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Metallic iron in cornflakes.

Frederik Lermyte1, Wen-Ying Zhang, Jake Brooks

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This summary is machine-generated.

Metallic iron microparticles were extracted from cornflakes. Despite being in metallic form, this iron showed potential bioavailability in simulated stomach conditions, highlighting the importance of iron speciation.

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Area of Science:

  • Food Science
  • Materials Science
  • Biochemistry

Background:

  • Iron is essential, and cereals like cornflakes are iron-fortified (up to 14 mg/100 g).
  • Fortified iron's form and bioavailability in processed foods require investigation.

Purpose of the Study:

  • To identify and characterize the magnetic iron particles in cornflakes.
  • To assess the potential bioavailability of this extracted iron under simulated gastric conditions.

Main Methods:

  • Extraction of iron microparticles using a permanent magnet.
  • Characterization via synchrotron X-ray absorption near-edge spectroscopy (XANES) and X-ray diffraction (XRD).
  • Dissolution studies in dilute HCl at 310 K, followed by ICP-MS analysis.

Main Results:

  • Metallic iron, identified as body-centred cubic (BCC) α-iron, was extracted.
  • Magnetometry confirmed approximately 14 mg/100 g of BCC iron.
  • Up to 13% of the metallic iron dissolved in simulated stomach conditions over 5 hours.

Conclusions:

  • Cornflakes contain metallic iron (BCC α-iron) at levels consistent with fortification.
  • The metallic iron exhibits potential bioavailability, dissolving in simulated gastric conditions.
  • Iron speciation is critical for understanding trace element bioavailability in fortified foods.