IN-VITRO STUDIES ON BIOAVAILABILITY OF IRON BY CHANGING TECHNIQUES IN-HOME COOKED FOODS

Authors
REHMANI FS ANWAR A SAIF S
Citation
Fs. Rehmani et al., IN-VITRO STUDIES ON BIOAVAILABILITY OF IRON BY CHANGING TECHNIQUES IN-HOME COOKED FOODS, Journal of the Chemical Society of Pakistan, 19(3), 1997, pp. 193-195
Citations number
11
Journal title
Journal of the Chemical Society of Pakistan → ACNP
ISSN journal
02535106
Volume
19
Issue
3
Year of publication
1997
Pages
193 - 195
Database
ISI
SICI code
0253-5106(1997)19:3<193:ISOBOI>2.0.ZU;2-F
Abstract
Measurement of 1,10 phenanthroline colour complexes with free (Fe++) i ron released after ''in vitro digestion'' of the food stuff was carrie d out. Intensity of colour produced was directly proportional to the a mount of iron released from food which was measured spectrophotometric ally. Results have shown a diverse amount of free iron in different fo ods. In general, it was observed that food processed by simple method and without spices contain comparatively high contents of iron.