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- Title
Physicochemical properties and bioavailability of five sources of ferric orthophosphate in ready-to-eat cereal.
- Authors
Dickmann, Robin Sue; Strasburg, Gale M.; Romsos, Dale R.
- Abstract
The light color and oxidative stability of ferric orthophosphate (FeOP4) make it an attractive iron fortificant. However, FeOP4 has had limited use in cereal due its variable source-to-source bioavailability. An understanding of the mechanisms underlying this variability may facilitate production of a FeOP4 source with consistent bioavailability. Five FeOP4 sources were processed into ready-to-eat cereal, added diets, and fed to anemic rats for 2-wks. The relative bioavailability values (RBVs) ranged from 51 - 99% (see table). Sources 1-3 were standard Fe2So4, RBV=I00, and 2 controls (not presented). Particle surface area (SA) and mean particle size (MPS) influence solubility. SA, PS, and the PS distribution may partially explain the variable RBVs see table). Preferential moisture uptake by the amorphous content the samples, measured by Dynamic Vapor Sorption, provides further explanation (see table).
- Subjects
BIOAVAILABILITY; FERROUS sulfate; PREPARED cereals; IRON in the body; LABORATORY rats
- Publication
FASEB Journal, 2007, Vol 21, Issue 6, pA1113
- ISSN
0892-6638
- Publication type
Article
- DOI
10.1096/fasebj.21.6.a1113-b