Bioaccessibility and Speciation Study of Iron in Bovine Tissue

Igor José Gomes da Silva, Lorenna Fonseca, Ana Cristina dos Santos Costa, Graziella Ciaramella Moita

Resumo


The content of total iron and total bioaccessible iron were determined in beef through visible spectrophotometry by the method of 1,10-Phenanthroline. The samples were cooked, dehydrated and prepared as jerked beef. They were submitted to a simulation of gastrointestinal digestion for the evaluation of bioaccessibility. Among the samples analyzed, the heart and the liver had the highest levels of total iron and total bioaccessible iron. After cooking the samples, there was an increased bioaccessibility of iron. The cooked liver and heart contributed respectively with 28% and 20% in terms of bioaccessibility. The insertion of bioaccessibility in food composition tables is important, as it comes to nutritional information closer to reality. Furthermore it was performed the iron speciation.

Palavras-chave


meat, iron, bioaccessibility, speciation



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