Abstract
The purpose of the present work was to evaluate the iron bioavailability of a new ferric pyrophosphate salt stabilized and solubilized with glycine. The prophylactic–preventive test in rats, using ferrous sulfate as the reference standard, was applied as the evaluating methodology both using water and yogurt as vehicles. Fifty female Sprague–Dawley rats weaned were randomized into five different groups (group 1: FeSO4; group 2: pyr; group 3: FeSO4 + yogurt; group 4: pyr + yogurt and group 5: control). The iron bioavailability (BioFe) of each compound was calculated using the formula proposed by Dutra-de-Oliveira et al. where BioFe % = (HbFef − HbFei) × 100/ToFeIn. Finally, the iron bioavailability results of each iron source were also given as relative biological value (RBV) using ferrous sulfate as the reference standard. The results showed that both BioFe % and RBV % of the new iron source tested is similar to that of the reference standard independently of the vehicle employed for the fortification procedure (FeSO4 49.46 ± 12.0% and 100%; Pyr 52.66 ± 15.02% and 106%; FeSO4 + yogurth 54.39 ± 13.92% and 110%; Pyr + yogurt 61.97 ± 13.54% and 125%; Control 25.30 ± 6.60, p < 0.05). Therefore, the stabilized and soluble ferric pyrophosphate may be considered as an optimal iron source for food fortification.
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Salgueiro, M.J., Arnoldi, S., Kaliski, M.A. et al. Stabilized–Solubilized Ferric Pyrophosphate as a New Iron Source for Food Fortification. Bioavailability Studies by Means of the Prophylactic–Preventive Method in Rats. Biol Trace Elem Res 127, 143–147 (2009). https://doi.org/10.1007/s12011-008-8229-1
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DOI: https://doi.org/10.1007/s12011-008-8229-1