In Vitro Bioavailability of Iron and Sensory Qualities of Iron-Fortified Wheat Biscuits

2007 ◽  
Vol 28 (3) ◽  
pp. 299-306 ◽  
Author(s):  
Thara Govindaraj ◽  
Leelavathi KrishnaRau ◽  
Jamuna Prakash
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Ferrous Sulfate ◽  
Ethylenediaminetetraacetic Acid ◽  
Sensory Attributes ◽  
Iron Bioavailability ◽  
Deficiency Anemia ◽  
Maximum Increase ◽  
Sensory Qualities ◽  
Ionizable Iron

Background Because biscuits are a popular snack item and are consumed frequently by the younger population, fortification of biscuits with iron can be beneficial in preventing iron-deficiency anemia, which is widely prevalent in developing countries. Objective To determine the bioavailability of iron from biscuits fortified with either ferrous sulfate or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) equivalent to 8.8 mg of iron per 100 g of flour in combination with either citric and tartaric acids at 60, 80, or 100 mg/100 g levels. Methods The study involved analysis of physical characteristics, total and ionizable iron of biscuits, and sensory qualities. The ionizable iron value was used to calculate bioavailable iron. The biscuits were evaluated for sensory attributes by 30 panelists with the help of a scorecard specially developed for biscuits. Results The amount of bioavailable iron in biscuits increased over that in controls by about 27% after the addition of ferrous sulfate and 83.8% after the addition of NaFeEDTA. The addition of citric acid (80 mg/100 g) along with ferrous sulfate increased bioavailability by about 104% over that in controls. The maximum increase was seen on addition of tartaric acid (100 mg/100 g). The amount of bioavailable iron increased by 117% after the addition of NaFeEDTA with 80 mg/100 g of citric acid and by 338% after the addition of NaFeEDTA with 100 mg/100 g of tartaric acid. Sensory evaluation tests indicated that NaFeEDTA-fortified biscuits were more acceptable than ferrous sulfate–fortified biscuits and that biscuits fortified with NaFeEDTA along with tartaric acid were similar to control biscuits in all sensory attributes. Conclusions From both the subjective and the objective evaluation of biscuits, it can be concluded that the addition of NaFeEDTA along with either citric acid (80 mg/100 g) or tartaric acid (100 mg/100 g) results in improved iron bioavailability with an organoleptically acceptable product.

Formulation of Iron Fortified Masala Powders and Assessment of its Nutritional and Sensory Qualities

2016 ◽  
Vol 53 (3) ◽  
pp. 330 ◽  
Author(s):  
C. Mamatha ◽  
Jamuna Prakash
Keyword(s):  
Ferrous Sulfate ◽  
Sensory Quality ◽  
Iron Absorption ◽  
Sensory Attributes ◽  
Tamarindus Indica ◽  
Standard Methods ◽  
South Indian ◽  
Absorption Promoter ◽  
Sensory Qualities ◽  
And Control

Tamarind (Tamarindus indica), an acidulant spice, is a rich source of tartaric acid, an iron absorption promoter. Hence, in this context, the study aimed at formulating iron fortified tamarind based spice mixes used for South Indian dishes (Puliyogare, Rasam, Bisibele-bhat and Sambar) and analyze their nutritional and sensory quality. Masala powders were formulated using tamarind powder, pulses, salts and spices and fortified with either ferrous sulfate or ferrous fumarate to yield 2.0 mg iron/100g or ml of serving. Non-fortified products served as controls. Products were analyzed for nutrients, anti-nutrients and bio accessible iron using standard methods and evaluated for sensory attributes by 48-60 members. The range of constituents in dry tamarind and control masala powder per 100g respectively were as follows:- protein, 3.68 and 5.30-8.70%; fat, 0.36 and 3.26-6.80%; iron,18.27 and 6.2-11.5mg; calcium, 97.4 and 120.6-198.9mg; oxalates, 120.1 and 156.5- 366.2mg; phytates, 728.4 and 122.2- 176.7mg and tannins, 1240 and 204-233.2mg. Iron content in fortified products ranged from 28.3-47.2mg/100g respectively. More than 70% of iron was bioaccessible in iron fortified products, in comparison to 30-37% in control products. All the products were highly acceptable by panel members for all sensory attributes.

