Meena Kumari1, Kalpana Platel1. 1. Department of Biochemistry, CSIR - Central Food Technological Research Institute, Mysuru, 570 020, India.
Abstract
BACKGROUND: Garlic and onion, which are rich in organo-sulfur compounds, are reported to enhance the bioaccessibility of Ca, Mg, Fe and Zn; however, there is a lack of similar information on the bioaccessibility of copper, manganese and chromium. Therefore, the present study aimed to determine the effect of exogenous garlic and onion on the bioaccessibility of these trace minerals from selected food grains. The effect of two levels of garlic (0.25 and 0.5 g/10 g grain-1 ) and onion (1.5 and 3 g/10 g grain-1 ) on the bioaccessibility of these trace minerals from two representative cereals and pulses was determined by employing an in vitro dialysability procedure. RESULTS: Both garlic and onion significantly improved the bioaccessibility of Cu, especially when added at the higher level, in most of the foods examined. The enhancing effect of garlic on Mn bioaccessibility was found in cooked sorghum and chickpea, whereas onion significantly improved Mn bioaccessibility in cooked rice and chickpea. The addition of both spices did not exert any enhancing effect on Cr bioaccessibility from the cereals and pulses. CONCLUSION: The bioaccessibility of Cu, as well as Mn to a lesser extent, from vegetarian diets can be significantly improved by incorporating garlic and onion in the diet.
BACKGROUND:Garlic and onion, which are rich in organo-sulfur compounds, are reported to enhance the bioaccessibility of Ca, Mg, Fe and Zn; however, there is a lack of similar information on the bioaccessibility of copper, manganese and chromium. Therefore, the present study aimed to determine the effect of exogenous garlic and onion on the bioaccessibility of these trace minerals from selected food grains. The effect of two levels of garlic (0.25 and 0.5 g/10 g grain-1 ) and onion (1.5 and 3 g/10 g grain-1 ) on the bioaccessibility of these trace minerals from two representative cereals and pulses was determined by employing an in vitro dialysability procedure. RESULTS: Both garlic and onion significantly improved the bioaccessibility of Cu, especially when added at the higher level, in most of the foods examined. The enhancing effect of garlic on Mn bioaccessibility was found in cooked sorghum and chickpea, whereas onion significantly improved Mn bioaccessibility in cooked rice and chickpea. The addition of both spices did not exert any enhancing effect on Cr bioaccessibility from the cereals and pulses. CONCLUSION: The bioaccessibility of Cu, as well as Mn to a lesser extent, from vegetarian diets can be significantly improved by incorporating garlic and onion in the diet.