Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in Meat

Schricker, B.R.; Miller, Dennis D.

doi:10.1111/j.1365-2621.1983.tb09225.x

Cited by 132 publications

(75 citation statements)

References 15 publications

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“…In initiation of storage of beef, pork and chicken, levels of non-heme iron are low (Hazell, 1982;Rhee et al, 1996). However, in muscles that are ground, cooked and stored during long period, increase of free iron has been observed (Estevez and Cava, 2004; Kristensen and Purslow, 2001; Schricker and Miller, 1983). These results suggested that grinding, cooking or storage induced oxidative cleavage of porphyrin ring of heme, and hence caused the release of free ionic iron from heme iron.…”

Section: +mentioning

confidence: 85%

Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

Park¹,

Chin²

2010

Korean Journal for Food Science of Animal Resources

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The objective of this study was to evaluate the pre-heating treatment effects on the antioxidant properties of ethanolic garlic and onion extracts. Garlic and onion with or without heating (100 o C, 30 min) were extracted with ethanol, and the total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, iron chelating ability, reducing power, and antioxidant activity in a linoleic acid emulsion system were evaluated. Garlic (41%) had a higher drying yield than onion (11%). Regardless of pre-heating, ethanol extracts of onion resulted in an approximately 25-fold higher yield than those of garlic. Thermal treatment before extraction decreased the levels of ethanol-soluble phenolics for both garlic and onion. Regardless of pre-heating, the radical scavenging abilities of ethanol extracts from garlic were greater than the ethanol extracts from onion. The iron chelating abilities of ethanol extracts from fresh and heated garlic were 85 and 81% at 10 mg/mL, respectively, whereas those of onion extracts were 10 and 9% at the same concentration, respectively. However, no differences in reducing power between garlic and onion extracts were observed. Both garlic and onion inhibited the formation of hydroperoxide in linoleic acid emulsion systems when ethanol was used as a solvent. Overall, garlic extracts had greater antioxidant activity than onion extracts, and the antioxidant activity of garlic and onion extracts were not significantly affected by thermal treatment.

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Section: +mentioning

confidence: 85%

Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

Park¹,

Chin²

2010

Korean Journal for Food Science of Animal Resources

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“…Cooking is known to cause the denaturalization of hemeiron [44], in varying proportions depending on the severity of treatment [45]. However, according to some authors, heat treatment at 1201C does not decrease the non-heme iron absorption, compared with low-temperature cooking [46].…”

mentioning

confidence: 99%

Intake of Maillard reaction products reduces iron bioavailability in male adolescents

Garcı́a¹,

Seiquer

Delgado-Andrade

et al. 2009

Molecular Nutrition Food Res

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The effects of diets with different Maillard reaction products (MRPs) content on biological iron utilization were compared using in vitro/in vivo assays. Diets were rich (brown diet, BD) or poor (white diet) in MRP. In vitro studies included iron solubility after in vitro digestion of diets and iron transport across Caco-2 cells. In the human assay 18 healthy adolescent males (11-14 years) participated in a 2-wk randomized two-period crossover trial. Subjects collected urine and faeces on the last 3 days of each dietary period, and fasting blood samples were obtained after periods. In vitro dietary iron availability was significantly lower with the BD than the white diet (9.52 and 12.92%, respectively), as a consequence of the lower iron solubility after the in vitro digestion, but not as a result of decreased transport of the remaining soluble iron. The BD consumption increased iron fecal excretion ( approximately 1.4-fold) and significantly decreased its bioavailability ( approximately 2.7-fold), mainly due to the effects found at digestive level. Serum biochemical parameters related to iron metabolism remained unaltered. It is concluded the presence of MRP in the diet negatively affects iron bioavailability. As iron deficiency may be related to learning impairment and to reductions of cognitive and physical functions, possible long-term effects of excessive MRP intake during adolescence warrant attention.

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“…Heme iron concentration may be reduced in meats submitted to thermal processing (IGENE et al, 1979;SCHRICKER et al, 1982;BUCHOWSKI et al, 1988;KALPALATHIKA et al, 1991;CARPENTER;CLARK, 1995;RAMOS, 1999;LOMBARDI-BOCCIA et al, 2002;KONGKACHUICHAI et al, 2002;and TURHAN et al, 2004) due to the oxidation of the porphyrin ring and iron liberation MILLER, 1983;GARCIA et al, 1996). The myoglobin presents a tighter structure, which is resistant to denaturation by irradiation.…”

Section: Introductionmentioning

confidence: 99%

The effect of irradiation and thermal process on beef heme iron concentration and color properties

Mistura¹,

Colli²

2009

Ciênc. Tecnol. Aliment.

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Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in Meat

Cited by 132 publications

References 15 publications

Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

Intake of Maillard reaction products reduces iron bioavailability in male adolescents

The effect of irradiation and thermal process on beef heme iron concentration and color properties

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