Iron availability in the presence of β-carotene in different mixtures
| dc.creator | Romilda Maria de Arruda Germano | |
| dc.creator | Solange Guidolin Canniatti-Brazaca | |
| dc.date | 2011 | |
| dc.date.accessioned | 2026-07-07T04:21:01Z | |
| dc.description | Iron availability in the diet is very important because iron deficiency affects a large population in the world. The matrix where iron is present has an influence in its availability. The presence of β‑carotene is a factor that alters the availability of iron. This research aims to estimate the iron availability in the presence of β-carotene in food mixtures: M1 = egg and pumpkin; M2 = spinach and pumpkin; M3 = spinach and cabbage; M4 = egg and cabbage; M5 = spinach and carrot; M6 = egg and carrot; M7 = bean and carrot; M8 = bean and pumpkin and M9 = bean and cabbage. After cooking, the following figures were determined: proximate composition, oxalic acid, phytic acid, tannin, iron, iron availability in vitro and β-carotene. The data were analyzed by Tukey test (5%). There were no significant statistical differences for oxalic acid. Tannin presented greater results in mixtures with spinach (M2 and M5); phytic acid was greater in bean samples (M7, M8 and M9) and with spinach (M2). Mixtures M5 e M7, with carrot, presented more β-carotene than the others. The best result for iron availability appeared in mixture (M6). A positive correlation was verified between protein and iron dialysis, and between lipids and iron dialysis. Dietetic fiber was an inhibitor to iron availability. Mixtures with egg showed greater iron availability. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940105008 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/458687 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.31 | |
| dc.subject | Agrociencias | |
| dc.title | Iron availability in the presence of β-carotene in different mixtures | |
| dc.type | artículo científico |