Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA

Ac, Bovell-Benjamin; Lh, Allen; En, Frankel; J-X, Guinard

doi:10.1111/j.1365-2621.1999.tb15903.x

Cited by 45 publications

(33 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus, ferrous bisglycinate is probably an effective and safe source of iron and is particularly useful in diets that are rich in phytates. We reported elsewhere that although bisglycinate promotes rancidity in whole-maize meal (19), porridge made from bisglycinate-fortified whole-maize meal with or without butylated hydroxyanisole is acceptable to infants, toddlers, and their parents (20). We were unable to predict the behavior of bisglycinate in the presence of other inhibitors of iron absorption but this seems to vary (eg, from milk compared with whole-maize meal porridge).…”

Section: Figurementioning

confidence: 61%

Iron absorption from ferrous bisglycinate and ferric trisglycinate in whole maize is regulated by iron status

Bovell-Benjamin

Viteri

Allen

2000

The American Journal of Clinical Nutrition

136

View full text Add to dashboard Cite

Background: There is a need to determine whether iron absorption from iron amino acid chelates is protected from inhibition by dietary phytate and regulated normally by iron status. Objective: The objective of this study was to compare iron absorption from ferrous sulfate, ferrous bisglycinate, and ferric trisglycinate in whole-maize meal; to determine whether iron from ferrous bisglycinate and ferrous sulfate exchanges in the intestinal pool; and to assess iron absorption from ferrous bisglycinate and ferric trisglycinate over a range of iron statuses. Design: In study 1A, 10 iron-sufficient men consumed ferrous sulfate-fortified whole-maize meal porridge equilibrated with 59 Fesulfate on day 1 and 55 Fe-bisglycinate on day 2. In study 1B, these volunteers consumed ferrous sulfate-fortified porridge equilibrated with 59 Fe-sulfate and 55 Fe-bisglycinate simultaneously. In studies 2A and 2B, iron absorption from 3 mg Fe as 59 Fe-ascorbate, 55 Febisglycinate, or 59 Fe-trisglycinate in water and in porridge was compared in 23 subjects with a range of iron statuses. Iron absorption was determined from blood radioactivity on day 16. Results: In study 1A, geometric mean iron absorption from ferrous bisglycinate was 6.0% (range: 2.6-13.6%), 4 times higher than that from ferrous sulfate (1.7%; range: 1.0-3.3%; P < 0.05). In study 1B, absorption from neither source was different from that in study 1A. In studies 2A and 2B, absorption from all sources was strongly inversely related to serum ferritin, with geometric means of 32.5% (iron ascorbate), 9.1% (bisglycinate), and 15.3% (trisglycinate). Iron from ferric trisglycinate was poorly absorbed (2.3%; range: 0.5-9.2%) from maize. Conclusion: In whole-maize meal, iron from ferrous bisglycinate is better absorbed than is iron from ferrous sulfate and does not exchange with iron from maize or ferrous sulfate in the intestinal pool. Absorption of iron from bisglycinate and trisglycinate is regulated normally by iron status.Am J Clin Nutr 2000;71:1563-9. KEY WORDSIron bioavailability, iron absorption, ferrous bisglycinate, ferric trisglycinate, iron amino acid chelates, iron fortification, iron status, maize, phytate, serum ferritin INTRODUCTIONIron deficiency remains the most prevalent nutrient deficiency in the United States and the rest of the world (1, 2). Iron deficiency is especially prevalent in developing countries, where diets are based on cereals or legumes. Iron fortification of these staples is a potentially feasible approach to preventing iron deficiency and anemia, but absorption of iron from soluble and poorly soluble iron salts added as fortificants is impaired by the phytate in the cereals and legumes to the same extent as is absorption of the native iron (3). Iron fortification of whole-maize meal is especially problematic because of the high phytate content of wholemaize meal (1 mg/g maize meal), which inhibits iron absorption, and the high polyunsaturated fat content (60% of total fatty acids), which is readily oxidized by soluble iron...

show abstract

Section: Figurementioning

confidence: 61%

Iron absorption from ferrous bisglycinate and ferric trisglycinate in whole maize is regulated by iron status

