Total Iron and Heme Iron Content and their Distribution in Beef Meat and Viscera

2009 ◽  
Vol 132 (1-3) ◽  
pp. 103-111 ◽  
Author(s):  
Carolina Valenzuela ◽  
Daniel López de Romaña ◽  
Manuel Olivares ◽  
María Sol Morales ◽  
Fernando Pizarro
Keyword(s):  
Iron Content ◽  
Heme Iron ◽  
Total Iron ◽  
Beef Meat

scholarly journals Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
Azin Pourkhalili ◽  
Maryam Mirlohi ◽  
Ebrahim Rahimi
Keyword(s):  
Iron Content ◽  
Experimental Methods ◽  
Proximate Analysis ◽  
Heme Iron ◽  
Nonheme Iron ◽  
Total Iron ◽  
Cooking Methods ◽  
Lamb Meat ◽  
The Difference

Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iron were assessed analytically and statistically. Samples were selected from lambs' loin. Standard methods (AOAC) were used for proximate analysis. For measuring heme iron, the results of four experimental methods were compared regarding their compliance to Ferrozine method which was used for the determination of nonheme iron. Among three cooking methods, the lowest total iron and heme iron were found in boiling method. The heme iron proportions to the total iron in raw, boiled lamb meat and grilled, were counted as 65.70%, 67.75%, and 76.01%, receptively. Measuring the heme iron, the comparison of the methods in use showed that the method in which heme extraction solution was composed of 90% acetone, 18% water, and 2% hydrochloric acid was more appropriate and more correlated with the heme iron content calculated by the difference between total iron and nonheme iron.

THE IMPACT OF WIND CONDITIONS ON THE LEVELS OF TOTAL IRON CONTENT IN THE SEA OF AZOV

2017 ◽  
Author(s):  
Yuri Fedorov ◽  
Yuri Fedorov ◽  
Irina Dotsenko ◽  
Irina Dotsenko ◽  
Leonid Dmitrik ◽  
...  
Keyword(s):  
Bottom Sediments ◽  
Iron Content ◽  
Iron Concentration ◽  
Total Iron ◽  
Sea Of Azov ◽  
Open Area ◽  
The Sea Of Azov ◽  
Dissolved Iron ◽  
The Impact ◽  
Taganrog Bay

The distribution and behavior of certain of trace elements in sea water is greatly affected by both physical, chemical and hydrometeorological conditions that are showed in the scientific works of prof. Yu.A. Fedorov with coauthors (1999-2015). Due to the shallow waters last factor is one of the dominant, during the different wind situation changes significantly the dynamics of water masses and interaction in the system “water – suspended matter – bottom sediments”.Therefore, the study of the behavior of the total iron in the water of the sea at different wind situation is relevant. The content of dissolved iron forms migration in The Sea of Azov water (open area) varies from 0.017 to 0.21 mg /dm3 (mean 0.053 mg /dm3) and in Taganrog Bay from 0.035 to 0.58 mg /dm3 (mean 0.11 mg /dm3) and it is not depending on weather conditions.The reduction in the overall iron concentration in the direction of the Taganrog Bay → The Sea of Azov (open area) is observed on average more than twice. The dissolved iron content exceeding TLV levels and their frequency of occurrence in the estuary, respectively, were higher compared with The Sea of Azov (open area).There is an increase in the overall iron concentration in the water of the Azov Sea on average 1.5 times during the storm conditions, due to the destruction of the structure of the upper layer and resuspension of bottom sediments, intensifying the transition of iron compounds in the solution.

Effect of Domestic Processing and Cooking Methods on Total, HCl Extractable Iron and in vitro availability of Iron in Spinach and Amaranth Leaves

2002 ◽  
Vol 16 (2) ◽  
pp. 113-120 ◽  
Author(s):  
S.K. Yadav ◽  
S. Sehgal
Keyword(s):  
Iron Content ◽  
Dry Weight ◽  
Total Iron ◽  
Cooking Methods ◽  
In Vitro Availability ◽  
Domestic Processing ◽  
Polyethylene Bags ◽  
And Storage ◽  
Extractable Iron

Spinach ( Spinacia oleracia) and amaranth ( Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 hours in a refrigerator at 5°C and 30°C in polyethylene bags. The fresh leaves were also dried (oven and sun), blanched (5, 10 and 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analysed for total iron, its availability and antinutrient content. The iron content of these leaves varied from 26.54 to 34.14 mg/l00g, dry weight and its HCl-extractability and in vitro availability were 62.11–67.18% and 3.03–3.97% of total respectively. Drying and storage had no significant effect on total iron content, Hel-extractability and availability ( in vitro), while blanching and cooking resulted in significant improvement of iron availability, and a significant reduction in oxalic acid content, while only blanching significantly reduced phytic acid and polyphenol contents. Thus cooking and blanching are good ways to improve HCl-extractability and in vitro availability of iron.

