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.

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.

Effect of pre-milling processing techniques on pearl millet grains with special reference to in-vitro iron availability

2016 ◽  
Vol 35 (1) ◽  
Author(s):  
Dashrath Bhati ◽  
Vibha Bhatnagar ◽  
Vibha Acharya
Keyword(s):  
Heat Treatment ◽  
Pearl Millet ◽  
Iron Content ◽  
Acid Treatment ◽  
Total Iron ◽  
Iron Availability ◽  
Total Iron Content ◽  
Dry Heat ◽  
Dry Heat Treatment

Pre-milling processing has an effect on both nutritional composition and its -<italic>in-vitro</italic> availability. In the present study an attempt was made to find out the effect of different pre-milling processing on the <italic>in-vitro</italic> iron availability. Pearl millet grains were subjected to processing technique <italic>viz.</italic> acid treatment (2 hours, 12 hours, 18 hours and 24 hours), dry heat treatment (30 minutes, 60 minutes, 90 minutes and 120 minutes), blanching treatment (30 seconds, 60 seconds and 90 seconds), and malting treatment to find out the <italic>in-vitro</italic> iron availability. Iron content in raw pearl millet was 11.93 mg/ 100gm. After treatment the total iron content was reduced in all the treatments. The <italic>in vitro</italic> iron availability was found to be higher in all the treatments as compared to raw pearl millet. <italic>In vitro</italic> iron content was noted maximum after dry heat treatment for 120 minutes (i.e. 3.58 mg/100gm) and minimum for 24 hour acid treatment (i.e. 2.39 mg/100gm). Hence the present study indicates that the pre-milling processing may reduce the total iron content but it increases the <italic>in vitro</italic> iron availability.

Iron Chemical Analysis of Spodosols to Date Last Pleistocene-Holocene. The Example of the Italian Central Alps.

2020 ◽  
Author(s):  
Alessandro Longhi ◽  
Mauro Guglielmin
Keyword(s):  
Iron Content ◽  
Soil Formation ◽  
Total Iron ◽  
Physical Analysis ◽  
Distribution Analysis ◽  
Central Alps ◽  
Total Iron Content ◽  
The Difference ◽  
Iron Fraction ◽  
Extractable Iron

&lt;p&gt;The deglaciation of the Italian Central Alps is still discussed and not well known, especially when we consider the Late Pleistocene-Early Holocene. This study will use different fraction of the iron content of paleo-spodosols to date the time of the deglaciation of three areas in the Central Italian Alps (Gavia, Stelvio and Val Viola). Relying on a first soil distribution analysis and on geomorphological evidences, we opened and described 24 soil pits and from each A and B horizon we collected at least 1 kg of sample to do some basic soil physical analysis: granulometry, water content, pH and loss on ignition. The oxalate extractable iron fraction and the dithionite extractable iron fraction have been determined with standard lab procedures, the total iron content has been determined using a SEM/EDX analysis. We calculated the Iron Crystallinity Ratio, defined as the difference between the dithionite extractable iron fraction and the oxalate extractable iron fraction, normalized on the total iron content. The Iron Crystallinity Ratio gives us a relative age of the soil formation: using data from radiocarbon dating and from cosmogenic dating, we calibrated the Iron Crystallinity Ratio with absolute ages. With the obtained functions, which showed a good fitting, we calculated ages between 15809 years and 5490 years in the Gavia area, between 11760 years and 7237 years in the Stelvio area and between 14668 years and 7096 years in the Val Viola area.&lt;/p&gt;

scholarly journals In vitro method for predicting the bioavailability of iron from Bathua (Chenopodium album) and Fenugreek (Trigonella foenum graecum) leaves in Indian cookies

2014 ◽  
Vol 6 (2) ◽  
pp. 701-706
Author(s):  
R. Prasad ◽  
A. Gupta ◽  
R. Parihar ◽  
K. Gangwar
Keyword(s):  
Iron Content ◽  
Chenopodium Album ◽  
Nutritional Composition ◽  
Total Iron ◽  
Total Iron Content ◽  
Overall Acceptability ◽  
Trigonella Foenum Graecum ◽  
Prepared Food ◽  
Ionizable Iron

