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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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| Published in: | Journal of agricultural and food chemistry 2008-04, Vol.56 (8), p.2553-2557 |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-a471t-9944dfb3096fe6a537f462110f404c04722494acb2b1b0654f72959e399834eb3 |
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| cites | cdi_FETCH-LOGICAL-a471t-9944dfb3096fe6a537f462110f404c04722494acb2b1b0654f72959e399834eb3 |
| container_end_page | 2557 |
| container_issue | 8 |
| container_start_page | 2553 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 56 |
| creator | Drago, Silvina R Valencia, Mirta E |
| description | 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. |
| doi_str_mv | 10.1021/jf073009u |
| format | article |
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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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf073009u</identifier><identifier>PMID: 18363354</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>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</subject><ispartof>Journal of agricultural and food chemistry, 2008-04, Vol.56 (8), p.2553-2557</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a471t-9944dfb3096fe6a537f462110f404c04722494acb2b1b0654f72959e399834eb3</citedby><cites>FETCH-LOGICAL-a471t-9944dfb3096fe6a537f462110f404c04722494acb2b1b0654f72959e399834eb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20291089$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18363354$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Drago, Silvina R</creatorcontrib><creatorcontrib>Valencia, Mirta E</creatorcontrib><title>Mineral Dialyzability in Milk and Fermented Dairy Products Fortified with FeNaEDTA</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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.</description><subject>Analytical Methods</subject><subject>Animals</subject><subject>ascorbic acid</subject><subject>Ascorbic Acid - administration & dosage</subject><subject>Ascorbic Acid - analysis</subject><subject>bioavailability</subject><subject>Biological and medical sciences</subject><subject>Biological Availability</subject><subject>calcium</subject><subject>Calcium - analysis</subject><subject>Dairy Products - analysis</subject><subject>Dialysis</subject><subject>dietary minerals</subject><subject>dietary nutrient sources</subject><subject>Edetic Acid - administration & dosage</subject><subject>Edetic Acid - pharmacokinetics</subject><subject>EDTA (chelating agent)</subject><subject>Fermentation</subject><subject>Ferric Compounds - administration & dosage</subject><subject>Ferric Compounds - pharmacokinetics</subject><subject>Ferrous Compounds - administration & dosage</subject><subject>ferrous sulfate</subject><subject>food fortification</subject><subject>Food industries</subject><subject>Food, Fortified - analysis</subject><subject>fortified foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Iron</subject><subject>lactic fermentation</subject><subject>milk</subject><subject>Milk - chemistry</subject><subject>Milk and cheese industries. Ice creams</subject><subject>mineral availability</subject><subject>Minerals - analysis</subject><subject>Minerals - pharmacokinetics</subject><subject>yogurt</subject><subject>zinc</subject><subject>Zinc - analysis</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqF0U1v0zAYB3ALMbEyOPAFIBeQdsh4Hr8lPk7rOphWmLbubDmJDe7SZLMTQfn0c9Wqu0zi5MP_p-fNhHxAOEGg-HXpoGAAanxFJigo5AKxfE0mkMK8FBIPydsYlwBQigLekEMsmWRM8Am5mfvOBtNmU2_a9T9T-dYP68x32dy395npmmxmw8p2g22yqfFhnV2HvhnrIWazPgze-RT88cPv5H6Y8-ni9B05cKaN9v3uPSJ3s_PF2bf86ufF97PTq9zwAodcKc4bVzFQ0llpBCsclxQRHAdeAy8o5YqbuqIVViAFdwVVQlmmVMm4rdgR-bKt-xD6x9HGQa98rG3bms72Y9RSYVqYw38hKqpKlCrB4y2sQx9jsE4_BL8yYa0R9ObSen_pZD_uio7VyjbPcnfaBD7vgIm1aV0wXe3j3lGgab5y0zTfOh8H-3efm3CvZcEKoRfXt_pS3JQXUsz1PPlPW-9Mr82vkGre3VLAzViAJdLnzqaOetmPoUvf8MIKT9zNpzY</recordid><startdate>20080423</startdate><enddate>20080423</enddate><creator>Drago, Silvina R</creator><creator>Valencia, Mirta E</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20080423</creationdate><title>Mineral Dialyzability in Milk and Fermented Dairy Products Fortified with FeNaEDTA</title><author>Drago, Silvina R ; Valencia, Mirta E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a471t-9944dfb3096fe6a537f462110f404c04722494acb2b1b0654f72959e399834eb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Analytical Methods</topic><topic>Animals</topic><topic>ascorbic acid</topic><topic>Ascorbic Acid - administration & dosage</topic><topic>Ascorbic Acid - analysis</topic><topic>bioavailability</topic><topic>Biological and medical sciences</topic><topic>Biological Availability</topic><topic>calcium</topic><topic>Calcium - analysis</topic><topic>Dairy Products - analysis</topic><topic>Dialysis</topic><topic>dietary minerals</topic><topic>dietary nutrient sources</topic><topic>Edetic Acid - administration & dosage</topic><topic>Edetic Acid - pharmacokinetics</topic><topic>EDTA (chelating agent)</topic><topic>Fermentation</topic><topic>Ferric Compounds - administration & dosage</topic><topic>Ferric Compounds - pharmacokinetics</topic><topic>Ferrous Compounds - administration & dosage</topic><topic>ferrous sulfate</topic><topic>food fortification</topic><topic>Food industries</topic><topic>Food, Fortified - analysis</topic><topic>fortified foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Iron</topic><topic>lactic fermentation</topic><topic>milk</topic><topic>Milk - chemistry</topic><topic>Milk and cheese industries. Ice creams</topic><topic>mineral availability</topic><topic>Minerals - analysis</topic><topic>Minerals - pharmacokinetics</topic><topic>yogurt</topic><topic>zinc</topic><topic>Zinc - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Drago, Silvina R</creatorcontrib><creatorcontrib>Valencia, Mirta E</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Drago, Silvina R</au><au>Valencia, Mirta E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Mineral Dialyzability in Milk and Fermented Dairy Products Fortified with FeNaEDTA</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2008-04-23</date><risdate>2008</risdate><volume>56</volume><issue>8</issue><spage>2553</spage><epage>2557</epage><pages>2553-2557</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>18363354</pmid><doi>10.1021/jf073009u</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2008-04, Vol.56 (8), p.2553-2557 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_69100840 |
| source | American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list) |
| 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 |
| title | Mineral Dialyzability in Milk and Fermented Dairy Products Fortified with FeNaEDTA |
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