scholarly journals Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Jamal Ayour ◽  
Mohamed Benichou ◽  
Abderrahim Alahyane ◽  
Hasnaâ Harrak
Keyword(s):  
Citric Acid ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Reducing Sugars ◽  
Sensory Attributes ◽  
Fresh Weight ◽  
Ripening Stages ◽  
Sensory Qualities ◽  
Sensory Profiles

In association with a desirable balance of sugars and organic acids, volatile compounds contribute to the important sensory attributes of apricots. This study assessed the biochemical, aromatic, and sensory qualities of ten Moroccan apricot clones at two maturity stages (M1: commercial stage and M2: consumption stage). Sucrose (1.84–7.09 g/100 g of fresh weight (FW)) and citric acid (0.56–2.25 g/100 g FW) were the main sugar and organic acid in fresh apricots, respectively. The principal identified volatile compounds classes were aldehydes, alcohols, and acetates. The major apricot volatile compounds, hexanal (15.43–696.35 μg/kg FW), 2-hexenal (9.04–404.72 μg/kg FW), β-linalool (8.49–880.50 μg/kg FW), and 1-hexanol (3.35–86.00 μg/kg FW), were previously reported to be major contributors to apricot flavor. Multivariate analysis revealed a significant impact of the ripening stage on the perception of sensory quality related to biochemical parameters. At the commercial stage, apricots were more firm and acidic, characterized by herbaceous odor and high citric acid level, while at the consumption stage, fruits were sweeter, having high reducing sugars (glucose and fructose) contents, and characterized by floral, fruity, and apricot flavors. Among suggested cultivars as suitable for consumption as fruits, red clones (“Cg 2” and “Mans 15”) and orange clones (“Marouch 16,” “Ab 5,” “Rtil 4” and “Marouch 4”) showed very interesting sensory attributes, aroma, and sugar-acid balance, expressing a good overall quality of apricot fruits.

scholarly journals Lactoferrin Efficacy versus Ferrous Sulfate in Treatment of Children with Iron Deficiency Anemia

2021 ◽  
Vol 11 (01) ◽  
pp. e199-e204
Author(s):  
Osama Mahmoud El-Asheer ◽  
Ahmed Gaber Ahmed ◽  
Zainab AbdelAal Abdel Hafez ◽  
Marwa AbdelHafiz Dahpy ◽  
Amal AbdElSalam Soliman
Keyword(s):  
Side Effects ◽  
Iron Deficiency ◽  
Patient Compliance ◽  
Iron Deficiency Anemia ◽  
Ferrous Sulfate ◽  
Serum Iron ◽  
Deficiency Anemia ◽  
Serum Transferrin ◽  
Iron Binding ◽  
Clinical Benefits

AbstractLactoferrin (LF) is an iron-binding globular glycoprotein that is structurally and chemically similar to serum transferrin. Many studies have been done to evaluate the effect of oral LF administration on iron deficiency anemia (IDA) with controversial results. This study was designed to compare the efficacy of LF versus oral ferrous sulfate (OFS) therapy in the treatment of children with IDA. A significant increase in mean hemoglobin and serum iron concentrations was noted in the group that received oral bovine LF (11.06 ± 0.96 and 42.79 ± 6.14, respectively) versus the group that received OFS (10.24 ± 0.57 and 28.94 ± 5.05, respectively, with p < 0.001 for each) after 30 days of the treatment with fewer side effects (9.3 vs. 33.3% with p = 0.043). Oral bovine LF is a more effective and safer alternative in treating iron deficiency and IDA compared with OFS with clinical benefits of fewer side effects and better patient compliance.

scholarly journals Expression of a Truncated Yeast Ccc1 Vacuolar Transporter Increases the Accumulation of Endogenous Iron

Genes ◽  
2021 ◽  
Vol 12 (8) ◽  
pp. 1120
Author(s):  
Raquel Sorribes-Dauden ◽  
María Teresa Martínez-Pastor ◽  
Sergi Puig
Keyword(s):  
Iron Homeostasis ◽  
Sufficient Conditions ◽  
Constitutive Expression ◽  
Iron Bioavailability ◽  
Full Length ◽  
Yeast Cells ◽  
Deficiency Anemia ◽  
Functional Protein ◽  
Amino Terminal ◽  
In Cells

