Iron availability in the presence of β-carotene in different mixtures

Food Science and Technology (Campinas)

Romilda Maria De Arruda Germano²  Solange Guidolin Canniatti-brazaca¹ 

[1] ,University of Sao Paulo Escola Superior de Agricultura Luiz de Queiroz Departamento de Agroindústria, Food Science and Technology, Alimentos e NutriçãoPiracicaba SP ,Brazil

关键词: anemia;    β-carotene;    availability;    food combinations;    iron;    anemia;    β-caroteno;    disponibilidade;    composição de alimentos;    ferro;   

DOI  :  10.1590/S0101-20612011000200008

来源: SciELO

【 摘 要 】

Iron availability in the diet is very important because iron deficiency affects a large population in the world. The matrix where iron is present has an influence in its availability. The presence of β-carotene is a factor that alters the availability of iron. This research aims to estimate the iron availability in the presence of β-carotene in food mixtures: M1 = egg and pumpkin; M2 = spinach and pumpkin; M3 = spinach and cabbage; M4 = egg and cabbage; M5 = spinach and carrot; M6 = egg and carrot; M7 = bean and carrot; M8 = bean and pumpkin and M9 = bean and cabbage. After cooking, the following figures were determined: proximate composition, oxalic acid, phytic acid, tannin, iron, iron availability in vitro and β-carotene. The data were analyzed by Tukey test (5%). There were no significant statistical differences for oxalic acid. Tannin presented greater results in mixtures with spinach (M2 and M5); phytic acid was greater in bean samples (M7, M8 and M9) and with spinach (M2). Mixtures M5 e M7, with carrot, presented more β-carotene than the others. The best result for iron availability appeared in mixture (M6). A positive correlation was verified between protein and iron dialysis, and between lipids and iron dialysis. Dietetic fiber was an inhibitor to iron availability. Mixtures with egg showed greater iron availability

【 授权许可】

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