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	2014-06-06T06:48:03Z
dc.date.available	2014-06-06T06:48:03Z
dc.date.issued	2007	en
dc.identifier.issn	0308-8146	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3931
dc.subject	iron dialyzability	en
dc.subject	fortification	en
dc.subject	oxidative activity	en
dc.subject	phytate	en
dc.subject	phytase	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	LIPID-PEROXIDATION	en
dc.subject.other	PHYTIC ACID	en
dc.subject.other	IN-VITRO	en
dc.subject.other	ANTIOXIDANT ACTIVITY	en
dc.subject.other	INOSITOL PHOSPHATES	en
dc.subject.other	AQUEOUS INFUSIONS	en
dc.subject.other	ASCORBIC-ACID	en
dc.subject.other	BIOAVAILABILITY	en
dc.subject.other	INVITRO	en
dc.subject.other	FOODS	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.language	English	en
heal.publicationDate	2007	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. (c) 2006 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	FOOD CHEMISTRY	en
dc.identifier.issue	1	en
dc.identifier.volume	101	en
dc.identifier.isi	ISI:000242139900059	en
dc.identifier.spage	419	en
dc.identifier.epage	427	en