Bioaccessibility of macrominerals and trace elements from tomato (Solanum lycopersicum L.) farmers’ varieties

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dc.contributor.authorCiudad Mulero, María
dc.contributor.authorPinela, José
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorBarros, Lillian
dc.contributor.authorFernández Ruiz, Virginia
dc.contributor.authorFerreira, Isabel C. F. R.
dc.contributor.authorSánchez Mata, María De Cortes
dc.contributor.authorMorales Gómez, Patricia
dc.date.accessioned2024-01-12T11:48:13Z
dc.date.available2024-01-12T11:48:13Z
dc.date.issued2022-07-02
dc.description.abstractTraditional farmers’ varieties of tomato grown under extensive farming techniques are considered delicious and healthy foods and are preferred by local consumers. Tomatoes are an important component of a healthy diet, as they provide essential micronutrients, including minerals, which are vital to healthy development, disease prevention, and wellbeing. Given the considerable dietary intake of tomatoes and the scarcity of information about the bioaccessibility of inorganic constituents in this fruit, this study was carried out to evaluate the content and bioaccessibility of minerals (macro-and microelements) in tomato farmers’ varieties widely cultivated in northeastern Portugal homegardens. Among the macroelements, K stood out as the most abundant mineral in the studied varieties, followed by Mg, Ca, and Na. Regarding the microelements, while the yellow tomato had higher concentrations of Fe and Cu, the round tomato had more Zn and Mn. The in vitro bioaccessibility assessment showed that, among the macroelements, Mg was more bioaccessible than Ca and K when all the tomato varieties were considered together. Among the microelements, Cu seemed to be the most bioaccessible. Although the contribution of a 100 g serving of the studied tomato farmers’ varieties to the dietary reference intakes (DRIs) of minerals is relatively low, this food could contribute to reaching these mineral requirements, as it is included in the diet of most of the population, especially in Mediterranean regions.
dc.description.departmentDepto. de Nutrición y Ciencia de los Alimentos
dc.description.facultyFac. de Farmacia
dc.description.refereedTRUE
dc.description.sponsorshipFoundation for Science and Technology of Portugal
dc.description.sponsorshipALIMNOVA Research Group
dc.description.sponsorshipUniversidad Complutense de Madrid
dc.description.statuspub
dc.identifier.citationCiudad-Mulero M, Pinela J, Carvalho AM, Barros L, Fernández-Ruiz V, Ferreira ICFR, et al. Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties. Foods 2022;11:1968. https://doi.org/10.3390/foods11131968.
dc.identifier.doi10.3390/FOODS11131968
dc.identifier.issn2304-8158
dc.identifier.officialurlhttps://www.mdpi.com/2304-8158/11/13/1968
dc.identifier.officialurlhttps://doi.org/10.3390/FOODS11131968
dc.identifier.urihttps://hdl.handle.net/20.500.14352/92765
dc.issue.number13
dc.journal.titleFoods
dc.language.isoeng
dc.page.initial1968
dc.publisherMDPI
dc.rightsAttribution 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject.cdu635.1/.8
dc.subject.keywordSolanum lycopersicum L.
dc.subject.keywordlocal varieties
dc.subject.keywordminerals
dc.subject.keywordmicronutrients
dc.subject.keywordin vitro gastrointestinal digestion
dc.subject.keywordbioaccessibility
dc.subject.keyworddietary reference intakes
dc.subject.ucmTecnología de los alimentos
dc.subject.unesco3309 Tecnología de Los Alimentos
dc.titleBioaccessibility of macrominerals and trace elements from tomato (Solanum lycopersicum L.) farmers’ varieties
dc.typejournal article
dc.volume.number11
dspace.entity.typePublication
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relation.isAuthorOfPublication.latestForDiscovery9a51078a-06a2-41bd-8362-3fe4fe5ad21e
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