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Nonheme Iron Evaluation of a Hemoglobin Iron Concentrate
Author(s) -
KING J.,
PABLO S.,
OCA F. MONTES
Publication year - 1990
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.1365-2621.1990.tb06829.x
Subject(s) - hemoglobin , chemistry , food science , biochemistry
The nonheme iron concentration of a hemoglobin iron concentrate (HIC) was investigated and the effect of temperature, time and rate of heating on the formation of nonheme iron of HIC and in fresh Red Blood Cells (RBC) was evaluated. Nonheme iron of HIC was 20% of total iron and did not increase with slow or fast heating. Nonheme iron concentration from RBC increased from 3.4% to 10.2% after slow‐heating and to 6.9% after fast‐heating (p < 0.05). HIC heated at 150°C and 300°C significantly increased nonheme iron (p < 0.05). Based on the observed increase after heating at 150 and 300°C, heat processing of HIC will decrease nutritional availability of iron from this product.