Abstract
The content of macroelements P, Mg and Ca and microelements Mn, Fe, Zn and Cu was determined in 10 commercially sold oat products made by different technological processes (dehulling, instantinising, extrusion, flaking). Phosphorus was the most prevalent of the macroelements (from 240.8βΒ±β2.2 to 845.5βΒ±β8.1βmg per 100βg), followed by magnesium (from 73.2βΒ±β0.7 to 271.9βΒ±β2.7βmg per 100βg) and calcium (from 30.69βΒ±β0.01 to 112.7βΒ±β0.3βmg per 100βg). The Ca/P ratio ranged from 1:5.3 in crushed oat to 1:8.2 in oat flakes. Regarding the microelements, manganese was present at the highest concentrations (from 2.62βΒ±β0.02 to 8.69βΒ±β0.01βmg per 100βg). The content of iron was similar and that of zinc not much lower, whereas the amount of copper was considerably smaller (from 0.23βΒ±β0.002 to 0.59βΒ±β0.002βmg per 100βg). The highest concentrations of mineral elements were found in instant oat bran flakes and the lowest in extruded oat and corn crisps containing 50% corn grouts. Samples of the products analysed were subjected to in vitro enzymatic digestion, simulating the digestive process occurring in the human alimentary tract. The supernatants thus obtained were analysed for their content of the previously determined mineral components; the percentage of minerals released from the products was calculated. The following sequence of mineral components released was observed: Cu (57.2β95.6%)β>βP (39.7β60.9%)β>βCa (18.2β39.5%)β>βMg (16.4β39.8%)β>βMn (6.4β24.7%)β>βFe (6.5β29%)β> Zn (11β17.2%). The Ca/P ratio in the supernatant worsened from 1:8.2 in crushed oat to 1:23.3 in extruded oat and corn crisps. Crushed oat released the highest amounts of mineral elements during enzymatic hydrolysis, with oat grouts coming second. As regards the other products, it is difficult to establish their relative sequence in the release of minerals.
Β© 2002 Society of Chemical Industry