CONICET | Buscador de Institutos y Recursos Humanos

Zinc (Zn), copper (Cu) and selenium (Se) contribute to body antioxidant activity, preventing premature aging and the development of chronic diseases. There are reports in relation to Zn and Cu deficiencies in several foods however the problem is further complicated by the lack of data and the variability of mineral content. Therefore, it is essential to review and complete the existing information referred to the mineral content in food chemical composition, from nutritional software or database tables. This work aims to evaluate the contents of zinc, copper and selenium in Spirulina powder (Spirulina max), maca powder (Lepidium meyenii), germ of wheat (Triticum aestivum), and (Curcubita maximum) pumpkin seeds. In order to quantified zinc, copper, and selenium, the samples were treated by acid digestion, and subsequently, the minerals concentrations were quantified by plasma mass spectrometry inductively (ICP-MS). Spirulina showed 11.07 mg of zinc; 2.36 mg of copper and 425.44 μg of selenium, in 100g food. Maca displayed 18.58 mg of zinc; 6.38 mg of copper and 425.44 μg of selenium in 100g. The germ of wheat presented the following results: 25.39 mg of zinc; 3.59 mg of copper and 384.94 μg of selenium in 100 g. Pumpkin seeds had 16.79 mg of zinc; 9.08 mg of copper and 379.02 μg of selenium in 100g. The results show that the incorporation of small amounts of studied food can cover the Dietary Reference Intakes (DRIs) in adults. It is necessary to consider that high mineral content in food not secured its biological utilization or bioavailability. Analyzed food can be used as a dietary supplement to help meet the DRIs concerning some essential minerals, which would help to prevent specific deficiencies of micronutrients and chronic diseases linked to the oxidative stress.