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

Using simulated digestion-juices for extraction of 31 foodstuffs and 4 menu es, 7 variables were subjected to measuring Various polarographic parameter s as well as determining antagonists of zinc absorbtion, and were evaluated by chemometric methods. Correlations between the different vaiables were d etermined by factor analysis, and 4 factors were extracted. By means of clu ster analysis it was established whether similarities between the 31 foodst uffs and 4 menues are existing. The resulting division into groups of bioav ailability (high, medium, small) was compared with references based on in v ivo methods. A high agreement was established. The found clusters were char acterized by discriminance analysis allowing an arrangement of further food stuffs into different groups of bioavailability.