Clay mineralogy of parent materials derived from uppermost Cretaceous and Tertiary sedimentary rocks in southern Saskatchewan

1993 ◽  
Vol 73 (4) ◽  
pp. 447-457 ◽  
Author(s):  
W. E. Dubbin ◽  
A. R. Mermut ◽  
H. P. W. Rostad
Keyword(s):  
Organic Carbon ◽  
Iron Content ◽  
Sedimentary Rocks ◽  
Clay Mineralogy ◽  
Total Iron ◽  
Total Iron Content ◽  
Parent Materials ◽  
Surface Areas ◽  
General Chemical ◽  
Detailed Chemical

Soils developed from parent materials derived from uppermost Cretaceous and Tertiary sedimentary rocks have been delineated from those which do not contain any of these younger sediments. The present study was initiated to determine the validity of this delineation. Parent materials from six locations in southwestern Saskatchewan were collected to determine their general chemical and physical properties. Clay fractions from each of these six parent materials were then subjected to detailed chemical and mineralogical analyses. The two parent materials containing the greatest amount of post-Bearpaw bedrock sediments (Jones Creek, Scotsguard) were characterized by substantially more organic carbon and less CaCO3. The presence of coal and the absence of carbonates in local bedrocks were considered to be the source of these deviations. In general, fine clays were comprised of 64–69% smectite, 14–21% illite and 10–13% kaolinite and coarse clay contained 32–39% smectite, 25–34% illite and 11–14% kaolinite. An exception was found in two fine clays which had less smectite but 3–6% vermiculite. Total iron content of the fine clays ranged from 7.16 to 8.11% expressed as Fe2O3. However, only a small fraction of this iron was extractable using the CDB technique. There were no substantial differences in surface areas or CECs of the clay fractions. Despite minor differences in the chemistry and mineralogy of these six parent materials, a separation of the soil associations does not appear to be warranted. Key words: Parent materials, uppermost Cretaceous, Tertiary, bedrock, clay mineralogy

scholarly journals Total and Nonheme Dietary Iron Intake Is Associated with Metabolic Syndrome and Its Components in Chinese Men and Women

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1663 ◽  
Author(s):  
Zhenni Zhu ◽  
Fan Wu ◽  
Ye Lu ◽  
Chunfeng Wu ◽  
Zhengyuan Wang ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Serum Ferritin ◽  
Smoking Status ◽  
Heme Iron ◽  
Nonheme Iron ◽  
Total Iron ◽  
Positive Trend ◽  
Dietary Iron ◽  
Iron Intake ◽  
Men And Women

The causal relationship between serum ferritin and metabolic syndrome (MetS) remains inconclusive. Dietary iron intake increases serum ferritin. The objective of this study was to evaluate associations of total, heme, and nonheme dietary iron intake with MetS and its components in men and women in metropolitan China. Data from 3099 participants in the Shanghai Diet and Health Survey (SDHS) obtained during 2012–2013 were included in this analysis. Dietary intake was assessed by 24-h diet records from 3 consecutive days. Multivariate generalized linear mixed models were used to evaluate the associations of dietary iron intake with MetS and its components. After adjustment for potential confounders as age, sex, income, physical exercise, smoking status, alcohol use, and energy intake, a positive trend was observed across quartiles of total iron intake and risk of MetS (p for trend = 0.022). Compared with the lowest quartile of total iron intake (<12.72 mg/day), the highest quartile (≥21.88 mg/day) had an odds ratio (95% confidence interval), OR (95% CI), of 1.59 (1.15,2.20). In addition, the highest quartile of nonheme iron intake (≥20.10 mg/day) had a 1.44-fold higher risk of MetS compared with the lowest quartile (<11.62 mg/day), and higher risks of MetS components were associated with the third quartiles of total and nonheme iron intake. There was no association between heme iron intake and risk of MetS (p for trend = 0.895). Associations for total and nonheme iron intake with MetS risk were found in men but not in women. Total and nonheme dietary iron intake was found to be positively associated with MetS and its components in the adult population in metropolitan China. This research also revealed a gender difference in the association between dietary iron intake and MetS.

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