In vitro bioaccessibility and bioavailability of iron from fenugreek, baobab and moringa

TY - JOUR

T1 - In vitro bioaccessibility and bioavailability of iron from fenugreek, baobab and moringa

AU - Khoja, Kholoud K.

AU - Aslam, Mohamad F.

AU - Sharp, Paul A.

AU - Latunde-dada, Gladys O.

PY - 2021/1/15

Y1 - 2021/1/15

N2 - Iron deficiency anaemia (IDA) is a common nutritional disorder worldwide. Sustainable food-based approaches are being advocated to use high and bioavailable dietary iron sources to prevent iron deficiency. The study investigated the bioaccessibility and bioavailability of iron from some plant products. Total iron levels in the samples were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Fractionation of the iron from the digested extracts was carried out by centrifugation and ultrafiltration. Iron bioavailability was determined using an in vitro simulated peptic-pancreatic digestion, followed by measurement of ferritin in Caco-2 cells. The highest amount of bioaccessible iron was obtained from moringa leaves (9.88% ± 0.45 and 8.44 ± 0.01 mg/100 g), but the highest percentage bioavailability was from baobab fruit pulp (99.7% ± 0.13 and 1.74 ± 0.01 mg/100 g) respectively. All the plant products, except for baobab, significantly inhibited iron uptake from FeSO 4 and FAC, with fenugreek sprout being the most inhibitory.

AB - Iron deficiency anaemia (IDA) is a common nutritional disorder worldwide. Sustainable food-based approaches are being advocated to use high and bioavailable dietary iron sources to prevent iron deficiency. The study investigated the bioaccessibility and bioavailability of iron from some plant products. Total iron levels in the samples were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Fractionation of the iron from the digested extracts was carried out by centrifugation and ultrafiltration. Iron bioavailability was determined using an in vitro simulated peptic-pancreatic digestion, followed by measurement of ferritin in Caco-2 cells. The highest amount of bioaccessible iron was obtained from moringa leaves (9.88% ± 0.45 and 8.44 ± 0.01 mg/100 g), but the highest percentage bioavailability was from baobab fruit pulp (99.7% ± 0.13 and 1.74 ± 0.01 mg/100 g) respectively. All the plant products, except for baobab, significantly inhibited iron uptake from FeSO 4 and FAC, with fenugreek sprout being the most inhibitory.

KW - Availability

KW - Caco-2

KW - In vitro

KW - Iron

KW - Plants

UR - http://www.scopus.com/inward/record.url?scp=85088896020&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2020.127671

DO - 10.1016/j.foodchem.2020.127671

M3 - Article

SN - 0308-8146

VL - 335

SP - 127671

JO - FOOD CHEMISTRY

JF - FOOD CHEMISTRY

M1 - 127671

ER -