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[In vitro analysis of the iron availability in fortified rice]
G F Romera1, A Zuleta, M I Sarchi
1Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina.
Archivos Latinoamericanos De Nutricion
|May 12, 2001
Summary
Rice bran significantly reduces iron availability due to phytate content. Hydrolyzing phytic acid improves iron absorption, indicating brown rice needs higher fortification or complementary foods for better iron uptake.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Agricultural Science
Background:
- Cereals like rice contain phytate, a compound known to inhibit mineral absorption.
- Brown rice, containing bran, has higher phytate levels than white rice.
- Understanding phytate's effect on iron bioavailability is crucial for effective food fortification.
Purpose of the Study:
- To investigate the impact of rice bran phytate on iron availability in fortified rice.
- To assess the effect of phytic acid hydrolysis on iron absorption.
- To determine the primary inhibitor of iron availability in rice products.
Main Methods:
- Fortified white rice (ABF) was mixed with rice bran to create simulated brown rice (ABF2, ABF3).
- Iron availability was measured using an in vitro method before and after phytic acid hydrolysis with phytase.
- Dietary fiber, phytic acid, and iron content were quantified using standard analytical methods (AOAC, AAS).
Main Results:
- Added rice bran significantly decreased iron availability in a dose-dependent manner.
- Phytic acid hydrolysis substantially increased iron availability across all samples.
- Multiple regression analysis confirmed phytic acid, not fiber, as the main inhibitor of iron availability.
Conclusions:
- Phytate in rice bran is the primary factor limiting iron bioavailability.
- Brown rice fortification may require higher levels compared to white rice.
- Combining rice with iron-rich foods like meat or vegetables can enhance overall iron absorption.