Bioaccessibility and Speciation Study of Iron in Bovine Tissue

Abstract

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.

Effect of Allium spices (garlic and onion) on the bioaccessibility of iron from Moringa oleifera leaves

“…In vitro digestion of mixtures was conducted using the method described by da Silva et al. ( 2017 ). Simulated gastric juice was prepared by dissolving 0.48 g of pepsin (Sigma P7125) in 10 mL of HCl (0.1 mol/L).…”

“…The iron speciation study was carried out using the method described by da Silva et al. ( 2017 ). This method uses the principle that ferric iron Fe(III) in the presence of hydroxylamine hydrochloride is reduced to ferrous iron Fe(II) which forms a stable colored complex (red‐orange) with 1‐10‐phenanthroline having a maximal absorbance at 510 nm.…”