Effect of Allium spices (garlic and onion) on the bioaccessibility of iron from Moringa oleifera leaves

The aim of this study was to investigate the effect of garlic and onion, two Allium spices rich in sulfur compounds, on the bioaccessibility of iron from Moringa oleifera leaves. We first quantified anti‐nutritional factors in various cooked mixtures of Moringa oleifera leaves and spices, with incre...

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Bibliographic Details
Published in:Food science & nutrition 2024-03, Vol.12 (3), p.2115-2121
Main Authors: Mawouma, Saliou, Doudou Walko, Florence, Mbyeya, Jude, Hamidou Yaya, Souaibou, Awoudamkine, Emmanuel, Funtong, Carl Moses Mbofung
Format: Article
Language:English
Subjects:
Acids
Allium
Allium cepa
Allium sativum
Anemia
bioaccessibility
Bioavailability
Cereals
Dry matter
Garlic
In vitro methods and tests
Iron
Mixtures
Moringa oleifera
Moringa oleifera leaves
Onions
Original
Phenols
Polyphenols
Potassium
Speciation
Spices
Sulfur
Sulfur compounds
Vegetables
Vitamin deficiency
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Summary:The aim of this study was to investigate the effect of garlic and onion, two Allium spices rich in sulfur compounds, on the bioaccessibility of iron from Moringa oleifera leaves. We first quantified anti‐nutritional factors in various cooked mixtures of Moringa oleifera leaves and spices, with increasing level of incorporation of garlic or onion. We then assessed the iron bioaccessibility of the various mixtures using a simulated in vitro digestion method. Finally, we studied the speciation of bioaccessible iron. Total phenols contents ranging from 801.44 to 903.07 and from 869.78 to 990.72 mg/100 g of dry matter in garlic and onion mixtures, respectively, increased (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.3913