Effect of Acid Pretreatment on the Stability of Ascorbic Acid Complexes with Various Iron Sources in a Wheat Flake Cereal |
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| Authors: | FM CLYDESDALE DB NADEAU |
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| Affiliation: | Authors Osaki, Okamoto, Akao and Nagata are with the Food Engineering Laboratory, Kikkoman Corporation, 339 Noda, Noda-shi, Chiba 278, Japan. Author Takamatsu is with the Soy Sauce Research Laboratory, Kikkoman Corporation. |
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| Abstract: | 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. |
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