Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1190577 | Food Chemistry | 2007 | 9 Pages |
The oxidative activity of some iron compounds was compared under conditions of gastrointestinal digestion and correlated with iron solubility and dialyzability. Ferric chloride, NaFeEDTA, ferrous bis-glycinate, ferrous gluconate, or ferrous lactate, were mixed with water or a phytate solution or a phytate solution treated with phytase and digested in vitro. The dialyzable and the non-dialyzable fractions of the digests were analyzed for oxidative activity on linoleic acid liposomes and iron solubility and dialyzability. In all dialyzable and non-dialyzable fractions, oxidative activity was variable in water (P < 0.05), lower and similar for all iron compounds in phytate (P < 0.05), higher and variable in phytate solutions treated with phytase (P < 0.05). In most digests, ferric chloride was least active, followed by ferrous lactate, NaFeEDTA and ferrous bis-glycinate. There was no correlation between oxidative activity and iron dialyzability or solubility. These results point to variable oxidative properties that iron compounds may potentially exhibit in the lumen.