1. In Vitro Assay of Iron in Fortified Rice Analogues
- Author
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Zoey B. Chanin, Matthew Frey, Gaurav Patel, Paul W. Johns, Megan Parker, John B. Lasekan, Dipika Matthias, Carmen F. Forsman, and Daniel J. Schmitz
- Subjects
Chromatography ,food and beverages ,chemistry.chemical_element ,Zinc ,Standard solution ,Applied Microbiology and Biotechnology ,In vitro ,Colorimetry (chemical method) ,Analytical Chemistry ,Bioavailability ,chemistry ,Biochemistry ,In vivo ,Reagent ,Safety, Risk, Reliability and Quality ,Selectivity ,Safety Research ,Food Science - Abstract
A simple in vitro assay for the determination of soluble iron in fortified rice analogue/natural rice blends is described. The soluble iron, measured as an indicator of iron bioavailability, is quantified by FerroZine™ colorimetry of the supernatant obtained after simulated gastric (pepsin) and intestinal (pancreatin) digestions. Method suitability was defined by assessments of linearity (R 2 average=0.9999±0.0001, and low standard residual average=+0.6±0.9 %; n=17), precision (day-to-day RSD values [n=3 days] ranged from 5.3 % to 75 % for concentrations from 0.017 to 0.585 mg per 100 g of fortified rice analogue/natural rice blend), accuracy (spike recovery=97.5±0.4 %, n=4, spiking level=0.2 to 0.8 mg/l; and linear response of the digest plot [R 2=1.0000] vs. the standard solution plot [R 2=1.0000]), and selectivity (absence of interference from Ca, Mg, Mn, and Zn; reagent blank correction for minimal bias by Cu). The assay provides for a reliable quantification of the soluble iron in fortified rice analogue/natural rice blends. The assay is regarded not as a substitute for in vivo determination of iron absorption, but instead as a tool for identifying formulation, extrusion, and storage issues that are worthy of formal in vivo study. In this connection, application of the assay to fortified rice analogue/natural rice blends and to experimental rice flour preparations has identified potential agents of iron absorption enhancement (e.g., NaFeEDTA at only 2 % of total iron), and of iron absorption inhibition (zinc).
- Published
- 2013
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