Journal
FOOD CHEMISTRY
Volume 335, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127671
Keywords
Plants; In vitro; Iron; Availability; Caco-2
Funding
- King Abdullah Scholarship Programme, Saudi Arabia
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Moringa leaves had the highest bioaccessibility, while baobab fruit pulp had the highest percentage of bioavailability. Except for baobab, all plant products significantly inhibited iron uptake from FeSO4 and FAC, with fenugreek sprout being the most inhibitory.
Iron deficiency anaemia (IDA) is a common nutritional disorder worldwide. Sustainable food-based approaches are being advocated to use high and bioavailable dietary iron sources to prevent iron deficiency. The study investigated the bioaccessibility and bioavailability of iron from some plant products. Total iron levels in the samples were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Fractionation of the iron from the digested extracts was carried out by centrifugation and ultrafiltration. Iron bioavailability was determined using an in vitro simulated peptic-pancreatic digestion, followed by measurement of ferritin in Caco-2 cells. The highest amount of bioaccessible iron was obtained from moringa leaves (9.88% +/- 0.45 and 8.44 +/- 0.01 mg/100 g), but the highest percentage bioavailability was from baobab fruit pulp (99.7% +/- 0.13 and 1.74 +/- 0.01 mg/100 g) respectively. All the plant products, except for baobab, significantly inhibited iron uptake from FeSO4 and FAC, with fenugreek sprout being the most inhibitory.
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