Optimization of heme iron analysis in raw and cooked red meat

Lombardi‐Boccia, Ginevra; Martínez-Domínguez, Beatríz; Aguzzi, Altero; Rincon‐Leon, F.

doi:10.1016/s0308-8146(02)00211-x

Cited by 40 publications

(21 citation statements)

References 15 publications

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“…Another relevant explanation for the nondetection of the heme in the cooked samples is the fact that in the cooking process, depending on the heating temperature 43 and the meat exposure time, there is the oxidative cleavage of the porphyrin ring the enables the release of iron from the heme complex, increasing thus the quantity of nonheme and Fe 2+ , as observed in Table 4, in accordance with other published works; 37,48 and, according to the t-test (p=0.05), all results were statistically different when comparing both preparation manners, evidencing that the variations observed came from the cooking of the samples.…”

Section: According Tosupporting

confidence: 86%

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Bioaccessibility and Speciation Study of Iron in Bovine Tissue

et al. 2017

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O teor de ferro total e ferro bioacessível foram determinados em carne através da espectrofotometria na região do visível pelo método da 1,10-fenantrolina. As amostras foram cozidas, desidratas e algumas preparadas como carne de sol. Elas foram submetidas a uma simulação da digestão gastrointestinal para a avaliação da bioacessibilidade de ferro. Entre as amostras analisadas, o coração e fígado apresentaram os maiores teores de ferro total e bioacessível. Após o cozimento, houve um aumento da bioacessibilidade do ferro. O fígado e o coração contribuíram respectivamente com 28 e 20%, em termos de bioacessibilidade. A inserção da bioacessibilidade em tabelas de composição de alimentos é importante, pois se trata de informações nutricionais mais próximo da realidade. Foi possível quantificar o teor de Fe 2+ em todas as amostras analisadas, no entanto, o Fe 3+ só foi quantificado na amostra de carne de sol cozida e nas amostras de coração. O método empregado não foi sensível para à detecção do ferroheme e observou-se que houve um aumento do ferro iônico com o cozimento devido à liberação do ferro a partir do complexo heme. Palavras-chave:Carne; ferro; bioacessibilidade; especiação. ResumoThe content of total iron and total bioaccessible iron were determined in beef through visible spectrophotometry by the method of 1,10-Phenanthroline. The samples were cooked, dehydrated and prepared as jerked beef. They were submitted to a simulation of gastrointestinal digestion for the evaluation of bioaccessibility. Among the samples analyzed, the heart and the liver had the highest levels of total iron and total bioaccessible iron. After cooking the samples, there was an increased bioaccessibility of iron. The cooked liver and heart contributed respectively with 28% and 20% in terms of bioaccessibility The insertion of bioaccessibility in food composition tables is important, as it comes to nutritional information closer to reality. It was possible quantify the amount of Fe 2+ in all samples, however, only Fe 3+ was quantified in samples of cooked sun meat and in the samples of heart. The method was not sensitive enough to detect the heme iron and it was observed that an increase of ionic iron with cooking due to liberation of iron from the heme complex.

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Section: According Tosupporting

confidence: 86%

“…37 It must be remembered that the manipulation of the meat as from the cut to the acquisition of the sample is also responsible for the variations in the iron content, due to the blood loss. This variation in the total iron content in bovine meat is reported in the literature, showing results of 2.2 mg/100g 38 and 3.4 mg/100g.…”

Section: According Tomentioning

confidence: 99%

Bioaccessibility and Speciation Study of Iron in Bovine Tissue

et al. 2017

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“…The results were used to derive the mean percentage heme iron relative to total iron for each specific origin of the meat (beef, pork, chicken, fish, etc.). We selected only those studies that measured total iron directly and, after lipid extraction, heme iron in the same meat sample (24,(29)(30)(31)(32). The average percentages were 65, 39, and 26 for cooked beef, pork, and chicken or fish, respectively.…”

Section: Methodsmentioning

confidence: 99%

Heme and Chlorophyll Intake and Risk of Colorectal Cancer in the Netherlands Cohort Study

Balder¹,

Vogel²,

Jansen³

et al. 2006

Cancer Epidemiology, Biomarkers &Amp; Prevention

172

147

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Background: The evidence for red meat as a determinant of colorectal cancer remains equivocal, which might be explained by differences in heme content. Heme is the prooxidant, iron-containing porphyrin pigment of meat and its content depends on the type of meat. Chlorophyll from green vegetables might modify this association. Methods: The Netherlands Cohort Study was initiated in 1986 when a self-administered questionnaire on risk factors for cancer was completed by 120,852 subjects ages 55 to 69 years. After 9.3 years of follow-up through the Cancer Registry, 1,535 incident colorectal cancer cases (869 men and 666 women) were available. Nineteen of the 150 items in the validated dietary questionnaire related to consumption of specific types of fresh and processed meat. Heme iron content was calculated as a type-specific percentage of the total iron

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“…According to the World Health Organisation 600-700 million people worldwide are suffering now from iron deficiencies. Haeme iron in meat is more biologically available than the iron from plants, ranging from 72% to 87% in red meats (25). Thus, ratite meat seems to be a very good nutritional source of total Fe and haeme Fe (27).…”

Section: Nutritional Characteristics Of Ostrich Emu and Rhea Meatmentioning

confidence: 99%

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Horbańczuk

Wierzbicka

2016

Journal of Veterinary Research

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In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

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Optimization of heme iron analysis in raw and cooked red meat

Cited by 40 publications

References 15 publications

Bioaccessibility and Speciation Study of Iron in Bovine Tissue

Bioaccessibility and Speciation Study of Iron in Bovine Tissue

Heme and Chlorophyll Intake and Risk of Colorectal Cancer in the Netherlands Cohort Study

Technological and nutritional properties of ostrich, emu, and rhea meat quality

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