Abstract
Micronutrient deficiencies are of great public health and socioeconomic importance. Food fortification has been widely used as a simple low-cost resource to increase mineral intake. Considering that coffee is the most consumed food product worldwide, in this study, C. arabica and C. canephora seeds were roasted, ground, and fortified with three salts of iron, zinc, and calcium as part of the selection of appropriate mineral vehicles for fortification. After ranking the performance through a test by a trained tasters’ panel, only two salts for each mineral remained. Mineral recoveries were evaluated by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) in filtered (paper and nylon filters) and espresso brews. The best mean recoveries for each mineral in espresso brew prepared from fortified coffees were: 80.8% of iron as ferrous bisglycinate chelate, 75.4% of zinc as zinc lactate, and 72.1% of calcium as calcium lactate. These better ranked salts by the tasters’ panel. In filtered brews, mean recovery values of 51.1%, 47.6%, and 51.6% were obtained for the same mineral salts, respectively. No difference or very small differences were observed between species and types of filter. The results implications are discussed.
Highlights
Micronutrient deficiencies are of great public health and socioeconomic importance, affecting about 2 billion people worldwide [1,2]
The differences in the extractability among the minerals existing in the coffee matrix, according to Donangelo [48], may be related to the nature and strength of the complexes that their ions form with the constituents of the matrix, such as polyphenols, caffeine, and other compounds, while higher extraction by espresso method can be attributed to the higher pressure (9 bar) applied to the brewing process compared to all other extraction methods, including the filtered coffee [51]
Zinc bisglycinate chelate, and tricalcium phosphate presented very low recoveries during brewing, probably due to low solubility, these salts would not be recommended for fortification of ground roasted coffees
Summary
Micronutrient deficiencies are of great public health and socioeconomic importance, affecting about 2 billion people worldwide [1,2]. These are problems that mostly affect developing countries, causing great impact on health and well-being and contributing to the increased risk of morbidity and mortality in populations [3]. Micronutrient deficiencies can exert serious detrimental effects on the human body. In addition to health effects, they have implications for economic and social development, especially with high costs of public health [4]. Iron deficiency is one of the main factors that lead to anemia, which affects 27% of the population (1.97 billion people). It is estimated that roughly 38% of pregnant women, 29% of non-pregnant
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