Document Detail


Instant food products as a source of silicon.
MedLine Citation:
PMID:  22953918     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Silicon is a trace element for humans, and is absorbed from food in the form of orthosilicic acid. Instant food products are part of a constantly growing market of convenience foods, which have not been evaluated yet as sources of silicon. In this study the total and soluble silicon contents in different instant food products were determined by using graphite furnace atomic absorption spectrometry (GF-AAS). A selection of instant products commercially available in Wroclaw were analyzed: soups, main courses, coffee drinks, jellies and puddings. Total silicon contents in soups, main courses and coffee drinks ranged widely and reached the values: 0.10-30.20, 0.63-37.91 and 0.21-13.37mg/serving, respectively. These products contained 0.05-1.26mg of soluble silicon per serving. The total silicon content in jellies and puddings did not exceed 0.36mg and 2.42mg/serving, respectively. Among the analyzed desserts the highest level of soluble silicon was found in chocolate puddings: 0.36-0.41mg/serving. The silicon level in servings of the studied instant products when prepared with the appropriate amount of water was also estimated. The mean content of silicon determined in samples of drinking water from Wrocław and the vicinity, which was used for the estimation, amounted to 7.09mg/l. The total silicon content in ready-to-eat products ranged from 1.32 to 39.21mg/serving. In conclusion, some of the analyzed instant foods contained very high amounts of silicon, however the content of the soluble, and hence available, form of this element was low.
Authors:
Anna Prescha; Katarzyna Zabłocka-Słowińska; Anna Hojka; Halina Grajeta
Related Documents :
9787028 - Feeding behaviour of cod, gadus morhua: activity rhythm and chemically mediated food se...
24409838 - Optimisation of an analytical method and results from the inter-laboratory comparison o...
22409908 - Fast: towards safe and effective subcutaneous immunotherapy of persistent life-threaten...
21215988 - Polybrominated diphenyl ethers in food and associated human daily intake assessment con...
16731448 - Acceptability of lower glycemic index foods in the diabetes camp setting.
17237318 - Dietary patterns in adolescence are related to adiposity in young adulthood in black an...
Publication Detail:
Type:  Journal Article     Date:  2012-06-07
Journal Detail:
Title:  Food chemistry     Volume:  135     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-09-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  1756-61     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Department of Food Science and Dietetics, Wroclaw Medical University, Nankiera 1, 50-140 Wrocław, Poland.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  NIR technology for on-line determination of superficial a(w) and moisture content during the drying ...
Next Document:  In vitro attenuation of acrolein-induced toxicity by phloretin, a phenolic compound from apple.