In vitro bioaccessibility and total concentrations of essential minerals in raw and cooked dorado (Salminus brasiliensis) meat
DOI:
https://doi.org/10.30972/vet.3427053Keywords:
Dorado, Bioaccessability, Macrominerals, Trace elementsAbstract
The aim of this study was to determine the total and bioaccessible concentration of macrominerals Ca, P, Mg, and trace elements Cu, Fe, Zn, and Mn in raw and boiled, fried and baked dorado meat. For bioaccessibility, an in vitro dialysis model was used, simulating human gastrointestinal digestion, then the elements were quantified by UV-visible and atomic absorption spectrophotometry and complexometry methods. In raw samples, the total concentrations of Ca were higher than in cooked samples, showing statistical differences. However, there were no significant differences between treatments for Mg and P. Concerning trace elements, raw and baked samples displayed the highest values of Cu, raw and boiled for Fe, raw samples showed higher Mn values, while Zn did not present significant differences between treatments. The bioaccessible fraction for Ca was between 6 to 22%, Mg between 8 to 20% and P presented values of 17-18%, for all treatments. The percentage of bioaccessible Fe was high, varying between 68 and 105%; the latter in fried fish. Dialyzable Cu values varied between 39% for raw meat and 14% for baked meat. For Mn, the dialysable fraction ranged between 17 and 21%, and for Zn from 11 to 15%. The findings suggest that dorado fish is a food source with adequate levels of Ca, Mg, and P, without significant losses during cooking processes, as well as with trace elements Zn and Mn. However, Fe and Cu concentrations decreased with heat treatments. Moreover, the results of the present study showed an increase in the bioaccessibility of Ca in baked fish and of dialyzable Fe and Zn in fried samples.
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