Ciudad Mulero, MaríaPinela, JoséCarvalho, Ana MariaBarros, LillianFernández Ruiz, VirginiaFerreira, Isabel C. F. R.Sánchez Mata, María De CortesMorales Gómez, Patricia2024-01-122024-01-122022-07-02Ciudad-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/foods11131968.2304-815810.3390/FOODS11131968https://hdl.handle.net/20.500.14352/92765Traditional 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.engAttribution 4.0 Internationaljournal articlehttps://www.mdpi.com/2304-8158/11/13/1968https://doi.org/10.3390/FOODS11131968open access635.1/.8Solanum lycopersicum L.local varietiesmineralsmicronutrientsin vitro gastrointestinal digestionbioaccessibilitydietary reference intakesTecnología de los alimentos3309 Tecnología de Los Alimentos