Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE ...

Biodisponibilidad mineral de menús escolares
of the slopes of the resulting regression equations (Table 4) indicate the
absence of interferences.
Table 4.-Matrix interferences evaluated by the addition method
Set Regression equation r CI
Aqueous standard y = 0.2057x-0.0008 0.9997 0.2001-0.2149
+ potatoes omelet y = 0.1878x-0.2572 0.9983 0.1682-0.2074
+ breadcrumb chicken y = 0.2224x-0.1273 0.9992 0.2062-0.2386
+ spaghetti y = 0.2172x-0.1474 0.9997 0.2073-0.2272
r = correlation coefficient
C I = Confidence interval for slope (95% probability level)
Application of the proposed method to the samples/ dishes
Bioaccessible Fe, Fe(II), Fe(III) and heme-Fe contents in the mineral
solublee fraction of the analyzed dishes are reported in Table 5.
Soluble ionic Fe (Fe(II) + Fe(III)) percentages in relation to bioaccessible
Fe ranged from 49 - 100%, suggesting that most of the bioaccessible Fe was
ionic Fe. The latter, with the exception of potato and spinach omelets, was
mainly Fe(II), and a statistically significant correlation (p