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Journals / Gıda / 2026 / Cilt: 51 Sayı: 2

IN VITRO MINERAL BIOACCESSIBILITY AND CONTRIBUTION TO DIETARY MINERAL INTAKE OF COMMERCIALLY AVAILABLE BREAD TYPES IN TÜRKİYE

TÜRKİYE'DE YAYGIN OLARAK TÜKETİLEN EKMEK ÇEŞİTLERİNİN İN VİTRO MİNERAL BİYOERİŞİLEBİLİRLİĞİ VE DİYET MİNERAL ALIMINA KATKISI

Hakan Apaydin(Hitit University Scientific Technical Application and Research Center)0000-0001-8507-6212
Journal
Gıda
Pages
344–366
Publication Date
2026-03-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Based on EFSA reference values, a 250 g portion of bread provided approximately 14-17% of the adequate intake for K, but ≤2% of Ca and limited Zn, while sourdough and buckwheat breads substantially improved bioaccessible Fe and Mn supply.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study evaluated the mineral composition, in vitro mineral bioaccessibility and estimated contribution to dietary mineral intake of commonly consumed breads in Türkiye.
📊
Key Findings & Data:Five bread types (white wheat, whole wheat, sourdough wheat, buckwheat and einkorn) were purchased from five independent commercial brands.
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Conclusion & Impact:Based on EFSA reference values, a 250 g portion of bread provided approximately 14-17% of the adequate intake for K, but ≤2% of Ca and limited Zn, while sourdough and buckwheat breads substantially improved bioaccessible Fe and Mn supply.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Ekmek · mineral içerik · in vitro sindirim

Abstract

This study evaluated the mineral composition, in vitro mineral bioaccessibility and estimated contribution to dietary mineral intake of commonly consumed breads in Türkiye. Five bread types (white wheat, whole wheat, sourdough wheat, buckwheat and einkorn) were purchased from five independent commercial brands. Moisture, ash and protein were determined by standard methods, while K, Mg, Ca, Na, Fe, Mn and Zn were quantified by I CP-OES a fter microwave digestion. A m odified static INFOGEST protocol was applied to assess in vitro gastrointestinal digestion and mineral bioaccessibility. Buckwheat and einkorn breads showed the highest Mg, Fe, Mn and Zn contents, whereas white wheat bread contained the highest Na. Sourdough bread exhibited the greatest bioaccessibility for Fe, Mn and Zn. Based on EFSA reference values, a 250 g portion of bread provided approximately 14-17% of the adequate intake for K, but ≤2% of Ca and limited Zn, while sourdough and buckwheat breads substantially improved bioaccessible Fe and Mn supply.

Özet

Bu çalışma, Türkiye’de yaygın olarak tüketilen ekmeklerin mineral kompozisyonu, in vitro mineral biyoerişilebilirliği ve önerilen günlük alıma katkısını değerlendirmeyi amaçlamıştır. Beyaz buğday, tam buğday, ekşi mayalı buğday, karabuğday ve siyez ekmekleri, her biri beş farklı ticari üreticiden temin edilmiştir. Nem, kül ve protein içerikleri standart yöntemlerle belirlenmiş; K, Mg, Ca, Na, Fe, Mn ve Zn konsantrasyonları mikrodalga destekli asit sindirimi sonrası ICP-OES ile analiz edilmiştir. Mineral biyoerişilebilirliğini belirlemek için ekmek matrisi için uyarlanan statik INFOGEST protokolü kullanılmıştır. Karabuğday ve siyez ekmekleri Mg, Fe, Mn ve Zn bakımından en zengin ürünler olurken, en yüksek Na içeriği beyaz buğday ekmeğinde saptanmıştır. Ekşi mayalı ekmek, özellikle Fe, Mn ve Zn için en yüksek biyoerişilebilirlik yüzdelerini göstermiştir. EFSA referans değerlerine göre 250 g ekmek porsiyonu potasyum yeterli alımının yaklaşık %14-17’sini karşılarken, kalsiyuma ve kısmen çinkoya sınırlı katkı sağlamaktadır.

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Cite This Article

Apaydin, H. (2026). IN VITRO MINERAL BIOACCESSIBILITY AND CONTRIBUTION TO DIETARY MINERAL INTAKE OF COMMERCIALLY AVAILABLE BREAD TYPES IN TÜRKİYE. Gıda, Cilt: 51 Sayı: 2, 344–366. https://doi.org/10.15237/gida.GD25141

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