Naslov
Effect of phytic acid on iron availability in dietary fiber-rich biscuits

Autori
Vitali, Dubravka ; Vedrina-Dragojević, Irena ; Šebečić, Blaženka ; Vujić, Lovorka ; Šimić, Ivan

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Volume / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P - Frankfurt : Gesellschaft Deutscher Chemiker, 2005

Skup
EURO FOOD CHEM XIII

Mjesto i datum
Hamburg, Njemačka, 21.09.2005. - 23.09.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
iron; phytic acid; bioavailability; dietary fiber

Sažetak
Cereal based foods, especially when produced of whole grain flour, are important source of dietary fibers (DF) in human nutrition. Intake of such foods is usually connected to considerable intake of numerous antinutritive factors associated to DF, such as oxalates, tannins and phytic acid (PA). Although recent studies show that PA has antioxidative properties, which makes it a desarible component of a food-stuff, it is still mainly considered as antinutrient decreasing mineral availability. Mineral avilability can also be affected directly by DF through different mechanisms depending on the type of fibre. The aim of this study was to determine how can a design of a cereal-based foods influence the content and availability of iron. Iron was chosen as a target micronutrient, having in mind low availability of non-hem iron in foods of plant origin which often leeds to iron deficiency – an important nutritional problem in the world today. Ten types of wheat-based biscuites were investigated ; three of them were made of wheat flour only, containing different ratios of pearled- and whole grain flour. Other samples contained different types of purifed DF or fibre rich raw materials added to the standard sample on account of pearled wheat flour. Bioavailability of iron was determined by in vitro method according to Schwedt, Tawali and Koch. Iron content was determined by ICP-AES. For the determination of phytic acid, spectrophotometric method by Haug and Lantzsch was used. The content of iron in investigated samples ranged from 0, 594 to 4, 645 mg /100g of original sample and its bioavailability ranged from 24, 94 to 61.25%. Changes in phytate concentrations depending on sample were negatively correlated to changes in iron availability. Dietary fibers added to investigated samples showed different effects on iron availability depending on their origin.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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