Preliminary communication
https://doi.org/10.24141/1/7/1/7
Cereals and milled products as a good source of magnesium in everyday diet
Danijel Brkić
; Andrija Stampar Teaching Institute of Public Health, Zagreb, Croatia
Jasna Bošnir
; Andrija Stampar Teaching Institute of Public Health, Zagreb, Croatia; University of Applied Health Sciences, Zagreb, Croatia
Andrea Jajetić
; Andrija Stampar Teaching Institute of Public Health, Zagreb, Croatia
Ivana Prskalo
; Andrija Stampar Teaching Institute of Public Health, Zagreb, Croatia
Jasenka Šabarić
; Andrija Stampar Teaching Institute of Public Health, Zagreb, Croatia
Željka Kuharić
; Andrija Stampar Teaching Institute of Public Health, Zagreb, Croatia
Željka Pavlek
; Andrija Stampar Teaching Institute of Public Health, Zagreb, Croatia
Marijan Benić
; Sanatio d.o.o., Zagreb, Croatia
Aleksandar Racz
; University of Applied Health Sciences, Zagreb, Croatia
Abstract
Cereals represent the most prevailing and important culture for human consumption. They are also important as a raw material in the food industry and form the basis of the food pyramid. Milled products also represent basic food products. The main milled products are groats, semolina and flour. Magnesium is a mineral that is an extremely important element in the human body. It ranks fourth in the representation of cations in the body and is the second most common in cells. It plays an important role for the catalytic activity of more than 300 enzymes in the enzymatic systems. It is most important for proper heart function and as a regulator of phosphorus and calcium in the bones. The aim of this paper is to determine the amount of magnesium in selected cereals and milled products and to present the health benefits of magnesium. A total of twenty eight samples were analysed during the analysis of the composition of cereals and milled products. Of these, there were 5 samples of corn beans, 7 wheat samples, 11 samples of wheat flour, gluten-free whole buckwheat flour, oatmeal, millet porridge, porridge oats, barley and spelt, and rice, corn and buckwheat mash. The analysis was carried out at the Andrija Stampar Teaching Institute of Public Health. After microwave digestion with nitrate acid and hydrogen peroxide, magnesium was determined by inductively coupled plasma with mass spectrometry (ICP-MS). The amounts of magnesium in cereals ranged from 81.92 mg/100 g to 145.21 mg/100 g for wheat, and from 111.68 mg/100 g to 145.21 mg/100 g for corn. The average magnesium value was 105.81 mg/100 g for wheat samples and 133.72 mg/100 g for grain corn samples. The amount of magnesium found in wheat flour ranged from 23.17 mg/100 g to 60.41 mg/100 g, while the mean magnesium value was 34.56 mg/100 g. The amount of magnesium in the flour from gluten-free wholegrain buckwheat was 226.32 mg/100 g. The determined amount of magnesium in oatmeal, millet porridge, porridge oats, barley and spelt and porridges of rice, corn and buckwheat ranged from 76.77 mg/100 g to 153.61 mg/100 g. The mean magnesium value for porridge samples was 122.98 mg/100 g.
Keywords
mineral; daily need; microelement; magnesium
Hrčak ID:
251478
URI
Publication date:
3.2.2021.
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