Bovell-Benjamin

Viteri

Allen

2000

The American Journal of Clinical Nutrition

136

View full text Add to dashboard Cite

show abstract

“…However, ensuring the bioavailability of Fe and the stability of the cubes in these climates is challenging. Water-soluble Fe compounds such as ferrous sulphate (FeSO 4 ) provide the most bioavailable Fe but induce oxidative rancidity noticeable to consumers at very low levels (11) as well as other unwanted sensorial defects of the product in terms of colour, taste or flavour. In addition, ionic Fe may cause protein precipitation or interact with compounds in the food matrix causing colour changes when the cube is used as a condiment (12) .…”

Section: Introductionmentioning

confidence: 99%

Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphate

et al. 2016

View full text Add to dashboard Cite

Fe fortification of centrally manufactured and frequently consumed condiments such as bouillon cubes could help prevent Fe deficiency in developing countries. However, Fe compounds that do not cause sensory changes in the fortified product, such as ferric pyrophosphate (FePP), exhibit low absorption in humans. Tetra sodium pyrophosphate (NaPP) can form soluble complexes with Fe, which could increase Fe bioavailability. Therefore, the aim of this study was to investigate Fe bioavailability from bouillon cubes fortified with either FePP only, FePP + NaPP, ferrous sulphate (FeSO 4 ) only, or FeSO 4 + NaPP. We first conducted in vitro studies using a protocol of simulated digestion to assess the dialysable and ionic Fe, and the cellular ferritin response in a Caco-2 cell model. Second, Fe absorption from bouillon prepared from intrinsically labelled cubes (2·5 mg stable Fe isotopes/cube) was assessed in twenty-four Fe-deficient women, by measuring Fe incorporation into erythrocytes 2 weeks after consumption. Fe bioavailability in humans increased by 46 % (P < 0·005) when comparing bouillons fortified with FePP only (4·4 %) and bouillons fortified with FePP + NaPP (6·4 %). Fe absorption from bouillons fortified with FeSO 4 only and with FeSO 4 + NaPP was 33·8 and 27·8 %, respectively (NS). The outcome from the human study is in agreement with the dialysable Fe from the in vitro experiments. Our findings suggest that the addition of NaPP could be a promising strategy to increase Fe absorption from FePP-fortified bouillon cubes, and if confirmed by further research, for other fortified foods with complex food matrices as well.Key words: Iron bioavailability: Iron fortification: Ferric pyrophosphate: Bouillon cubes: Sodium pyrophosphate Fe deficiency (ID) is the most common aetiological factor for anaemia globally, and between 35 and 65 % of the anaemia burden in low-income regions in Africa, Asia and Latin America is attributable to ID (1) . Food fortification is regarded as a safe and cost-effective approach to counteract and prevent ID as long as the targeted populations consume significant quantities of industrially manufactured fortified foods (2) . Condiments are promising vehicles for fortification as they are among the very few regularly purchased food items in resource-poor areas (3) , and Fe-fortified condiments have been shown to be efficacious in improving Fe status (4)(5)(6)(7) .Bouillon cubes are a promising vehicle for Fe fortification, particularly in sub-Saharan Africa where previous national surveys have reported a high proportion of Burkinabe, Cameroonian, Nigerian, Senegalese and Ivorian women (79-96 %) who consumed bouillon cubes regularly (8)(9)(10) . However, ensuring the bioavailability of Fe and the stability of the cubes in these climates is challenging. Water-soluble Fe compounds such as ferrous sulphate (FeSO 4 ) provide the most bioavailable Fe but induce oxidative rancidity noticeable to consumers at very low levels (11) as well as other unwanted sensorial defects of the product in...

show abstract

“…One difficulty in iron fortification is that iron salts with high bioavailability such as ferrous sulfate are also catalysts for oxidative changes in foods leading to off-flavors and color changes. To alleviate this problem, food scientists have tried various strategies such as the use of chelated iron (Bovell-Benjamin, Allen, Frankel, & Guinard, 1999), encapsulation (Jackson & Lee, 1991), or use of iron salts with organic anions (such as ferrous fumarate, lactate, or malate, found in common mineral nutrition supplements). Anions may invoke some inhibitory effects that reduce undesirable sensory properties.…”

Section: Introductionmentioning

confidence: 99%

Time–intensity characteristics of iron compounds

Yang

Lawless

2006

Food Quality and Preference

View full text Add to dashboard Cite

Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA

Cited by 45 publications

References 25 publications

Iron absorption from ferrous bisglycinate and ferric trisglycinate in whole maize is regulated by iron status

Iron absorption from ferrous bisglycinate and ferric trisglycinate in whole maize is regulated by iron status

Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphate

Time–intensity characteristics of iron compounds

Contact Info

Product

Resources

About