Inorganic constituents in cassava derivatives: Total concentration, dietary intake and bioaccessibility

• Factorial design was used to acid decomposition condition for derivatives cassava samples. • Low-cost procedure for evaluating the elemental composition of cassava using diluted HNO 3 . • Eighteen chemical elements determined in cassava derivates samples by ICP OES and ICP-MS. • Additional studies are needed to better assess bioaccessibility in analyzed samples. The objective of this study was to evaluate the concentration and in vitro bioaccessibility of inorganic constituents in cassava (Manihot esculenta Crantz) derivatives marketed in Brazil, aiming to uncover new data on the distribution and bioaccessibility of Mn and Mg. By identifying patterns in bioaccessibility, the study aims to provide crucial insights into the dietary impact of these chemical elements, with a focus on nutritional benefits and health risks. The concentrations of As, Ba, Cd, Ca, Co, Cu, Fe, K, Mg, Mn, Na, Pb, Se, Sr, V, and Zn were determined in cassava samples using inductively coupled plasma optical emission spectrometry and inductively coupled plasma mass spectrometry after sample decomposition employed closed digester block and diluited nitric acid. The concentration ranges (in μg g -1 ) were: Ba (<0.32 - 0.60), Ca (<11- 542), Fe (<0.39 - 111), K (156 - 7362), Mg (9.8 - 533), Na (<3.1 - 98), P (58 - 1774) and Sr (<0.005 - 3.85). The concentration ranges (in ng g -1 ) obtained were: As (<12 - 158), Cd (<9 - 47), Co (<17 - 295), Cu (<90 - 1159), Mn (70 - 2523), Pb (<14 - 521), Se (<16 - 215), V (<6 - 106) and Zn (<3208 - 7277). The consumption of 100 g of starch contributes to the intake of Ca (1.0 - 2.8 %), Cu (3.8 - 2.9 %), Fe (1.2 - 12.4 %), Mg (0.2 – 11.0 %), Mn (0.6 - 8.0 %), P (1.6 - 18.0 %), Se (26.3 – 26.8 %) and Zn (4.0 – 6.0 %). No health risk was distributed for As and Cd. For Pb, the concentrations were three times higher than the legislated values in Brazil. The estimated bioaccessibility of Mg (up to 80 %) and Mn (up to 43 %) suggests that these chemical elements can be available for absorption and may contribute positively to dietary intake when consuming cassava derivatives. This study makes a significant contribution by proposing a simple and low-cost procedure for evaluating the mineral composition of cassava samples, as well as bioaccessibility estimation of Mn and Mg, providing new nutritional information of interest to public health.