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.

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.

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

Iron Bio-accessibility and Nutritional Attributes of Selected Disease Specific Commercial Formulations

2017 ◽  
Vol 2 (2) ◽  
pp. 206 ◽  
Author(s):  
Asna Urooj ◽  
Seema Siddiqi ◽  
Lakshmi S.
Keyword(s):  
Equilibrium Dialysis ◽  
Health Benefit ◽  
Nutritional Composition ◽  
Composition Analysis ◽  
Micronutrient Deficiencies ◽  
Total Iron Content ◽  
Composition Data ◽  
Simulated Digestion ◽  
Disease Specific

<p>Iron deficiency is the most common form of malnutrition in the world, affecting more than 2 billion people globally. Food labeling is an important tool that provides information on the nutritional composition data to consumers. However, the information on bio accessibility values is limited; therefore, the aim of the present study is to promote the nutritional labeling by the inclusion of bio accessibility values of micronutrients of importance along with nutritional composition data. Commercial supplements commonly used for disease specific conditions were selected &amp; their iron bio accessibility was determined by equilibrium dialysis involving an in vitro simulated digestion procedure.  The formulations were also subjected to nutritional composition analysis &amp; functional properties by standard AOAC methods. The total iron content of the supplements ranged between 8.66±0.5mg/100g to 21.72±1.44 mg/100g whereas the bio accessibility of micronutrient iron ranged between 0.05±0.01 mg/100g to 0.32±0.20mg/100g. The % iron bio accessibility was also determined &amp; ranged between 0.23-2.52%. Thus inclusion of bio accessibility values of vital micronutrients along with usual nutritional composition data employs as an effective tool to combat various micronutrient deficiencies. Therefore, application of supplements with higher bioavailability may result in usage of lower doses of iron with fewer side effects, thus improving treatment efficacy. This novel information has the potential application in nutritional labeling to improve the bioavailability of trace minerals and hence contributes to the human health benefit.</p>

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