Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume10/issue2/9_2_2011.pdf
Issue 10 (2) 2011 pp. 239-243
Joanna Suliburska1, Zbigniew Krejpcio1,2, Natalia Kołaczyk
1Poznań University of Life Sciences
2College of Health, Beauty and Education in Poznań
2College of Health, Beauty and Education in Poznań
Evaluation of the content and the potential bioavailability of iron from fortified with iron and non-fortified food products
Abstract
Background. Fortified food products contain usually higher amounts of certain nutrients. However, the information about the nutritional quality of such products is limited. The objective of this study was to determine the content and the release of iron from fortified and non-fortified food products available on the Polish market.
Material and methods. A group of 29 fortified with Fe and non-fortified food products, such as cereal products (16) and confectionaries (13), were purchased from local market between October and November 2009. The content of Fe in these products, as well as
the amount of Fe released in enzymatic digestion in vitro was determined by the flame atomic absorption spectrometry method.
the amount of Fe released in enzymatic digestion in vitro was determined by the flame atomic absorption spectrometry method.
Results. It was found that most of the fortified with Fe food products had significantly higher amount and the potential bioavailability of this element in comparison with
the non-fortified analogues, however the content of Fe determined analytically not always matched the values declared on the label.
the non-fortified analogues, however the content of Fe determined analytically not always matched the values declared on the label.
Conclusions. Products fortified with Fe appear to be better sources of potentially bioavailable Fe in comparison with the non-fortified analogues.
Keywords: content, release, iron, fortified products, non-fortified products
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume10/issue2/9_2_2011.pdf
For citation:
| MLA | Suliburska, Joanna, et al. "Evaluation of the content and the potential bioavailability of iron from fortified with iron and non-fortified food products." Acta Sci.Pol. Technol. Aliment. 10.2 (2011): 239-243. |
| APA | Suliburska J., Krejpcio Z., Kołaczyk N. (2011). Evaluation of the content and the potential bioavailability of iron from fortified with iron and non-fortified food products. Acta Sci.Pol. Technol. Aliment. 10 (2), 239-243 |
| ISO 690 | SULIBURSKA, Joanna, KREJPCIO, Zbigniew, KOłACZYK, Natalia. Evaluation of the content and the potential bioavailability of iron from fortified with iron and non-fortified food products. Acta Sci.Pol. Technol. Aliment., 2011, 10.2: 239-243. |