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Effect of Thermal Processing on Endogenous and Added Iron in Canned Spinach
Author(s) -
LEE KEN,
CLYDESDALE FERGUS M.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb02992.x
Subject(s) - spinach , ferrous , chemistry , food science , ferric , endogeny , biochemistry , inorganic chemistry , organic chemistry
The effect of thermal processing on endogenous and added iron in canned spinach puree was investigated. Eight different sources of iron were evaluated for their distribution of iron forms, or “iron profile” after four treatments. The treatments included: control, unprocessed, processed, and processed with ascorbate. Iron endogenous to raw spinach was 93% in the insoluble form whereas iron added to spinach varied widely in degree of insolubility. For certain iron sources, processing increased the proportion of insoluble as well as ferrous iron over what was present in unprocessed spinach. Processing with ascorbate also increased ferrous iron in some cases. One iron source, ferric EDTA, was exceptional as it was affected minimally in all four treatments. The effects of foods and processes on iron chemistry may help explain the large variations in iron absorption observed from various foods and diets.