This study was considered to determine the nutritional composition and in vitro bioavailability of iron of the prepared food products. The in vitro bioavailability of iron was determined in fresh and dehydrated bathua (Chenopodium album) and methi (Trigonella foenum graecum) leaves (in the ratio of 1:1) and their based product i.e. Indian cookies (paratha and laddoo) by using thiocynate method at pH 1.35 and 7.5, using pepsin. At pH 1.35 the soluble iron and ionizable iron were higher than pH 7.5. when pH was increased from 1.35-7.5 there was decreasing trend soluble as well as ionizable iron contents. There was highly significant (F< 0.05) difference between the control and treatments of products indicating that the addition of 20% of fresh and dehydrated leaves of bathua and methi improved the overall acceptability of products. The total iron content was found 11.69mg/100g in paratha incorporated with fresh GLVs whereas in vitro bioavailability of iron was found 2.16mg/100g in paratha. The total iron content was found 15.16mg/100g in laddoo incorporated with dehydrated GLVs whereas in vitro bioavailability of iron was found 2.78mg/100g in laddoo.

The iron content of sea water

1957 ◽  
Vol 36 (3) ◽  
pp. 509-517 ◽  
Author(s):  
F. A. J. Armstrong
Keyword(s):  
Hydrochloric Acid ◽  
Water Samples ◽  
Iron Content ◽  
Sea Water ◽  
Hydroxylamine Hydrochloride ◽  
Total Iron ◽  
Bay Of Biscay ◽  
English Channel ◽  
And Storage

A method, suitable for routine use, of determining total iron in sea water is described. The water is acidified to about o·13N with hydrochloric acid and is heated for 5 h in an autoclave at 140°C. Iron is determined absorptiometrically with 1:1 phenanthroline after reduction with hydroxylamine hydrochloride.Tests of the method, collection and storage of samples and the variability of results are described.Iron contents of water samples from the English Channel and the Bay of Biscay are reported.

Effect of the endophytic plant growth promoting Enterobacter ludwigii EB4B on tomato growth

2020 ◽  
Vol 13 (2) ◽  
pp. 54-65 ◽  
Author(s):  
M.E.A. Bendaha ◽  
H.A. Belaouni
Keyword(s):  
Root Length ◽  
Biocontrol Agent ◽  
Growth Promotion ◽  
Dry Weight ◽  
Antagonistic Activity ◽  
Rrna Gene ◽  
Plant Growth Promoting ◽  
Enterobacter Ludwigii ◽  
Tomato Growth

SummaryThis study aims to develop a biocontrol agent against Fusarium oxysporum f.sp. radicis-lycopersici (FORL) in tomato. For this, a set of 23 bacterial endophytic isolates has been screened for their ability to inhibit in vitro the growth of FORL using the dual plate assay. Three isolates with the most sound antagonistic activity to FORL have been qualitatively screened for siderophore production, phosphates solubilization and indolic acetic acid (IAA) synthesis as growth promotion traits. Antagonistic values of the three candidates against FORL were respectively: 51.51 % (EB4B), 51.18 % (EB22K) and 41.40 % (EB2A). Based on 16S rRNA gene sequence analysis, the isolates EB4B and EB22K were closely related to Enterobacter ludwigii EN-119, while the strain EB2A has been assigned to Leclercia adecarboxylata NBRC 102595. The promotion of tomato growth has been assessed in vitro using the strains EB2A, EB4B and EB22K in presence of the phytopathogen FORL. The treatments with the selected isolates increased significantly the root length and dry weight. Best results were observed in isolate EB4B in terms of growth promotion in the absence of FORL, improving 326.60 % of the root length and 142.70 % of plant dry weight if compared with untreated controls. In the presence of FORL, the strain EB4B improved both root length (180.81 %) and plant dry weight (202.15 %). These results encourage further characterization of the observed beneficial effect of Enterobacter sp. EB4B for a possible use as biofertilizer and biocontrol agent against FORL.

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