Assessment on Solubility and Solid Phase Chemical Fractionation of Manganese in Hot Infusions of Green and Roasted Mate

Abstract

A solid phase chemical fractionation (SPCF) of the Mn in hot infusions prepared from commercial samples of roasted (RM) and green mate (GM) using a chelating resin Chelex 100 (NH4+ form) was performed to assess the relative lability of this essential trace element (ETE). In addition, total Mn contents in the RM and GM samples and their infusions were determined by ame atomic absorption spectrometry. Furthermore, total polyphenol (TP) contents and the presencde of soluble melanoidins (SM) were correlated with the Mn solubility in the RM and GM infusions. From the SPCF study, it was possible to observe that the soluble Mn forms in the mate infusions were essentially associated to relatively noninert chemical species (98.4-99.7%), suggesting that they may be potentially bioavailable. In addition, the soluble Mn contents in the GM infusions were 20.5% higher than those found in the RM. Furthermore, Mn solubility in the (RM) infusions was highly and directly correlated (r = 0.99) with the soluble TP, while in the GM infusions it was high and inversely correlated with soluble TP (r = -0.87). On the other hand, Mn solubility in the RM and GM infusions were weakly correlated with the SM. It should be stressed GM infusions can contribute with 56.7% and 44.4% more than the RM infusions to the recommended adequate intake of Mn established for females and males, respectively. Moreover, this work is the rst to evaluate and compare the relative lability of Mn and its solubility in the RM and GM infusions.

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

“…To assess the potential bioavailability of Mn in hot infusions of green and roasted mate ( Ilex paraguariensis ), Leoncio and Garcia measured (FAAS) the extent to which Mn was removed from the infusion by a batch SPE procedure with Chelex-100. 80 The infusions were prepared by heating 0.5 g of samples with 40.0 mL of hot water, (80 °C) for 3 min on a water bath. Total Mn was determined following a hot plate digestion with HNO 3 and H 2 O 2 in which 0.5 g of sample was diluted to 50 mL.…”