Composition and bioaccessibility of inorganic elements in plant-based yogurts

This study aimed to evaluate the composition of inorganic elements as well as their bioaccessibility in commercial plant-based yogurt. The samples were mineralized using fast ultrasound-assisted acid digestion, and the inorganic elements were determined by ICP-MS. The method was validated according to the INMETRO guide, with recoveries from 99% to 111%; precision from 2% to 14%, and LOQ ranging from 0.4 mu g/100 g to 2.5 mg/ 100 g. The element concentrations (mg/100 g) of the plant-based yogurts were Ca(50%) demonstrates the importance of knowing the composition of plant-based foods to ensure the safety and health of consumers despite the lower contents of the trace elements.

Automated summary

This study evaluated the composition and bioaccessibility of inorganic elements in commercial plant-based yogurt. The element concentrations were determined using ICP-MS, and the results showed a higher calcium content. This research is important for ensuring the safety and health of consumers.