Composition and bioaccessibility of inorganic elements in plant-based yogurts

Abstract

This study aimed to evaluate the composition of inorganic elements as well as their bioaccessibility in commercial plant-based yogurt. The samples were mineralized using fast ultrasound-assisted acid digestion, and the inorganic elements were determined by ICP-MS. The method was validated according to the INMETRO guide, with recoveries from 99% to 111%; precision from 2% to 14%, and LOQ ranging from 0.4 µg/100 g to 2.5 mg/100 g. The element concentrations (mg/100 g) of the plant-based yogurts were Ca(<LOQ-239.90); Cu(<LOQ-0.16); Fe (0.07–1.48); K(27.0–226.4); Mg(3.72–23.9); Mn(0.05–0.34); Na(2.77–165.3); P(7.80–189.6); Zn(<LOQ-1.06), and Se (<LOQ-2.18 µg/100 g). In turn, the animal-based yogurts contained only Ca, K, Mg, Na, Zn, and Se. The bioaccessible Ca was higher in animal-based yogurt (41%), while the bioaccessible fraction of Mn(30%), Cu(25–61%), and Fe(9–33%) was only quantified in the plant-based yogurts. Regarding the trace elements, some samples showed bioaccessibility above 50% for Cr, Ni, Mo, Ba, and Co, while the animal-based yogurts showed bioaccessibility only for Mo(71%). Despite the variation in the mineral contents of plant-based yogurts, the bioaccessibility was similar to that of animal-based yogurt. The bioaccessible fraction (>50%) demonstrates the importance of knowing the composition of plant-based foods to ensure the safety and health of consumers despite the lower contents of the trace elements.