Assessment of in vitro bioacessibility of macrominerals and trace elements in green banana flour

Abstract

The in vitro gastrointestinal simulation allows estimating the bioaccessible fraction (BF), thus indicating the real nutritional food value. Most studies that use in vitro tests assess the antioxidant capacity of foods, however, the bioaccessibility of elements is still little explored, mainly in functional foods, as the green banana flour (GB). Therefore, this paper describes the total concentration and BF of Mg, Ca, Zn, Mn, Cu and Fe in different brands of GB flours. The chemical composition and phytic acid (PA) concentration were also determined. In general, the highest concentrations (mg 100 g−1) of the total mineral were obtained for Mg (99.2–161) > Ca (27.9–74.7) > Fe (2.6–11). The highest gastrointestinal BF (%) were obtained for Mg (84–101), Mn (80–85), Cu (70–87) and Zn (76–92). The elements that were directly affected by the presence of PA were Ca and Fe, with BF ranging from 24 to 34 % and 21–35 %, respectively, most likely due to the formation of insoluble complexes in the conditions of the gastrointestinal tract. According to achieved results, based on total concentration, proximate composition and bioacessibility of elements, GB can provide an adequate intake of Mg, Cu, Fe and proteins, making its inclusion in the daily diet of great relevance.