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
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Macromolecules and Their Degradation Products in Food-Physiologaical, Analytical and Technological Aspects / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P - Frankfurt : Gesellschaft Deutscher Chemiker, 2005, 280-283

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
To investigate mineral bioavailability in cereal based products, ten types of dietary fiber– rich experimental biscuits were prepared, and contents of iron, bioavailable iron and phytic acid were determined. Bioavailability was determined in vitro by enzymatic method, and total and bioavailable iron content were determined by ICP-AES. Content of phytic acid was determined using a spectrophotometric method. Depending on the composition of biscuits, iron content ranged from 0.699 to 2.862 mg /100g of biscuit and phytic acid content from 133 to 1022 mg / 100g of biscuit. In vitro bioavailability of iron was rather low, as expected, varying from 25.1% to 58.1%.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

POVEZANOST RADA