Inorganic micronutrients in food products of plant origin used for breakfast in Poland

Abstract

The mineral compositions and nutritional properties of 22 breakfast cereals available at the local market in the Wroclaw agglomeration were studied. Products of popular brands widely distributed to the international market were selected for the investigation. The total concentrations of micronutrients were measured using the ICP-OES method in samples mineralised in a microwave system. The macroelement contents ranged from 0.02 to 4.60, 0.07 to 0.82 and 0.22 to 1.81 mg g⁻¹ for Ca, Mg, and P, respectively. The contents of the Ba, Cd, Cr, Cu, Fe, Mn, Ni, Pb, Sr, Ti, V and Zn were found to be 0.08 to 1.73, 0.07 to 0.38, 0.12 to 0.24, 0.10 to 3.67, 1.67 to 167, 0.34 to 15.8, 0.19 to 2.30, 1.10 to 2.02, 0.03 to 4.01, 0.03 to 0.38, 0.05 to 7.28 and 0.21 to 14.4 µg g⁻¹, respectively. The mineral contents in breakfast cereals based on wheat, rice, oats and barley, multigrain cereals and ready-to-eat breakfast cereals with taste additives were higher than in corn-based breakfast cereals, with the Ca, Mg and P concentrations being 3/4, 1/2 and 1 times higher, respectively, on average. The contents of the essential minerals were compared to the human nutritional requirements and daily permissible doses. The results are discussed in terms of the utility of breakfast cereals as a source of indispensable minerals for proper human function.

Keywords:

• breakfast cereals
• mineral composition
• micronutrients
• trace elements
• ICP-OES