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Speciation of bioaccessible (heme, ferrous and ferric) iron from school menus

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Abstract

A spectrophotometric method using batho-phenantroline as reagent has been optimized for iron speciation [ionic Fe(II) and Fe(III)] in the mineral soluble (bioaccessible) fraction obtained from the in vitro digestion of food dishes. The effect of the precipitant and reducing reagents, and the amount of sodium nitrite added was studied. Heme-Fe was estimated by subtraction of ionic Fe from the total bioaccessible Fe (determined by atomic absorption spectrometry). The method was applied to 13 dishes included in school menus. Soluble Fe was mainly in ionic form (49–100%). With the exception of spinach and potato omelets, a significant linear correlation (r=0.92) was obtained between Fe(II) and bioaccessible Fe. The Fe(II)/Fe(III) ratio increased with increasing meat protein content in the dish. In the analyzed dishes, heme-Fe content depended on meat content and also on the processing procedure applied.

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Acknowledgement

F. Cámara benefits from a grant given by the Ministery of Education and Culture, Spain.

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Authors and Affiliations

  1. Food Science and Nutrition, Campus de Rabanales, Edificio C-1, University of Córdoba, Carretera N-IV, Km 396, 14014, Córdoba, Spain

    Fernando Cámara & Manuel Angel Amaro

  2. Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain

    Reyes Barberá & María Jesús Lagarda

Authors
  1. Fernando Cámara
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  2. Manuel Angel Amaro
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  3. Reyes Barberá
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  4. María Jesús Lagarda
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Correspondence to María Jesús Lagarda.

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Cámara, F., Amaro, M.A., Barberá, R. et al. Speciation of bioaccessible (heme, ferrous and ferric) iron from school menus. Eur Food Res Technol 221, 768–773 (2005). https://doi.org/10.1007/s00217-005-0008-z

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  • DOI: https://doi.org/10.1007/s00217-005-0008-z

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