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Effect of phytic acid on iron bioavailability in fortified infant cereals

Sedef Nehir El (Food Engineering Department, Engineering Faculty, Ege University, İzmir, Turkey)
Sibel Karakaya (Food Engineering Department, Engineering Faculty, Ege University, İzmir, Turkey)
Şebnem Şimşek (Food Engineering Department, Engineering Faculty, Ege University, İzmir, Turkey)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 14 September 2010

Abstract

Purpose

Iron deficiency is an important nutritional problem that affects approximately 20 percent of world's population and especially infants. The aim of this paper is to determine the iron bioavailability by using in vitro method in commercial infant cereals.

Design/methodology/approach

The ferrous iron dialyzability relative to total iron and phytic acid contents of six commercial infant cereals commonly consumed in Turkey were analyzed.

Findings

Dialyzable ferrous iron was determined in samples 4, 5, and 6 as 2.51 ± 0.38, 4.12 ± 1.52, and 0.50 ± 0.08 percent, respectively (p < 0.05). Phytic acid contents of the samples ranged from 118 to 161 mg/100 g. For all the samples calculated phytate:iron molar ratios were equal to or higher than 1 (ranged from 1.0 to 9.89).

Originality/value

The phytate:iron molar ratio was not found as the major inhibitory factor on iron bioavailability. Other possible factors such as type of iron fortificant and possible interactions of iron with other ingredients in the formula can affect iron bioavailability. Therefore, at the formulation step amounts of all ingredients and their proportions to each other should be considered to reach optimum iron bioavailability.

Keywords

Citation

Nehir El, S., Karakaya, S. and Şimşek, Ş. (2010), "Effect of phytic acid on iron bioavailability in fortified infant cereals", Nutrition & Food Science, Vol. 40 No. 5, pp. 485-493. https://doi.org/10.1108/00346651011076992

Publisher

:

Emerald Group Publishing Limited

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