Interlaboratory Trial on the Determination of the In Vitro Iron Dialysability from Food

Luten, J. B.; Crews, Helen M.; Flynn, Albert; Dael, Peter Van; Kastenmayer, Peter; Hurrell, Richard F.; Deelstra, H.; Shen, Lihua; Fairweather-Tait, S. J.; Hickson, Kirsty; Farré, R.; Schlemmer, Ulrich; Frøhlich, Wenche

doi:10.1002/(sici)1097-0010(199612)72:4<415::aid-jsfa675>3.0.co;2-x

Cited by 206 publications

(139 citation statements)

References 3 publications

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“…Analysis of in vitro dialyzability of Fe and Ca In vitro dialyzability of iron and calcium from GLV was determined by simulated gastrointestinal digestion using pepsin for the gastric stage followed by pancreatin and bile salts for the intestinal stage (Luten et al 1996). The proportion of mineral that diffused through a semipermeable membrane was used to measure mineral dialyzability.…”

Section: Methodsmentioning

confidence: 99%

Retention of nutrients in green leafy vegetables on dehydration

et al. 2011

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The objective of the study was to investigate the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum. The green leafy vegetables (GLV) were steam blanched for 5 min after pretreatment and dried in an oven at 60°C for 10-12 h. The fresh and dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients and dialyzable minerals. Dehydration seems to have little effect on the proximate, mineral and antinutrient content of the GLV. Among the vitamins, retention of ascorbic acid was 1-14%, thiamine 22-71%, total carotene 49-73% and β-carotene 20-69% respectively, of their initial content. Dialyzable iron and calcium in the fresh vegetables ranged between 0.21-3.5 mg and 15.36-81.33 mg/100 g respectively, which reduced to 0.05-0.53 mg and 6.94-58.15 mg/ 100 g on dehydration. Dehydration seems to be the simplest convenient technology for preserving these sources of micronutrients, especially when they are abundantly available. Irrespective of the losses of vitamins that take place during dehydration, dehydrated GLV are a concentrated natural source of micronutrients and they can be used in product formulations. Value addition of traditional products with dehydrated GLV can be advocated as a feasible foodbased approach to combat micronutrient malnutrition.

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Section: Methodsmentioning

confidence: 99%

Retention of nutrients in green leafy vegetables on dehydration

et al. 2011

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“…Bioaccessibility of selenium was determined by the in vitro method of Luten et al (1996) with suitable modifications. Known amount of samples were subjected to simulated gastric digestion for 2 h in shaking water bath at 110 rpm (Julabo -SW22) by incubation with pepsin (16 g in 100 ml of 0.1 M HCl) at pH 2, at 37°C.…”

Section: Determination Of Bioaccessibility Of Seleniummentioning

confidence: 99%

Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals

Khanam

Platel

2015

J Food Sci Technol

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Selenium, an ultra trace element with several health beneficial attributes, should be mainly derived from dietary sources. Since food processing is likely to alter the bioavailability of micronutrients, the influence of such processing such as germination and fermentation on selenium content and bioaccessibility, information on which is lacking, was examined in this study. Bioaccessibility of selenium from four cereal-based composite meals was also studied. Chickpea, green gram and finger millet were employed to study the effect of germination, and for effect of fermentation, batters used in preparation dosa, idli and dhokla were used. Soaking the grains in water as a part of germination and fermentation brought about a decrease in selenium content, while its bioaccessibility was not affected. The information on the loss of selenium during soaking and heat processing of the germinated grains is novel. Fermentation resulted in a further decrease in selenium content, the percent decrease ranging from 26 to 47 in the batters. Similar decreases were seen in the bioaccessible selenium content as a result of soaking and fermentation. Cooking of the fermented batters, however, significantly enhanced the bioaccessibility of selenium from dosa and dhokla by 44 and 71 %, respectively. Selenium content of the four meals ranged from 150 to 228.8 ng/g. Bioaccessible selenium was highest in the finger millet-based meal (32.8 ng/g), followed by sorghum, wheat and rice-based meals. The present investigation thus provides vital and novel information on selenium content and bioaccessibility from foods subjected to processing as is commonly practiced in Indian households.

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“…Bioaccessibility of zinc and iron in various food grain samples was determined by an in vitro method described by Luten et al (1996) involving simulated gastrointestinal digestion with suitable modifications. The samples were finely ground in a stainless steel wearing blender and then subjected to gastric digestion by incubation with pepsin (pH 2.0) at 371C for 2 h. Titratable acidity was measured in an aliquot of the gastric digest by adjusting the pH to 7.5 with 0.2 M sodium hydroxide in the presence of pancreatin-bile extract mixture (1 l 0.1 M sodium bicarbonate containing 4 g pancreatin þ 25 g bile extract).…”

Section: Bioaccessibility Of Zinc and Ironmentioning

confidence: 99%

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

2006

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Objective and design: Food grains such as green gram, chickpea and finger millet are often subjected to traditional processing involving germination and fermentation. This study was designed to assess the effect of germination of these grains on the bioaccessibility of zinc and iron. The effect of fermentation of a cereal-pulse combination as encountered in the preparation of breakfast dishes -idli, dosa and dhokla -on the same was also evaluated. Bioaccessibility measurement was made employing an in vitro simulated digestion method. Result: Zinc bioaccessibility was significantly decreased by germination (48 h) of finger millet (38%) and green gram (44%), while iron bioaccessibility was increased by 62% (green gram), 39% (chickpea) and 20% (finger millet), concomitant with a reduction in tannin content. A fermented batter of rice þ black gram À 2:1 (idli) and 3:1 (dosa) -had higher bioaccessibility values for zinc (71 and 50%, respectively), while iron bioaccessibility values were increased in these cases of fermentation to an even greater extent, namely 277 and 127%, respectively. Zinc and iron bioaccessibility was not improved by fermentation of the combination of chickpea, green gram, black gram and rice (1:1:0.5:0.5; dhokla). A fermentation of cereal-legume combinations of idli and dosa batter significantly reduced both phytate and tannin, while in the case of dhokla batter there was a continued significant presence of phytate associated with additional legumes -chickpea and green gram. Conclusion: Germination of food grains improved the bioaccessibility of iron but not that of zinc. Fermentation of a batter of cereal-pulse combination in the preparation of idli and dosa enhanced the bioaccessibility of both zinc and iron, but not that of the combination used for the preparation of dhokla.

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Interlaboratory Trial on the Determination of the In Vitro Iron Dialysability from Food

Cited by 206 publications

References 3 publications

Retention of nutrients in green leafy vegetables on dehydration

Retention of nutrients in green leafy vegetables on dehydration

Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

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