YAYGIN OLARAK TÜKETİLEN SEBZELERİN İN-VİTRO MİNERAL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ

Abstract

Sebzeler, özellikle bitkisel bazlı diyetleri takip eden bireyler için önemli mineral kaynaklarıdır. Ancak toplam mineral içeriği, minerallerin mide-bağırsak sisteminde emilim için ne kadar erişilebilir olduğunu ifade eden biyoerişilebilirliği doğrudan yansıtmaz. Bu çalışma, yaygın olarak tüketilen ıspanak (Spinacia oleracea), marul (Lactuca sativa), salatalık (Cucumis sativus), brokoli (Brassica oleracea), ve maydanoz (Petroselinum crispum) gibi sebzelerin elementel kompozisyonu ve in-vitro mineral biyoerişilebilirliğini değerlendirmektedir. K, Mg, Ca, Na, Fe, Mn ve Zn konsantrasyonları, mikrodalga destekli sindirim sonrası ICP-OES kullanılarak analiz edilmiştir. İn-vitro sindirim modeli, mide ve bağırsak koşullarını simüle etmiştir. En yüksek Fe biyoerişilebilirliği %18.82, en yüksek K, Mg ve Ca biyoerişilebilirlikleri sırasıyla salatalık (%21.9), marul (%25.09) ve maydanozda (%23.42) gözlemlenmiştir. Bu sonuçlar, beslenme değerlendirmelerinde biyoerişilebilirliğin dikkate alınması gerektiğini vurgulamaktadır. Gelecek çalışmalar, pişirme yöntemleri ve toprak bileşiminin mineral biyoyararlanımı üzerindeki etkilerini incelemelidir.

Keywords

• Mineral biyoerişilebilirliği
• İn-vitro sindirim
• Besinsel biyoyararlanım
• Diyet mineralleri

Project Number

1919B012305356

EVALUATION OF IN-VITRO MINERAL BIOACCESSIBILITY OF COMMONLY CONSUMED VEGETABLES

Abstract

Vegetables are vital sources of dietary minerals, particularly for individuals following plant-based diets. However, the total mineral content does not necessarily reflect its bioaccessibility, which determines the proportion available for absorption in the gastrointestinal tract. This study evaluates the elemental composition and in-vitro mineral bioaccessibility of commonly consumed vegetables, including spinach (Spinacia oleracea), lettuce (Lactuca sativa), cucumber (Cucumis sativus), broccoli (Brassica oleracea), and parsley (Petroselinum crispum). Mineral concentrations of K, Mg, Ca, Na, Fe, Mn, and Zn were quantified using ICP-OES following microwave-assisted digestion. An in-vitro digestion model simulated gastric and intestinal conditions. The highest Fe bioaccessibility was 18.82%, while K, Mg, and Ca were most bioaccessible in cucumber (21.9%), lettuce (25.09%), and parsley (23.42%), respectively. These findings highlight the importance of considering bioaccessibility in nutritional assessments. Future studies should investigate the effects of cooking methods and soil composition on mineral bioavailability to improve dietary recommendations.

Keywords

• Mineral bioaccessibility
• In-vitro digestion
• Nutritional bioavailability
• Dietary minerals

Supporting Institution

TUBITAK

Project Number

1919B012305356

Thanks

This study was derived from the project titled “Vegan – Vejetaryen Beslenme Eğilimlerinde Sıklıkla Kullanılan Yeşil Sebzelerin In-Vitro Mineral Biyoyararlanımının Değerlendirilmesi (Project no: 1919B012305356)”, which was supported under the “TÜBİTAK–2209-A Üniversite Öğrencileri Araştırma Projeleri Desteği Programı”.

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