In vitro bioaccessibility of copper, iron, and zinc from common meat substitutes, influence of exogenously added garlic/onion and contribution to the diet

Copper (Cu), iron (Fe) and zinc (Zn) bioaccessibility was studied in beef. chicken, chickpeas, lentils, quinoa, soybeans, and tuna fish using an in vitro assay. Samples were cooked as usually consumed locally. Analytical determinations were performed by atomic absorption spectrometry. The samples that presented the highest bioaccessible fraction (BF) were soybeans (similar to 87%) (Cu), chickpeas (similar to 78%) (Fe), and quinoa (similar to 92%) (Zn), respectively. Zinc was the mineral that presented the highest BF value of all, being above 66 % in all food samples. The effect of garlic and onion on the BF was also evaluated, being the highest effects observed for quinoa with a percent increase of 26.9% (Fe) promoted by garlic and 19.7% (Zn) promoted by onion. The contribution of Cu, Fe and Zn to the recommended dietary allowance (RDA) for adults over 19 years was estimated, considering a 200 g portion. Soybeans and lentils contributed between 56.7 and 78.9% (men and women) to Cu RDA, chickpeas, lentils, and soybeans contributed an average of 34.6% (men) and 15.4% (women) to Fe RDA, while beef contributed an average of 65.5% (men) and 90.1% (women) to Zn RDA. This information shows that beef is a major source of Zn to the diet.

Automated summary

In vitro assay was used to study the bioaccessibility of copper, iron, and zinc in beef, chicken, chickpeas, lentils, quinoa, soybeans, and tuna fish. The results showed that soybeans, chickpeas, and quinoa had the highest bioaccessible fraction of zinc among all the food samples. Zinc had the highest bioaccessible fraction value in all food samples, exceeding 66%. Garlic and onion had a significant effect on the bioaccessible fraction of iron and zinc in quinoa. Soybeans, chickpeas, and beef were found to contribute significantly to the recommended dietary allowance for adults.