Bioaccessibility of trace elements and chromium speciation in commonly consumed cereals and pulses

Figures & data

Table 1. Total content and bioaccessibility of Cu, Mn, and Cr from cereals.

Cereals	Cu content (mg/100 g)	Bioaccessible Cu (%)	Mn content (mg/100 g)	Bioaccessible Mn (%)	Cr content (mg/100 g)	Bioaccessible Cr (%)
Wheat	0.41 ± 0.004	20.5 ± 0.74	2.23 ± 0.07	36.0 ± 3.0	0.056 ± 0.004	5.49 ± 0.35
Rice	0.19 ± 0.01	32.5 ± 2.82	0.62 ± 0.02	28.7 ± 2.3	0.06 ± 0.005	4.67 ± 0.3
Maize	0.25 ± 0.03	8.92 ± 0.89	0.46 ± 0.02	20.2 ± 1.6	0.08 ± 0.007	2.66 ± 0.2
Sorghum	0.38 ± 0.04	10.8 ± 1.06	1.10 ± 0.03	15.5 ± 1. 4	0.02 ± 0.002	15.2 ± 1.02
Finger Millet	0.45 ± 0.023	6.6 ± 0.66	8.12 ± 0.29	31.2 ± 1.7	0.07 ± 0.004	4.23 ± 0.22

Values are mean ± SEM of five replicates.

Table 2. Total content and bioaccessibility of Cu, Mn, and Cr from pulses.

Pulses	Cu content (mg/100 g)	Bioaccessible Cu (%)	Mn content (mg/100 g)	Bioaccessible Mn (%)	Cr content (mg/100 g)	Bioaccessible Cr (%)
Red gram decorticated	0.94 ± 0.02	14.6 ±1.2	0.97 ± 0.035	42.8 ± 1.3	0.045 ± 0.003	11.2 ± 1.2
Chickpea whole	0.76 ± 0.04	19.5 ± 1.9	1.78 ± 0.04	33.5 ± 1.60	0.055 ± 0.004	8 ± 0.7
Chickpea decorticated	1.22 ± 0.05	18.4 ± 0.8	1.19 ± 0.03	39.3 ± 2.6	0.071 ± 0.002	3.7 ± 0.2
Green gram whole	0.91 ± 0.005	13.8 ± 1.3	0.73 ± 0.02	31 ± 1.6	0.035 ± 0.003	9.6 ± 0.6
Green gram decorticated	1.13 ± 0.01	14.7 ± 0.6	0.58 ± 0.02	27.7 ± 1.40	0.065 ± 0.002	15.6 ± 1.4
Black gram	0.62 ± 0.004	14.3 ± 0.50	1.04 ± 0.00	36.2 ± 2.9	0.108 ± 0.002	2.8 ± 0.1
French bean	0.82 ± 0.015	27.4 ± 1.9	0.91 ± 0.03	35.1 ± 1.5	0.046 ± 0.003	36.4 ± 2.9
Cowpea	0.36 ± 0.01	21.2 ± 0.45	1.01 ± 0.035	43.5 ± 3.5	0.023 ± 0.002	16.6 ± 1.2

Values are mean ± SEM of five replicates.

Table 3. Hexavalent and trivalent Cr content of cereals.

Cereals	Trivalent chromium (mg/kg)	Cr (III) % of total content	Haxavalent chromium (mg/kg)	Cr (VI) % of total content
Wheat	0.54 ± 0.04	96.4 ± 7.4	0.02 ± 0.001	3.3 ± 0.3
Rice	0.57 ± 0.05	95.7 ± 8.2	0.033 ± 0.002	5.6 ± 0.4
Maize	0.776 ± 0.07	97 ± 9.6	0.03 ± 0.003	4.04 ± 0.4
Sorghum	0.16 ± 0.001	82.2 ± 6.0	0.029 ± 0.002	14.3 ± 1.1
Finger Millet	0.67 ± 0.04	96.5 ± 6.60	0.023 ± 0.002	4.01 ± 0.4

Values are mean ± SEM of five replicates.

Table 4. Hexavalent and trivalent Cr content of pulses.

Pulses	Trivalent chromium (mg/kg)	Cr (III) % of total content	Haxavalent chromium (mg/kg)	Cr (VI) % of total content
Red gram decorticated	0.415 ± 0.03	92.2 ± 7.0	0.035 ± 0.003	7.8 ± 0.7
Chickpea Whole	0.534 ± 0.04	97.2 ± 7.7	0.017 ± 0.001	3.2 ± 0.2
Chickpea decorticated	0.683 ± 0.02	96.2 ± 2.9	0.031 ± 0.002	4.43 ± 0.3
Green gram Whole	0.329 ± 0.03	93.0 ± 8.3	0.024 ± 0.001	6.8 ± 0.4
Green gram decorticated	0.617 ± 0.02	95.0 ± 4.5	0.031 ± 0.002	4.77 ± 0.4
Black gram	1.06 ± 0.02	98 ± 1.9	0.027 ± 0.001	2.54 ± 0.2
French bean	0.42 ± 0.03	91.5 ± 8.4	0.036 ± 0.003	7.73 ± 0.7
Cowpea	0.20 ± 0.02	84.5 ± 3.8	0.036 ± 0.002	17 ± 1.3

Values are mean ± SEM of five replicates.