Oxidative activity and dialyzability of some iron compounds under conditions of a simulated gastrointestinal digestion in the presence of phytate

dc.contributor.author	Kapsokefalou, M	en
dc.contributor.author	Kakouris, V	en
dc.contributor.author	Makris, K	en
dc.contributor.author	Galiotou-Panayotou, M	en
dc.contributor.author	Komaitis, M	en
dc.date.accessioned	2014-06-06T06:46:49Z
dc.date.available	2014-06-06T06:46:49Z
dc.date.issued	2006	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2005.12.037	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3220
dc.subject	Fortification	en
dc.subject	Iron dialyzability	en
dc.subject	Oxidative activity	en
dc.subject	Phytase	en
dc.subject	Phytate	en
dc.subject.other	ferric chloride	en
dc.subject.other	ferrous bis glycinate	en
dc.subject.other	ferrous gluconate	en
dc.subject.other	ferrous lactate	en
dc.subject.other	iron derivative	en
dc.subject.other	linoleic acid	en
dc.subject.other	liposome	en
dc.subject.other	phytase	en
dc.subject.other	phytate	en
dc.subject.other	unclassified drug	en
dc.subject.other	water	en
dc.subject.other	article	en
dc.subject.other	correlation analysis	en
dc.subject.other	digestion	en
dc.subject.other	gastrointestinal tract	en
dc.subject.other	oxidation	en
dc.title	Oxidative activity and dialyzability of some iron compounds under conditions of a simulated gastrointestinal digestion in the presence of phytate	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2005.12.037	en
heal.publicationDate	2006	en
heal.abstract	The oxidative activity of some iron compounds was compared under conditions of gastrointestinal digestion and correlated with iron solubility and dialyzability. Ferric chloride, NaFeEDTA, ferrous bis-glycinate, ferrous gluconate, or ferrous lactate, were mixed with water or a phytate solution or a phytate solution treated with phytase and digested in vitro. The dialyzable and the non-dialyzable fractions of the digests were analyzed for oxidative activity on linoleic acid liposomes and iron solubility and dialyzability. In all dialyzable and non-dialyzable fractions, oxidative activity was variable in water (P < 0.05), lower and similar for all iron compounds in phytate (P < 0.05), higher and variable in phytate solutions treated with phytase (P < 0.05). In most digests, ferric chloride was least active, followed by ferrous lactate, NaFeEDTA and ferrous bis-glycinate. There was no correlation between oxidative activity and iron dialyzability or solubility. These results point to variable oxidative properties that iron compounds may potentially exhibit in the lumen. © 2006 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	1	en
dc.identifier.volume	101	en
dc.identifier.doi	10.1016/j.foodchem.2005.12.037	en
dc.identifier.spage	419	en
dc.identifier.epage	427	en