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In vitro human bioavailability of major, trace and ultra-trace elements in Chilean ‘natural’ wines from Itata Valley

Abstract

Bioavailability of elements in ‘natural’ wines from Chile’s Itata Valley has been assessed using an in vitro dialyzability approach. The red wines (fifteen samples) were of the Cinsault, Cabernet Sauvignon, Carmènére, Malbe, and Pinot noir varieties. All white wines (three samples) were of the Muscat of Alexandria variety. Inductively coupled plasma – mass spectrometry was used for determinations. Elements such as Ag, As, Be, Cd, Cr, Hg, Mo, Ni, Pb, Pt, Se, Sb, Ti, Tl, and V were not found to be bioavailable (concentrations lower than the limit of detection in the dialysates). Elements such as Al and Fe showed low bioavailability ratios (lower than 20%); whereas, B, Ca, Cu, K, Li, Mg, Mn, and Sr were found to be of moderate bioavailability (dialyzability ratios within the 20-77% range for most wine samples). No differences were found regarding bioavailability ratios among red and white wines, or among grape varieties.

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Publication details

The article was received on 04 Jul 2018, accepted on 07 Sep 2018 and first published on 10 Sep 2018


Article type: Paper
DOI: 10.1039/C8FO01333K
Citation: Food Funct., 2018, Accepted Manuscript
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    In vitro human bioavailability of major, trace and ultra-trace elements in Chilean ‘natural’ wines from Itata Valley

    A. Moreda-Piñeiro, M. Latorre, J. Neira, C. G. Pena-Farfal, P. Herbello-Hermelo, M. R. Domínguez-González and P. Bermejo-Barrera, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO01333K

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