Iron is an essential micronutrient for all eukaryotic organisms because it participates as a redox cofactor in multiple metabolic processes. Iron bioavailability is highly restricted due to the low solubility of its oxidized form, frequently leading to iron deficiency anemia. The baker’s yeast Saccharomyces cerevisiae is used as a model organism for iron homeostasis studies, but also as a food supplement and fermentative microorganism in the food industry. Yeast cells use the vacuolar Ccc1 transporter to detoxify and store excess iron in the vacuoles. Here, we modulate CCC1 expression and properties to increase iron extraction from the environment. We show that constitutive expression of full-length CCC1 is toxic, whereas deletion of its cytosolic amino-terminal (Nt) domain (NtDCCC1) rescues this phenotype. Toxicity is exacerbated in cells lacking AFT1 transcription factor. Further characterization of NtDCcc1 protein suggests that it is a partially functional protein. Western blot analyses indicate that deletion of Ccc1 Nt domain does not significantly alter GFP-Ccc1 protein stability. A functional full-length GFP-Ccc1 protein localized to particular regions of the vacuolar membrane, whereas GFP-NtDCcc1 protein was evenly distributed throughout this endogenous membrane. Interestingly, expression of NtDCCC1 increased the accumulation of endogenous iron in cells cultivated under iron-sufficient conditions, a strategy that could be used to extract iron from media that are not rich in iron.

The Treatment of Iron-deficiency Anemia—Palatable but Ineffective Iron Medication

PEDIATRICS ◽  
1963 ◽  
Vol 31 (6) ◽  
pp. 1041-1044
Author(s):  
LOUIS K DIAMOND ◽  
J. LAWRENCE NAIMAN ◽  
DONALD M. ALLEN ◽  
FRANK A. OSKI,
Keyword(s):  
Iron Deficiency ◽  
Iron Deficiency Anemia ◽  
Ferrous Sulfate ◽  
Oral Iron ◽  
Gastrointestinal Absorption ◽  
Deficiency Anemia ◽  
Therapeutic Effects ◽  
Rapid Rise ◽  
Carbohydrate Complex ◽  
Therapeutic Results

Experience with a new oral iron-carbohydrate complex (Jefron) in the treatment of iron-deficiency anemia shows that the therapeutic results are inferior to those obtainable with ferrous sulfate. Many children showed no response after months of treatment with this drug and when subsequently placed on ferrous sulfate therapy showed a rapid rise in hemoglobin to normal levels. Preliminary studies suggest that poor gastrointestinal absorption may be a factor in the inadequate therapeutic effects.

scholarly journals Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1425
Author(s):  
Jonas Yde Junge ◽  
Anne Sjoerup Bertelsen ◽  
Line Ahm Mielby ◽  
Yan Zeng ◽  
Yuan-Xia Sun ◽  
...  
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Hierarchical Cluster ◽  
Taste Perception ◽  
Aqueous Samples ◽  
Chinese Consumers ◽  
Consumer Study ◽  
Agglomerative Hierarchical Cluster Analysis ◽  
Significant Difference ◽  
Sweetness Intensity

Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural consumer study was conducted in China (n = 120) and Denmark (n = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found between citric acid and tartaric acid in the suppression of sweetness intensity ratings of sucrose. Further, sucrose suppressed sourness intensity ratings of citric acid and tartaric acid similarly. Culture did not impact the suppression of sweetness intensity ratings of citric or tartaric acid, whereas it did influence sourness intensity ratings. While the Danish consumers showed similar suppression of sourness by both acids, the Chinese consumers were more susceptible towards the sourness suppression caused by sucrose in the tartaric acid-sucrose mixture compared to the citric acid-sucrose mixture. Agglomerative hierarchical cluster analysis revealed clusters of consumers with significant differences in sweetness intensity ratings and sourness intensity ratings. These results indicate that individual differences in taste perception might affect perception of sweet-sour taste interactions, at least in aqueous solutions.

