Characterization of Solution Properties of Four Iron Sources in Model Systems by Solubility Studies and IR/VIS Reflectance Spectrophotometry

Eyerman, L. S.; Clydesdale, F. M.; Huguenin, R. L.; Zajicek, O. T.

doi:10.1111/j.1365-2621.1987.tb14004.x

Cited by 7 publications

(3 citation statements)

References 20 publications

(22 reference statements)

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“…This probably explains the low solubilization of iron in well water (pH 6.8-7.5) and from the soil samples in deionized water. The increased solubility of iron from some of the soil samples in the alkaline medium was similar to the observations of others [15,16]. At room temperature and on oxidation in the presence of alkali, Fe 2+ can convert to the insoluble and stable oxyhydroxide FeOOH, but Fe³+ cannot form the stable FeOOH or Fe 2 O 2 without heat.…”

Section: Resultssupporting

confidence: 88%

“…At room temperature and on oxidation in the presence of alkali, Fe 2+ can convert to the insoluble and stable oxyhydroxide FeOOH, but Fe³+ cannot form the stable FeOOH or Fe 2 O 2 without heat. Therefore, Fe³+ forms a less stable intermediate that is more susceptible to resolubilization in an alkaline medium [16]. Ascorbic acid can solubilize Fe³+ by forming complexes and/or by reduction to Fe 2+ [17].…”

Section: Resultsmentioning

confidence: 99%

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Contaminant Iron in Water and Soil Samples and in Vitro Availability Studies

Latunde-Dada¹

1992

Food Nutr Bull

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The iron content from 24 well water samples in tropical southern Nigeria ranged from 0.05 to 3.1 μg per millitre. Iron extracted from soil samples in deionized water, 0.1 M NaOH, 0.1 N HCI, and 0.1 N HCl-ascorbic acid averaged 79. 7, 146.3, 809.8, and 1,268.1 μg of iron per 100 g of soil sample respecfively. Extraction of iron from the soil samples was significantly affected (p < .05) by the addition of ascorbic acid. The dialysable iron in some meals containing contaminant iron from the samples compared favourably with a standard meal with ferric chloride. Dialysable iron was influenced significantly (p<.05) by the components in the meals. Meat and ascorbic acid enhanced the dialysability of contaminant iron sources in both the semi-synthetic meals and some tropical food items. The contribution of these contaminant iron sources to the diet of Nigerians in relation to the high frequency of iron-deficiency anaemia is discussed.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Contaminant Iron in Water and Soil Samples and in Vitro Availability Studies

Latunde-Dada¹

1992

Food Nutr Bull

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“…On storage, in the presence of air and/or water, oxides, hydroxides and polymers are formed, with a resultant reduction in bioavailability. However, it has been suggested that ascorbic acid could be employed to offset some of the adverse effects of storage by increaiing the levels of soluble iron (34). Galdi et al (35) analysed the iron distribution in powdered infant formulas containing ferrous sulphate and found a high percentage of the total iron was bound to soluble proteins.…”

Section: S J Fairweather-taitmentioning

confidence: 99%

Iron in Food and Its Availability

Fairweather‐Tait

1989

Acta Paediatrica

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Fairweather‐Tait, S. J. (AFRC Institute of Food Research, Colney Lane, Norwich NR4 7UA, Norfolk, UK) Iron and its availability. The iron stores of full‐term, breast‐fed infants become depleted by the age of 6 months, but this may occur earlier when they are fed formula that is not fortified with iron. There is a high requirement for iron, and therefore the selection of appropriate weaning foods is critical at this time. Continued consumption of breast milk or iron‐fortified formulas until the age of one year will help maintain an adequate iron status, particularly in infants given diets of low iron availability. Many dietary constituents affect the availability of inorganic iron from foods, the most important ones in the case of the infant are ascorbic acid and haem iron, both of which enhance the absorption of inorganic iron. The majority of commercially‐prepared infant foods contain added iron and ascorbic acid, thereby providing sufficent absorbable iron for the growing infant. On the other hand, the results of the few studies that have been carried out on infants suggest that many unfortified vegetable and cereal meals contain iron of low availability. This can, however, be increased by the simultaneous intake of fruit juices high in ascorbic acid. The recent advances made in stable isotope methodology should facilitate studies on iron absorption in infants, thereby leading to a better understanding of iron availability from foods.

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Is solubility in vitro a reliable predictor of iron bioavailability?

Miller

Berner

1989

Biol Trace Elem Res

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In this paper we have described physiological factors that are likely to influence iron bioavailability, reviewed chemical properties of iron important to its absorption, and addressed the question posed in the title. Intestinal transit times, luminal pH, and diffusion barriers resulting from gastrointestinal mucus may affect absorption. The tendency of iron to form large-molecular-weight species and to bind to macromolecules may limit its absorption. Iron solubility following in vitro gastrointestinal digestion is a reliable predictor of ascorbic acid effects on bioavailability but not of protein effects. Solubility of low-molecular-weight iron is better than simple solubility for predicting iron bioavailability.

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Characterization of Solution Properties of Four Iron Sources in Model Systems by Solubility Studies and IR/VIS Reflectance Spectrophotometry

Cited by 7 publications

References 20 publications

Contaminant Iron in Water and Soil Samples and in Vitro Availability Studies

Contaminant Iron in Water and Soil Samples and in Vitro Availability Studies

Iron in Food and Its Availability

Is solubility in vitro a reliable predictor of iron bioavailability?

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