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Effect of Acid Pretreatment on the Stability of Ascorbic Acid Complexes with Various Iron Sources in a Wheat Flake Cereal
Author(s) -
CLYDESDALE F.M.,
NADEAU D.B.
Publication year - 1985
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.1365-2621.1985.tb10473.x
Subject(s) - chemistry , ferrous , ascorbic acid , ferric , incubation , bioavailability , sulfate , food science , flake , iron sulfate , nuclear chemistry , inorganic chemistry , biochemistry , organic chemistry , bioinformatics , fishery , biology
The effect of acid incubation of ascorbic acid with each of five iron sources (ferrous sulfate, ferric chloride, ferric orthophosphate, hydrogen and electrolytically reduced iron) on iron solubilization in a wheat flake cereal was evaluated. Incubation produced more soluble iron at pH 2 but not necessarily at the endogenous pH of the cereal nor at pH 6. At pH 2, Fe +2 rather than Fe +3 was produced, apparently by a reduction of bound Fe +3 and subsequent release of Fe +2 . At pH 6, the soluble iron was mainly in a complexed form. This indicates that acid incubation with ascorbate might facilitate bioavailability of iron if it were incorporated by fortification techniques.