Mobility of Chelated Radionuclides in Engineered Concrete Barriers

1992 ◽  
Vol 294 ◽  
Author(s):  
Craig A. Dicke ◽  
Robert W. Smith
Keyword(s):  
Citric Acid ◽  
Chelating Agents ◽  
Ethylenediaminetetraacetic Acid ◽  
Cobalt Complexes ◽  
Alkaline Ph ◽  
Pore Fluids ◽  
Concrete Barriers ◽  
Equilibrium Speciation ◽  
Low Level Radioactive Waste

ABSTRACTConcrete is a major component in many low-level radioactive waste (LLW) disposal facilities. The use of concrete is widespread because of its physical and structural properties and because it provides geochemical control on metal and radionuclide releases. Organic compounds are often disposed with radionuclides in LLW disposal facilities. Interactions between radionuclides and chelating agents must be evaluated to estimate mobility of radionuclides in concrete vaults. This paper quantifies the effects of two common organic components [citric acid and ethylenediaminetetraacetic acid (EDTA)] on radionuclide mobility in concrete barriers by using equilibrium geochemical calculations.Equilibrium speciation calculations indicate that some radionuclides are chelated in groundwater (pH 7) but are destabilized in the highly alkaline (pH 13) concrete pore fluids. Radionuclides complexed by EDTA and citrate are replaced by calcium in the concrete pore fluids. In addition, the citrate nuclide complex reacts to form uncomplexed citrate in concrete pore fluids. The chemical performance of concrete LLW disposal facilities should not be compromised by small amounts of chelating agents disposed with some radionuclides. However, EDTA may form significant nickel and cobalt complexes above the pH important in the long-term service life of concrete barriers.

scholarly journals The effect of Giving Vitamin C on the Iron (Fe) Absorption of Anemic Mice (Mus musculus) by Sodium Nitrite Induction

2021 ◽  
Vol 2 (2) ◽  
pp. 79-86
Author(s):  
Siti Zamilatul Azkiyah ◽  
Delvi Noer Kholida Rahmaniyah ◽  
Istiana Istiana ◽  
Ismatun Wafiyah
Keyword(s):  
Vitamin C ◽  
Sodium Nitrite ◽  
Mus Musculus ◽  
Ferrous Sulfate ◽  
Iron Absorption ◽  
Hemoglobin Level ◽  
Deficiency Anemia ◽  
Duncan Multiple Range Test ◽  
Group I ◽  
Range Test

Vitamin C is one component that can increase iron absorption in patients with iron deficiency anemia. This study aims to determine the effect of vitamin C supplementation on iron absorption as measured by hemoglobin levels in anemic mice. This type of research is an experimental laboratory design. Experimental animals (Mus. Musculus) male mice were made anemia induced with sodium nitrite and then divided into three treatment groups. Group I, was given distilled water, Group II, was given ferrous sulfate, Group III, was given ascorbic acid + ferrous sulfate at a dose of 4.5 mg. The treatment was given for 14 days after experiencing anemia. Data analysis was used ANOVA test. If it has an effect, it continued with the Duncan Multiple Range Test (DMRT). Changes in the average hemoglobin level of mice ranged from 12-15 grams/dL after 14 days of treatment, which means that the hemoglobin level returned to normal. Thus, the administration of vitamin C can increase iron levels in mice (Mus musculus) Anemia by induction of sodium nitrite. ABSTRAK   Vitamin C merupakan salah satu komponen yang dapat menengkatkan absorpsi besi pada penderita anemia defisiensi besi. Penelitian ini bertujuan untuk mengetahui efek pemberian suplementasi vitamin C terhadap absorpsi besi yang diukur dari kadar hemoglobin hewan coba mencit anemia. Jenis penelitian berupa  desain laboratory eksperimental. Hewan coba mencit (Mus. Musculus) jantan dibuat anemia dengan diinduksi dengan natrium nitrit kemudian dibagi menjadi tiga kelompok perlakuan. Kelompok I diberi akuades, Kelompok II diberi ferro sulfat, Kelompok III diberi asam askorbat + fero sulfat dengan dosis 4,5 mg. Perlakuan diberikan selama 14 hari setelah mengalami anemia. Analisis data menggunakan ANOVA. Bila memiliki pengaruh maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Perubahan kadar hemoglobin rata-rata mencit berkisar 12-15 gram/dL setelah perlakuan selama 14 hari yang artinya kadar hemoglobin kembali ke keadaaan normal. Dengan demikian, pemberian vitamin C dapat meningkatkan kadar zat besi pada mencit (Mus musculus) Anemia dengan induksi natrium nitrit.

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