Evaluation of the Bioaccessibility of Essential and Toxic Trace Elements in Basil, Peppermint, and Rosemary Using an In Vitro Gastrointestinal Digestion Model

Abstract

Herbs, well-known for their antioxidant properties, are a common component of the human diet. In this work, for the first time, the bioaccessibility of essential (Mn, Fe, Cu, Zn, Co, Cr, and Se) and toxic trace elements (Ni, Cd, As, Pb, and Hg) in spice plants: basil, peppermint, and rosemary was studied using an in vitro gastrointestinal digestion process and artificial dialysis membranes. The different forms of plants, fresh, lyophilized, and dried (as spice and dietary supplements), were analyzed. The results show that the bioaccessibility of elements depends on the type of plants, their form, and origin. Relatively high bioaccessibility of Cu (24-84%), Mn (39-52%), and Zn (8-43%) was observed in fresh and lyophilized herbs. The lowest value was obtained for Fe (<2%) in all herbs. The lyophilization process did not affect the trace elements’ bioaccessibility in herbs. The total phenolic content was positively correlated with the total content of elements in all tested spice plants.