hydrothermal treatment for grains of teff when compared with water cooking and rice cooker methods. © 2017 Society of Chemical Industry.
- MeSH
- antioxidancia chemie metabolismus MeSH
- biologické modely MeSH
- Eragrostis chemie MeSH
- fenoly chemie metabolismus MeSH
- lidé MeSH
- rostlinné extrakty chemie metabolismus MeSH
- trávení MeSH
- vaření MeSH
- vysoká teplota MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
