Abstract
For the first time, the bioaccessibility of the mineral nutrients in ripe table olives and their contributions to the recommended daily intake (RDI), according to digestion methods (Miller’s vs. Crews’ protocols), digestion type (standard vs. modified, standard plus a post-digest re-extraction), and mineralisation system (wet vs. ashing) were studied. Overall, when the standard application was used, Miller’s protocol resulted in higher bioaccessibilities of Na, K, Ca, Mg, and Fe than the Crews’ method. The modified protocols improved most of these values, but the Crews’ results only approximated the Miller’s levels in the case of Na and K. The bioaccessibility of P was hardly affected by the factors studied, except that the modified Miller’s protocol led to higher levels when ashing. No significant effect of the mineralisation system was found. The modified Miller’s protocol, regardless of the mineralisation system, led to the overall highest bioaccessibility values in ripe olives, which were: Na (96%), K (95%), Ca (20%), Mg (73%), Fe (45%), and P (60%). Their potential contributions to the RDI, based on these bioaccessibilities and 100 g olive flesh service size, were then 29, 0.5, 4, 3, 33, and 1% respectively. The investigation has led to the development of a method for assessing the bioaccessibility of the mineral nutrients not only in ripe but also in the remaining table olive presentations and opens a new research line of great interest for producing healthier products.
Highlights
The concentrations of mineral elements can be declared in the nutritional labelling of foods [1,2].The Food and Drug Administration (FDA) and European Union (EU) standards include recommended daily intakes for minerals
This work aimed to investigate the bioaccessibilities of mineral nutrients in table olives according to digestion methods (Miller’s vs. Crews’ protocols), digestion type, and mineralisation systems
Ripe olives are usually in contact with solutions containing Na, Ca, and Fe [5], which increase their contents in the flesh
Summary
The concentrations of mineral elements can be declared in the nutritional labelling of foods [1,2]. The Food and Drug Administration (FDA) and European Union (EU) standards include recommended daily intakes for minerals. Olive Council established a global production of 3.28 × 106 t for the 2018/2019 season [4]. As with many other vegetables, the fruit storage/fermentation process takes place in brine with a NaCl concentration in an equilibrium ≥50 g/L [5]. As all the solutions used for processing are aqueous, marked leaching of minerals from the flesh into the brine (except for Na, which moves in the opposite direction) usually occurs [5].
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