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

Research output: Contribution to journalArticle

Original languageEnglish
Article number127671
Pages (from-to)127671
JournalFOOD CHEMISTRY
Volume335
Early online date28 Jul 2020
DOIs
Publication statusE-pub ahead of print - 28 Jul 2020

King's Authors

Abstract

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.

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