Iron availability in the presence of β-carotene in different mixtures
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200008 |
Resumo: | Iron availability in the diet is very important because iron deficiency affects a large population in the world. The matrix where iron is present has an influence in its availability. The presence of β-carotene is a factor that alters the availability of iron. This research aims to estimate the iron availability in the presence of β-carotene in food mixtures: M1 = egg and pumpkin; M2 = spinach and pumpkin; M3 = spinach and cabbage; M4 = egg and cabbage; M5 = spinach and carrot; M6 = egg and carrot; M7 = bean and carrot; M8 = bean and pumpkin and M9 = bean and cabbage. After cooking, the following figures were determined: proximate composition, oxalic acid, phytic acid, tannin, iron, iron availability in vitro and β-carotene. The data were analyzed by Tukey test (5%). There were no significant statistical differences for oxalic acid. Tannin presented greater results in mixtures with spinach (M2 and M5); phytic acid was greater in bean samples (M7, M8 and M9) and with spinach (M2). Mixtures M5 e M7, with carrot, presented more β-carotene than the others. The best result for iron availability appeared in mixture (M6). A positive correlation was verified between protein and iron dialysis, and between lipids and iron dialysis. Dietetic fiber was an inhibitor to iron availability. Mixtures with egg showed greater iron availability |
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Iron availability in the presence of β-carotene in different mixturesanemiaβ-caroteneavailabilityfood combinationsironIron availability in the diet is very important because iron deficiency affects a large population in the world. The matrix where iron is present has an influence in its availability. The presence of β-carotene is a factor that alters the availability of iron. This research aims to estimate the iron availability in the presence of β-carotene in food mixtures: M1 = egg and pumpkin; M2 = spinach and pumpkin; M3 = spinach and cabbage; M4 = egg and cabbage; M5 = spinach and carrot; M6 = egg and carrot; M7 = bean and carrot; M8 = bean and pumpkin and M9 = bean and cabbage. After cooking, the following figures were determined: proximate composition, oxalic acid, phytic acid, tannin, iron, iron availability in vitro and β-carotene. The data were analyzed by Tukey test (5%). There were no significant statistical differences for oxalic acid. Tannin presented greater results in mixtures with spinach (M2 and M5); phytic acid was greater in bean samples (M7, M8 and M9) and with spinach (M2). Mixtures M5 e M7, with carrot, presented more β-carotene than the others. The best result for iron availability appeared in mixture (M6). A positive correlation was verified between protein and iron dialysis, and between lipids and iron dialysis. Dietetic fiber was an inhibitor to iron availability. Mixtures with egg showed greater iron availabilitySociedade Brasileira de Ciência e Tecnologia de Alimentos2011-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200008Food Science and Technology v.31 n.2 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000200008info:eu-repo/semantics/openAccessGermano,Romilda Maria de ArrudaCanniatti-Brazaca,Solange Guidolineng2011-08-02T00:00:00Zoai:scielo:S0101-20612011000200008Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-08-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Iron availability in the presence of β-carotene in different mixtures |
title |
Iron availability in the presence of β-carotene in different mixtures |
spellingShingle |
Iron availability in the presence of β-carotene in different mixtures Germano,Romilda Maria de Arruda anemia β-carotene availability food combinations iron |
title_short |
Iron availability in the presence of β-carotene in different mixtures |
title_full |
Iron availability in the presence of β-carotene in different mixtures |
title_fullStr |
Iron availability in the presence of β-carotene in different mixtures |
title_full_unstemmed |
Iron availability in the presence of β-carotene in different mixtures |
title_sort |
Iron availability in the presence of β-carotene in different mixtures |
author |
Germano,Romilda Maria de Arruda |
author_facet |
Germano,Romilda Maria de Arruda Canniatti-Brazaca,Solange Guidolin |
author_role |
author |
author2 |
Canniatti-Brazaca,Solange Guidolin |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Germano,Romilda Maria de Arruda Canniatti-Brazaca,Solange Guidolin |
dc.subject.por.fl_str_mv |
anemia β-carotene availability food combinations iron |
topic |
anemia β-carotene availability food combinations iron |
description |
Iron availability in the diet is very important because iron deficiency affects a large population in the world. The matrix where iron is present has an influence in its availability. The presence of β-carotene is a factor that alters the availability of iron. This research aims to estimate the iron availability in the presence of β-carotene in food mixtures: M1 = egg and pumpkin; M2 = spinach and pumpkin; M3 = spinach and cabbage; M4 = egg and cabbage; M5 = spinach and carrot; M6 = egg and carrot; M7 = bean and carrot; M8 = bean and pumpkin and M9 = bean and cabbage. After cooking, the following figures were determined: proximate composition, oxalic acid, phytic acid, tannin, iron, iron availability in vitro and β-carotene. The data were analyzed by Tukey test (5%). There were no significant statistical differences for oxalic acid. Tannin presented greater results in mixtures with spinach (M2 and M5); phytic acid was greater in bean samples (M7, M8 and M9) and with spinach (M2). Mixtures M5 e M7, with carrot, presented more β-carotene than the others. The best result for iron availability appeared in mixture (M6). A positive correlation was verified between protein and iron dialysis, and between lipids and iron dialysis. Dietetic fiber was an inhibitor to iron availability. Mixtures with egg showed greater iron availability |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200008 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200008 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612011000200008 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.31 n.2 2011 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126316412403712 |