title: Evaluation of the content and the potential bioavailability of minerals from gluten-free products.
abstract: BACKGROUND
  Gluten-free products usually contain low amounts of protein and minerals. However, the information about their nutritional quality is limited. The objective of this study was to determine the content and release of minerals from selected gluten-free products.
  
  
  METHODS
  The content and release of Ca, Mg, Fe, Zn and Cu from selected gluten-free products was determined. The samples were subjected to enzymatic digestion under in vitro conditions. The content of minerals in samples before and after enzymatic digestion was determined by the fl ame atomic absorption spectrometry.
  
  
  RESULTS
  The content of minerals varied considerably among the types of foods. The amount of calcium in gluten-free products ranged (mg/100 g d.w.) from 3 in corn porridge to 45 in peas puff, magnesium: from 13 in peas puff to 33 in corn porridge, iron: from 1.1 in bread to 2.6 in pasta, zinc: from 0.8 in biscuits to 6.3 peas puff and copper: from 0.07 in bread to 0.4 in pasta. Among analysed products the significant higher release of calcium (~68%) and zinc (~62%) was found in corn porridge. The highest potential bioavailability for magnesium (~54%) in peas puff, for iron (~58%) in biscuits and for copper (~63%) in bread was observed. The relative low bioavailability of minerals was found in pasta (from 7% for Ca to 27% for Fe).
  
  
  CONCLUSIONS
  The content and amount of released minerals from gluten-free products are relatively low. The release of minerals from gluten-free products depends on the element and composition of the analysed product.
authors.affiliation: Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Suliburska
authors.affiliation: Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland.
authors.forename: Zbigniew
authors.initials: Z
authors.lastname: Krejpcio
authors.affiliation: Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland.
authors.forename: Julita
authors.initials: J
authors.lastname: Reguła
authors.affiliation: Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Grochowicz
mesh_terms: D001682:Biological Availability; D001939:Bread / Q000032:analysis; D002136:Calcium, Dietary / Q000032:analysis / Q000493:pharmacokinetics; D003300:Copper / Q000032:analysis / Q000493:pharmacokinetics; D005504:Food Analysis; D005983:Glutens / Q000032:analysis*; D019266:Iron, Dietary / Q000032:analysis / Q000493:pharmacokinetics; D008274:Magnesium / Q000032:analysis / Q000493:pharmacokinetics; D009753:Nutritive Value; D013054:Spectrophotometry, Atomic; D014131:Trace Elements / Q000032:analysis / Q000493:pharmacokinetics*; D003313:Zea mays / Q000737:chemistry; D015032:Zinc / Q000032:analysis / Q000493:pharmacokinetics
chemical_list: D002136:Calcium, Dietary; D019266:Iron, Dietary; D014131:Trace Elements; D003300:Copper; D005983:Glutens; D008274:Magnesium; D015032:Zinc