Promoting influence of combinations of amchur, β-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains

Abstract

Deficiencies of iron and zinc among the population dependent on plant foods necessitate strategies to maximize their bioavailability. In this context, specific combinations of promoters of iron and zinc bioaccessibility—namely, amchur (0.75 g/10 g), β-carotene-rich vegetables (2.5 g/10 g) and Allium spices (1.5 g/10 g)—were evaluated for a possible additive/synergistic effect on the bioaccessibility of iron and zinc from food grains. The positive influence on the bioaccessibility of iron was additive in the case of combinations of amchur–carrot, amchur–garlic, onion–carrot, and onion–amaranth in a few specific grains. Positive influence on the bioaccessibility of iron was even synergistic for combinations of amchur–onion and amchur–garlic in a few grains. The influence of amchur–garlic and amchur–onion was additive while the combination of amchur–amaranth and amchur–garlic produced a synergistic-promoting influence on zinc bioaccessibility in a few instances. This observation would be useful in evolving dietary strategies to maximize the bioavailability of minerals from grains.

Keywords::

• Allium spices
• bioaccessibility
• β-carotene-rich vegetables
• food acidulant
• iron
• zinc

Declarations of interest: The first author (S.G.) is thankful to the University Grants Commission, New Delhi for the award of Research Fellowship. There is no conflict of interests with regard to this manuscript.