Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments

dc.contributor.author	Argyri, K	en
dc.contributor.author	Birba, A	en
dc.contributor.author	Miller, DD	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Kapsokefalou, M	en
dc.date.accessioned	2014-06-06T06:49:40Z
dc.date.available	2014-06-06T06:49:40Z
dc.date.issued	2009	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2008.07.089	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4715
dc.subject	Dialyzability	en
dc.subject	In vitro digestion	en
dc.subject	Iron bioavailability	en
dc.subject.other	ascorbic acid	en
dc.subject.other	iron	en
dc.subject.other	phytate	en
dc.subject.other	water	en
dc.subject.other	article	en
dc.subject.other	bioavailability	en
dc.subject.other	bread	en
dc.subject.other	chemical analysis	en
dc.subject.other	chemical composition	en
dc.subject.other	corn	en
dc.subject.other	digestion	en
dc.subject.other	food composition	en
dc.subject.other	in vitro study	en
dc.subject.other	meal	en
dc.subject.other	meat	en
dc.subject.other	milk	en
dc.subject.other	prediction	en
dc.subject.other	Zea mays	en
dc.title	Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2008.07.089	en
heal.publicationDate	2009	en
heal.abstract	In vitro methods have been developed for the prediction of iron bioavailability from foods and supplements. The dialyzability method measures dialyzable iron, released during a simulated gastrointestinal digestion, as an index of iron bioavailability. A new setup, that involves six-well plates and a ring insert that holds the dialysis membrane, is proposed for the application of the dialyzability method with the objective to increase efficiency and to allow testing small-volume samples. A series of solutions (water, ascorbic acid, and phytate), liquid foods (fresh milk and condensed milk), and solid foods (bread + meat meal, corn flakes), were tested in the presence or absence of added iron and digested with the new setup and the setup previously described for the dialyzability method. In both cases, percent dialyzable iron in each treatment remained similar (P > 0.05). These results suggest that the new setup can be employed in future applications with similar food matrices of the dialyzability method. © 2008 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	2	en
dc.identifier.volume	113	en
dc.identifier.doi	10.1016/j.foodchem.2008.07.089	en
dc.identifier.spage	602	en
dc.identifier.epage	607	en