The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Mota, C (Author) Other; Nascimento, A. C (Author) Other; Santos, M (Author) Other; Delgado, I (Author) Other; Coelho, I (Author) Other; Rego, A (Author) Other; Matos, A. S (Author) Other; Torres, Duarte (Author) FCNAUP; Castanheira, I (Author) Other

Journal

Title: Journal of Food Composition and Analysis

Vol. 49

Pages: 57-64

ISSN: 0889-1575

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 27 Citations

ISI Web of Science

Scopus - 34 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Other information

Authenticus ID: P-00K-CM1

DOI: 10.1016/j.jfca.2016.02.006

Abstract (EN): In this study, we assessed the impact of two cooking methods, steaming and boiling, through the true retention (%TR) of minerals in pseudocereals and rice (varieties Indica and Japonica). Mineral content was determined by ICP-OES. Cooking methods have an impact on mineral composition of pseudocereals with losses up to 20%. Quinoa´s %TR varied from 100% (manganese, phosphorus and iron) in steaming, to 83% (copper) in boiled. In amaranth, it ranged from 98% (copper) in boiling method, to 80% (magnesium) in steaming. Buckwheat presents a %TR of 100% in iron and 87% in zinc. For boiled rice, the losses were higher in the variety Indica, with a decrease of 34% for manganese. Steamed amaranth is a higher density food in particular for manganese, magnesium and phosphorus, which present a recommended nutrient intake (RNI) contribution of 70%, 65% and 44%, respectively. Rice represents the lowest contribution to mineral RNI. This study demonstrates that estimation of mineral intake should be based on data obtained from cooked food.

Language: English

Type (Professor's evaluation): Scientific