Open AccessIRON SOLUBILITY FROM SEAFOODS WITH ADDED IRON AND ORGANIC ACIDS UNDER SIMULATED GASTROINTESTINAL CONDITIONS
Author(s) -
YOSHIE YUMIKO,
SUZUKI TAKESHI,
CLYDESDALE FERGUS M.
Publication year - 1997
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1997.tb00467.x
Subject(s) - chemistry , solubility , citric acid , ascorbic acid , food science , salt (chemistry) , absorption (acoustics) , direct reduced iron , inorganic chemistry , nuclear chemistry , organic chemistry , physics , acoustics
Iron absorption from foods is dependent on the type of food consumed and other factors such as ligands which may have enhancing or inhibiting effects on iron absorption. In this study, iron (Fe 2+ or Fe 3+ ) and two organic acids (ascorbate and citrate) were added to three seafood surimis (scallops, prawns, and cod) and then subjected to simulated gastrointestinal conditions (pH 2, 4, and 6) to evaluate iron solubility. Soluble iron decreased with increasing pH in all samples and control. In cod, a combination of ascorbic and citric acid (1:2) was most effective to increase soluble iron; however, in scallops and prawns citric acid alone was best. After sequential pH and enzyme treatments, it was found that the effectiveness of iron solubilization depended primarily upon the type of seafood present and to a lesser extent the oxidation state of the iron salt.