Prethodno priopćenje
https://doi.org/10.24141/1/7/1/7
Cereals and milled products as a good source of magnesium in everyday diet
Danijel Brkić
; Nastavni zavod za javni zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Jasna Bošnir
; Nastavni zavod za javni zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska; Zdravstveno veleučilište Zagreb, Zagreb, Hrvatska
Andrea Jajetić
; Nastavni zavod za javni zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Ivana Prskalo
; Nastavni zavod za javni zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Jasenka Šabarić
; Nastavni zavod za javni zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Željka Kuharić
; Nastavni zavod za javni zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Željka Pavlek
; Nastavni zavod za javni zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Marijan Benić
; Sanatio d.o.o. Zagreb, Hrvatska
Aleksandar Racz
; Zdravstveno veleučilište Zagreb, Zagreb, Hrvatska
Sažetak
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.
Ključne riječi
mineral; daily need; microelement; magnesium
Hrčak ID:
251478
URI
Datum izdavanja:
3.2.2021.
Posjeta: 2.359 *