Chemometric evaluation of in vitro examination for bioavailability of zinc in selected foodstuffs and menus

摘要

Using simulated digestion-juices for extraction of 31 foodstuffs and 4 menus, 7 variables were subjected to measuring various polarographic parameters as well as determining antagonists of zinc absorption, and were evaluated by chemometric methods.Correlations between the different variables were determined by factor analysis, and 4 factors were extracted. By means of cluster analysis it was established whether similarities between the 31 foodstuffs and 4 menus are existing. The resulting divisioninto groups of availability (high, medium, low) was compared with references based on in vivo methods. A high agreement was established. The found clusters were characterized by discriminance analysis allowing an arrangement of further foodstuffs into different groups of availability.