Affiliation:
1. Institute of Food Technology (ITAL), P.O. Box 139, Campinas 13070-178, SP, Brazil
2. Institute of Chemistry, University of Campinas, P.O. Box 6154, Campinas 13083-970, SP, Brazil
Abstract
Soy-based beverages are one of the most consumed plant-based beverages, which have been used as a substitute for dairy products. Soy is a source of several nutrients (vitamins, minerals, and phenolic compounds, etc.) and its consumption is usually associated with several benefits, such as the prevention of cardiovascular diseases, cancer, and osteoporosis. However, non-essential trace elements can be found in these beverages. Thus, a comprehensive study concerning trace elements Al, As, Cd, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Sb, Se, Sn, Sr, and Zn in soy-based beverages was proposed. In vitro digestion allowed to simulate the gastrointestinal juice (bioaccessibility) and the Caco-2 cells culture model was applied for the bioavailability assay. Trace elements measures were performed by inductively coupled plasma optical emission spectrometry (ICP OES). Multivariate analysis classified soy-based beverages according to their soy source (isolate protein, hydrosoluble extract, and beans); Al, Cu, Fe, Mn, Sr, Se, and Zn bioaccessible fractions corresponded to approximately 40%-80% of their total content, and soy-based beverages were found to be a good Fe, Se, and Zn source. However, our results showed risk exposure assessment from daily consumption of one glass of soy-based beverage can contribute to 3.5% and 0.9% of Al Provisional Tolerable Weekly Intake (PTWI) for children and adults, respectively.
Funder
National Institute of Advanced Analytical Science and Technology
National Council for Scientific and Technological Development
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health
Cited by
5 articles.
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