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Titolo:
In vitro assessment of iron availability on fortified rice.
Autore:
Romera, GF; Zuleta, A; Sarchi, MI; Sambucetti, ME;
Indirizzi:
Univ Buenos Aires, Fac Farm & Bioquim, RA-1113 Buenos Aires, DF, ArgentinaUniv Buenos Aires Buenos Aires DF Argentina RA-1113 Aires, DF, Argentina
Titolo Testata:
ARCHIVOS LATINOAMERICANOS DE NUTRICION
fascicolo: 3, volume: 50, anno: 2000,
pagine: 265 - 269
SICI:
0004-0622(200009)50:3<265:IVAOIA>2.0.ZU;2-M
Fonte:
ISI
Lingua:
SPA
Soggetto:
DIETARY FIBER; PHYTATE; ABSORPTION; CEREALS; INVITRO; COMPONENTS; MINERALS; ACID;
Keywords:
rice; phytic acid; iron fortified rice; iron availability;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
23
Recensione:
Indirizzi per estratti:
Indirizzo: Romera, GF Univ Buenos Aires, Fac Farm & Bioquim, RA-1113 Buenos Aires, DF, Argentina Univ Buenos Aires Buenos Aires DF Argentina RA-1113 Argentina
Citazione:
G.F. Romera et al., "In vitro assessment of iron availability on fortified rice.", ARCH LAT NU, 50(3), 2000, pp. 265-269

Abstract

Cereals are rich in fiber but also in phytate which is considered the principal inhibitor of mineral availability. On this basis, iron availability of fortified rice, and the inhibitory effect of bran phytate was studied in:white rice fortified with electrolytic iron (ABF) from commercial origin; and mixtures of ABF plus 4,76% and 9,09% of rice bran (ABF2 and ABFS respectively) to simulate brown rice. Samples were analysed before and after phytic acid hydrolysis with phytase: Dietary fiber and phytic acid were assessed according AOAC; iron availability, expressed as dialisable iron by the invitro method of Kapsokefalou and Miller modified by Valencia et al. iron content was assessed by AAS. Results showed that added bran depressed iron availability, 9,65%; 4,04% and 1,82% as expected (ABF, ABF2 and ABF3 respectively). After phytic acid hydrolisis iron availability reached 28,20%; 27,95% and 25,30% for the same samples. These values were not different. After phytic acid hydrolisis, fiber content of ABF2 and ABF3 were lower than before. However multiple regression analysis of the data showed that fiber had not influence on iron availability and that phytic acid would be the principal responsible of it. These results indicate that brown rice should have ahigher level of iron fortification than in white rice or be combined with other foods that improve iron availability as meats, vegetables or fruits.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 08:27:05