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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0360-8352(91)90005-q

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1438-2385

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Speciation of bioaccessible heme ferrous and fer

Authors: Fernando Cámara Manuel Angel Amaro Reyes Barberá María Jesús Lagarda
Publish Date: 2005/08/10
Volume: 221, Issue: 6, Pages: 768-773
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Abstract

A spectrophotometric method using bathophenantroline as reagent has been optimized for iron speciation ionic FeII and FeIII in the mineral soluble bioaccessible fraction obtained from the in vitro digestion of food dishes The effect of the precipitant and reducing reagents and the amount of sodium nitrite added was studied HemeFe was estimated by subtraction of ionic Fe from the total bioaccessible Fe determined by atomic absorption spectrometry The method was applied to 13 dishes included in school menus Soluble Fe was mainly in ionic form 49–100 With the exception of spinach and potato omelets a significant linear correlation r=092 was obtained between FeII and bioaccessible Fe The FeII/FeIII ratio increased with increasing meat protein content in the dish In the analyzed dishes hemeFe content depended on meat content and also on the processing procedure applied

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