[Chemometric evaluation of in vitro studies of bioavailability of zinc in selected foodstuffs and menus]. / Chemometrische Auswertung von in-vitro-Untersuchungen zur Bioverfügbarkeit des Zinks in ausgewählten Lebensmitteln und Menüs.

Using simulated digestion-juices for extraction of 31 foodstuffs and 4 menues, 7 variables were subjected to measuring various polarographic parameters as well as determining antagonists of zinc absorbtion, 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 menues are existing. The resulting division into groups of bioavailability (high, medium, small) 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 bioavailability.