Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc
Iga Rybicka , Anna Gliszczyńska-Świgło
AbstractThe popularity of gluten-free (GF) products has significantly increased in recent years. Products with a Crossed Grain symbol are consumed not only by patients diagnosed with gluten-related diseases, but also by healthy individuals. This study is an attempt to determine the quality of grain GF products in the aspect of their mineral content. Fifty grain GF products (flours, breads, mixes for cooking, snacks, pasta, flakes and others) were selected and the content of eight minerals: calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc was determined. The content of analysed minerals in 100 g of the products was: Ca (<0.01–237 mg), K (17–1417 mg), Mg (7–223 mg), Na (<0.01–1512 mg), Cu (<0.01–1 mg), Fe (0.3–19 mg), Mn (<0.01–4.0 mg), and Zn (0.2–3.1 mg). In general, products from oats, millet, buckwheat, amaranth, quinoa, acorn, and teff contained more analysed minerals than products based on rice, corn, potato, and GF wheat starch.
|Journal series||Journal of Food Composition and Analysis, ISSN 0889-1575, (A 35 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Food composition, Food analysis, Gluten, Celiac disease, Mineral elements, Macroelements, Microelements, Flame atomic absorption spectroscopy|
|Score||= 35.0, 28-02-2020, ArticleFromJournal|
|Publication indicators||= 6; : 2017 = 1.442; : 2017 = 2.956 (2) - 2017=3.224 (5)|
|Citation count*||38 (2020-06-30)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.