Nutritional and technological behavior of stabilized iron-gluconate in wheat flour
Food fortification has been shown to be an effective strategy to overcome iron malnutrition. When a new iron compound is developed for this purpose, it must be evaluated from a nutritional and technological point of view before adding it into foods. In this way, we have evaluated ferrous gluconate s...
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todo:paper_01634984_v105_n1-3_p187_Salgueiro2023-10-03T15:02:19Z Nutritional and technological behavior of stabilized iron-gluconate in wheat flour Salgueiro, J. Lysionek, A. Ridolfi, A. Zubillaga, M. Barrado, A. Martinez-Sarrasague, M. Goldman, C. Boccio, J. Bioavailability Flour Fortification Human Iron Wheat Zinc ferrous gluconate glycine iron pentane phytic acid water zinc animal experiment article bioaccumulation controlled study diet supplementation flour food food spoilage human iron absorption nonhuman rat sensory evaluation standard wheat Animals Biological Availability Chromatography Female Ferric Compounds Flour Food, Fortified Gluconates Glycine Iron Iron Radioisotopes Iron, Dietary Male Pentanes Perception Phytic Acid Rats Rats, Wistar Reference Standards Taste Time Factors Triticum Zinc Sulfate Triticum aestivum Food fortification has been shown to be an effective strategy to overcome iron malnutrition. When a new iron compound is developed for this purpose, it must be evaluated from a nutritional and technological point of view before adding it into foods. In this way, we have evaluated ferrous gluconate stabilized by glycine as a new iron source to be used in wheat flour fortification. We performed biological studies in rats as well as sensory perceptions by human subjects in wheat flour fortified with this iron source. The productions of pentane as a rancidity indicator as well as the change of the sensorial properties of the biscuits made with stabilized ferrous gluconate-fortified wheat flour were negligible. Iron absorption in water from this iron source was similar to the reference standard ferrous sulfate. Nevertheless, because of the phytic acid content, iron absorption from fortified wheat flour decrease 40% for both iron sources. The addition of zinc from different sources did not modify iron absorption from ferrous sulfate and stabilized ferrous gluconate in water and wheat flour. The iron absorption mechanism as well as the biodistribution studies demonstrate that the biological behavior of this iron source does not differ significantly from the reference standard. These results demonstrate that the iron source under study has adequate properties to be used in wheat flour fortification. Nevertheless, more research is needed before considering this iron source for its massive use in food fortification. © Copyright 2005 by Humana Press Inc. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01634984_v105_n1-3_p187_Salgueiro |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Bioavailability Flour Fortification Human Iron Wheat Zinc ferrous gluconate glycine iron pentane phytic acid water zinc animal experiment article bioaccumulation controlled study diet supplementation flour food food spoilage human iron absorption nonhuman rat sensory evaluation standard wheat Animals Biological Availability Chromatography Female Ferric Compounds Flour Food, Fortified Gluconates Glycine Iron Iron Radioisotopes Iron, Dietary Male Pentanes Perception Phytic Acid Rats Rats, Wistar Reference Standards Taste Time Factors Triticum Zinc Sulfate Triticum aestivum |
| spellingShingle |
Bioavailability Flour Fortification Human Iron Wheat Zinc ferrous gluconate glycine iron pentane phytic acid water zinc animal experiment article bioaccumulation controlled study diet supplementation flour food food spoilage human iron absorption nonhuman rat sensory evaluation standard wheat Animals Biological Availability Chromatography Female Ferric Compounds Flour Food, Fortified Gluconates Glycine Iron Iron Radioisotopes Iron, Dietary Male Pentanes Perception Phytic Acid Rats Rats, Wistar Reference Standards Taste Time Factors Triticum Zinc Sulfate Triticum aestivum Salgueiro, J. Lysionek, A. Ridolfi, A. Zubillaga, M. Barrado, A. Martinez-Sarrasague, M. Goldman, C. Boccio, J. Nutritional and technological behavior of stabilized iron-gluconate in wheat flour |
| topic_facet |
Bioavailability Flour Fortification Human Iron Wheat Zinc ferrous gluconate glycine iron pentane phytic acid water zinc animal experiment article bioaccumulation controlled study diet supplementation flour food food spoilage human iron absorption nonhuman rat sensory evaluation standard wheat Animals Biological Availability Chromatography Female Ferric Compounds Flour Food, Fortified Gluconates Glycine Iron Iron Radioisotopes Iron, Dietary Male Pentanes Perception Phytic Acid Rats Rats, Wistar Reference Standards Taste Time Factors Triticum Zinc Sulfate Triticum aestivum |
| description |
Food fortification has been shown to be an effective strategy to overcome iron malnutrition. When a new iron compound is developed for this purpose, it must be evaluated from a nutritional and technological point of view before adding it into foods. In this way, we have evaluated ferrous gluconate stabilized by glycine as a new iron source to be used in wheat flour fortification. We performed biological studies in rats as well as sensory perceptions by human subjects in wheat flour fortified with this iron source. The productions of pentane as a rancidity indicator as well as the change of the sensorial properties of the biscuits made with stabilized ferrous gluconate-fortified wheat flour were negligible. Iron absorption in water from this iron source was similar to the reference standard ferrous sulfate. Nevertheless, because of the phytic acid content, iron absorption from fortified wheat flour decrease 40% for both iron sources. The addition of zinc from different sources did not modify iron absorption from ferrous sulfate and stabilized ferrous gluconate in water and wheat flour. The iron absorption mechanism as well as the biodistribution studies demonstrate that the biological behavior of this iron source does not differ significantly from the reference standard. These results demonstrate that the iron source under study has adequate properties to be used in wheat flour fortification. Nevertheless, more research is needed before considering this iron source for its massive use in food fortification. © Copyright 2005 by Humana Press Inc. |
| format |
JOUR |
| author |
Salgueiro, J. Lysionek, A. Ridolfi, A. Zubillaga, M. Barrado, A. Martinez-Sarrasague, M. Goldman, C. Boccio, J. |
| author_facet |
Salgueiro, J. Lysionek, A. Ridolfi, A. Zubillaga, M. Barrado, A. Martinez-Sarrasague, M. Goldman, C. Boccio, J. |
| author_sort |
Salgueiro, J. |
| title |
Nutritional and technological behavior of stabilized iron-gluconate in wheat flour |
| title_short |
Nutritional and technological behavior of stabilized iron-gluconate in wheat flour |
| title_full |
Nutritional and technological behavior of stabilized iron-gluconate in wheat flour |
| title_fullStr |
Nutritional and technological behavior of stabilized iron-gluconate in wheat flour |
| title_full_unstemmed |
Nutritional and technological behavior of stabilized iron-gluconate in wheat flour |
| title_sort |
nutritional and technological behavior of stabilized iron-gluconate in wheat flour |
| url |
http://hdl.handle.net/20.500.12110/paper_01634984_v105_n1-3_p187_Salgueiro |
| work_keys_str_mv |
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