Determination of Fe²⁺ and Fe³⁺ in Aqueous Solutions Containing Food Chelators by Differential Pulse Anodic Stripping Voltammetry

Abstract

The objective was to investigate interactions between iron and food chelators in an aqueous environment. The net complexation were investigated by DPASV in a NaClO 4 electrolyte using a platinum electrode. The experimental conditions were simulating the environment of the human duodenum. The results indicated a net coordination affinity between Fe 2þ and the organic acids in the following order; ascorbic acid % phytate > pyruvate > lactate > acetate. For Fe 3þ net complexation, the stability was in the order of lactate > phytate > pyruvate > acetate > citrate. In conclusion, DPASV in conjunction with a platinum electrode is suitable for studies in aqueous systems where the net complexation of metal is important.

Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe3+)

“…2 ). In previous studies on fermented carrot juice, we observed an increase in available ferric iron but, in contrast to the present study, did also observe a decrease in available ferrous iron in fermented carrot juice compared to fresh carrot juice [ 20 ]. However, the carrot juices were not exposed to simulated gastrointestinal digestion as the vegetables were in the present study.…”

“…The pH of the electrolyte was kept at 4.0 to simulate the pH of the proximal part of the duodenum [ 19 ]. The method for running food samples (fermented carrot juices) was described previously [ 20 ].…”

A new Rhodamine B derivative RBMAB as a highly selective and sensitive chemosensor for Fe3+ with low detection limit

“…1 But its deficiency or overload can induce serious disorders and infectious diseases such as anemia, 2 hemochromatosis, 3 malaria, 4 Parkinson, 5 Alzheimer. 6 Many techniques for detecting Fe 3+ have been reported, including atomic absorption spectrometry, 7,8 voltammetry, 9 fluorometric and colorimetric method. [10][11][12][13] Many are complicated and not suitable for quick and online monitoring.…”

Dietary Factors Modulate Iron Uptake in Caco-2 Cells from an Iron Ingot Used as a Home Fortificant to Prevent Iron Deficiency

“…Thus, the most plausible explanation is that free iron transported inside the cells produced an increase in ROS, which in turn internalised DMT-1 and reduced iron uptake. However, by complexing/binding ferrous iron [ 25 ] or neutralising free radicals [ 23 ], AA is likely to have prevented the intracellular environment from further oxidation, resulting in the increase in iron uptake. Therefore, all the above suggests that AA could enhance iron uptake not only through an increase in soluble iron but also through intracellular redox mechanisms that are DMT-1 dependent.…”