Mineral Dialyzability in Milk and Fermented Dairy Products Fortified with FeNaEDTA

Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-04, Vol.56 (8), p.2553-2557
Main Authors: Drago, Silvina R, Valencia, Mirta E
Format: Article
Language:English
Subjects:
Analytical Methods
Animals
ascorbic acid
Ascorbic Acid - administration & dosage
Ascorbic Acid - analysis
bioavailability
Biological and medical sciences
Biological Availability
calcium
Calcium - analysis
Dairy Products - analysis
Dialysis
dietary minerals
dietary nutrient sources
Edetic Acid - administration & dosage
Edetic Acid - pharmacokinetics
EDTA (chelating agent)
Fermentation
Ferric Compounds - administration & dosage
Ferric Compounds - pharmacokinetics
Ferrous Compounds - administration & dosage
ferrous sulfate
food fortification
Food industries
Food, Fortified - analysis
fortified foods
Fundamental and applied biological sciences. Psychology
Iron
lactic fermentation
milk
Milk - chemistry
Milk and cheese industries. Ice creams
mineral availability
Minerals - analysis
Minerals - pharmacokinetics
yogurt
zinc
Zinc - analysis
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Summary:Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for FS. The addition of AA to milk improved Fe dialyzability when using FS and slightly decreased Fe dialyzability in the FE-fortified nonfermented samples. Milk fermentation increased iron availability from both iron sources. Zinc and calcium dialyzability in products containing any of the two iron sources was increased in fermented milks. EDTA improved Zn dialyzability from intrinsic zinc in every manufactured dairy product. Whereas for milks fortified with FS and stored at 4 °C for 24 h, the AA content remained close to the original concentration, a higher AA degradation was observed when milks were fortified with FE.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf073009u