Naslov
Bioavailability of iron in dietary products

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

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

Izvornik
Book of abstact / Zorc B - Zagreb : Farmaceutsko-biokemijski fakultet Sveučilišta u Zagrebu, 2005, 215-215

Skup
Treći hrvatski kongres farmacije s međunarodnim sudjelovanjem

Mjesto i datum
Cavtat, Hrvatska, 27.04.2005. - 30.04.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
iron ; phytic acid ; bioavailability

Sažetak
The goal of this study was to examine the influence of the design of the food product on iron content and its in vitro bioavailability. Iron was chosen as a target micronutrient because iron deficiency is one of the most common forms of malnutrition in the world today. Bioavailability of iron is low in cereal-based foods and since those foods are increasingly used to meet human dietary needs it is very important to examine how can the design of the food product increase the amount of bioavailable iron. We investigated ten experimental types of dietary biscuites based on wheat flour. Three of them were made of wheat flour only, but with different proportions of T-500 and whole wheat flour. In all others investigated types a certain proportion of T-500 wheat flour was substituted with one of the following raw materials ; soya flour, carob flour, amaranth flour, inulin, oat-fibre, wheat- fibre and apple-fibre. Bioavailability of iron in investigated samples was determined by in vitro method according to Schwedt, Tawali and Koch. Iron content was determined by ICP-AES on the Trace Scan Thermo Jarell, after the mineralisation of the sample by wet ashing with HNO3 and H2O2 in microwave digestion unit MLS-1200 MEGA. Concentrations of iron in investigated samples ranged from 594 mg/100g (in the sample based on T-500 wheat flour only), to 4645 mg/100g (in the sample with added wheat fibres). Bioavailability of iron in investigated samples ranged from 24.9% to 49 8%. Sample based on the T-500 wheat flour showed the highest amount of bioavailable iron and the lowest content of available iron was mesured in the sample with amaranth flour added.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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