99E-10 |
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C. Frontela1, C. Martínez1, D. Perez1, and G. ROS2. (1) Food Science and Human Nutrition, University of Murcia, Faculty of Veterinary Sciences, Campus Universitario de Espinardo, Murcia, 30071, Spain, (2) Food Science and Human Nutrition, University of Murcia, Faculty of Veterinary Sciences, Campus Universitario de Espinardo, Murcia, 30071, Spain Cereals, incorporated as flours, are usually the first solid foods given to infants to supplement breastmilk and infant formula, coinciding with a period of rapid growth and development when an adequate diet is crucial to meet nutrient needs. It has been widely reported that iron bioavailability may be compromised by the presence of phytic acid (IP6) in foods due to its strong ability to chelate multivalent metal ions. Food processing forms hydrolytic products from IP6, such as IP5, IP4 or IP3 with partial capacity to bind minerals. Previous works reported phytic acid levels in infant flours but there is a lack of information about IP5 and IP4 content in these weaning foods, and about possible modifications of phytate due to flour processing. The aim of our study was to determine phytic acid and inositol phosphates content in infant cereals and its raw materials to evaluate the effect of industrial processing (roasting and alfa-amylase treatment) on phytate degradation. The inositol phosphates (IP6 to IP3) were extracted from different samples (raw, roasted and enzymatically hydrolysed cereal flours) and quantified by HPLC using a RI-detector. Phytic acid content in raw cereal flours ranged between 184.1 mg/ 100 g in rye and 1119.6 mg/ 100 g in oat, IP5 was also quantified (from 42.6 mg/ 100 g in corn to 160.4 mg/ 100 g in millet), while IP4 was non detected. Roasting decreased IP6 concentration and increased IP5. Alfa-amylase treatment reduced IP6 and IP5 content. IP4 was then detected in millet (204 mg/ 100 g). Processing raw flours reduce IP6 content, although after alfa-amylase treatment still there are residual IP6 and IP5 in most of cereals. A phytase treatment in flours would be desirable to diminish IP forms to a content that will not compromise mineral availability in infant cereal flours.
Session 99E, Nutrition: General II
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