EVALUATION OF IN-VITRO MINERAL BIOACCESSIBILITY OF COMMONLY CONSUMED VEGETABLES

Vegetables are vital sources of dietary minerals, particularly for individuals following plant-based diets. However, the total mineral content does not necessarily reflect its bioaccessibility, which determines the proportion available for absorption in the gastrointestinal tract. This study evaluates the elemental composition and in-vitro mineral bioaccessibility of commonly consumed vegetables, including spinach (Spinacia oleracea), lettuce (Lactuca sativa), cucumber (Cucumis sativus), broccoli (Brassica oleracea), and parsley (Petroselinum crispum). Mineral concentrations of K, Mg, Ca, Na, Fe, Mn, and Zn were quantified using ICP-OES following microwave-assisted digestion. An in-vitro digestion model simulated gastric and intestinal conditions. The highest Fe bioaccessibility was 18.82%, while K, Mg, and Ca were most bioaccessible in cucumber (21.9%), lettuce (25.09%), and parsley (23.42%), respectively. These findings highlight the importance of considering bioaccessibility in nutritional assessments. Future studies should investigate the effects of cooking methods and soil composition on mineral bioavailability to improve dietary recommendations.