An iron binding assay to measure activity of known food sequestering agents: studies with buttermilk solids

A method enabling the measurement and differentiation of both ferrous (Fe 2+) and ferric (Fe 3+) binding was developed to assess the relative sequestering power of known iron chelators and buttermilk solids (BMS). Fe 2+ and Fe 3+ chelation by BMS (0.1–10.0 mg), phytic acid, ethylenediaminetetraaceti...

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Bibliographic Details
Published in:Food chemistry 2001-02, Vol.72 (2), p.245-254
Main Authors: Wong, Peter Y.Y, Kitts, David D
Format: Article
Language:English
Subjects:
Biological and medical sciences
BMS
EDTA
Fat industries
Ferric
Ferrous
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Iron binding
Methods of analysis, processing and quality control, regulation, standards
Phytic acid
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Summary:A method enabling the measurement and differentiation of both ferrous (Fe 2+) and ferric (Fe 3+) binding was developed to assess the relative sequestering power of known iron chelators and buttermilk solids (BMS). Fe 2+ and Fe 3+ chelation by BMS (0.1–10.0 mg), phytic acid, ethylenediaminetetraacetic acid (EDTA) and citric acid (0.1 mM) was measured using a modification of a ferric-thiocyanate method. Fe 2+ and Fe 3+ was determined from the amount of unbound ferric-thiocyanate following incubation with chelator. The assay was optimized for polarity of solvent and pH. Fe 2+ and Fe 3+ binding by sequestering agents was, in descending order of affinity to be: phytic acid>EDTA>BMS>citric acid. Known food iron chelators had a higher affinity towards Fe 3+, while BMS had a higher affinity towards Fe 2+. BMS also demonstrated an excellent iron solubilization property through iron binding activity.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(00)00237-5