In Vitro Iron Bioavailability and Antioxidant Activity of Raisins

Iron bioavailabilityes and antioxidant activiales of 3 generic raisla types-Golden Thompson, Dipped Thompson, and Sun-dried Thompson-were qunatified and compared, Iron bioavailability was assessed with an in vitro digestion/Caco-2 cell culture model using cell ferritre focatation as an index of from bioavailability. Antodsidant activity was determined using the total exyradical-scavenging capacity (TOSC) assay. Ferricin formation in Caco-2 cells was low for all 3 raisin types, indicating low from bioavailability. Erhylenediaminetetracetic acid (EDTA) enhanced Iron bioavallability from raisins but raislas but ascordbic, citaic, and tarinric ralsins but assorblk, electric acids showed no effect, Antioridora activity was significantly higher in Golden Thompson than Dipped Thompson and Son-dried Thompson, soggesting that enzymatic browaing negatively affected antioxidant activity.

[1]  R. Durst,et al.  Polyphenolic composition of raisins. , 2000, Journal of agricultural and food chemistry.

[2]  W. Bezwoda,et al.  The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables , 1983, British Journal of Nutrition.

[3]  R. Prior,et al.  Antioxidant and prooxidant behavior of flavonoids: structure-activity relationships. , 1997, Free radical biology & medicine.

[4]  Donald B. Thompson,et al.  Mushroom (Agaricus bisporus), Its Polyphenoloxidase, and Polyphenolics Affect In Vitro Iron Availability , 1992 .

[5]  J. F. Thompson,et al.  Decreased citrate improves iron availability from infant formula: application of an in vitro digestion/Caco-2 cell culture model. , 1998, The Journal of nutrition.

[6]  G. Wortley,et al.  Inhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: studies using an in vitro digestion/Caco-2 cell model. , 2002, Journal of agricultural and food chemistry.

[7]  P. Whittaker,et al.  Effect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread , 1990, British Journal of Nutrition.

[8]  R. Liu,et al.  Nutrition: Antioxidant activity of fresh apples , 2000, Nature.

[9]  P. South,et al.  Iron binding by tannic acid : effects of selected ligands , 1998 .

[10]  L. Hallberg,et al.  Iron absorption from the whole diet. Relation to meal composition, iron requirements and iron stores. , 1995, European journal of clinical nutrition.

[11]  O. A. Lee,et al.  Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model. , 1998, The Journal of nutrition.

[12]  Joint Fao,et al.  Evaluation of certain food additives and contaminants. Forty-first report of the Joint FAO/WHO Expert Committee on Food Additives. , 1993, World Health Organization technical report series.

[13]  M. Garcia-Casal,et al.  Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols. , 2000, The Journal of nutrition.

[14]  R. Lamuela-Raventós,et al.  Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent , 1999 .

[15]  O. A. Lee,et al.  In Vitro Digestion/Caco‐2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice Cereal , 1999 .

[16]  P. Hollman,et al.  Analysis and health effects of flavonoids , 1996 .

[17]  F. Regoli,et al.  A rapid gas chromatographic assay for determining oxyradical scavenging capacity of antioxidants and biological fluids. , 1998, Free radical biology & medicine.

[18]  I. Johnson,et al.  Effects of food processing and fruit juices on in-vitro estimated iron availability from cereals, vegetables and fruits , 1987 .

[19]  J. Heimbach,et al.  Safety assessment of iron EDTA [sodium iron (Fe(3+)) ethylenediaminetetraacetic acid]: summary of toxicological, fortification and exposure data. , 2000, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[20]  J. Cook.  Determinants of nonheme iron absorption in man , 1983 .

[21]  D. Miller,et al.  A rapid method for iron determination in fortified foods , 2001 .

[22]  J. Marchini,et al.  Iron from complex salts and its bioavailability to rats. , 1995, International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition.

[23]  Concepción Sánchez-Moreno,et al.  Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents , 1999 .

[24]  Sibel Karakaya,et al.  Antioxidant activity of some foods containing phenolic compounds. , 2001, International journal of food sciences and nutrition.

[25]  M Brune,et al.  Iron absorption and phenolic compounds: importance of different phenolic structures. , 1989, European journal of clinical nutrition.

[26]  Stuart Gillespie,et al.  Major issues in the control of iron deficiency , 1998 .

[27]  R. Hurrell.  Preventing iron deficiency through food fortification. , 2009, Nutrition reviews.

[28]  John R. L. Walker,et al.  Enzymatic Browning in Fruits: Its Biochemistry and Control , 1995 .

[29]  J. Whitaker,et al.  Enzymatic browning and its prevention , 1995 .

[30]  G. Nace,et al.  Iron(III)--phosphoprotein chelates: stoichiometric equilibrium constant for interation of iron(III) and phosphorylserine residues of phosvitin and casein. , 1979, Biochemistry.

[31]  Mengcheng Tang,et al.  The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals , 1999 .

[32]  Y. Hsieh,et al.  Valence state of iron in the presence of ascorbic acid and ethylenediaminetetraacetic acid , 1997 .

[33]  L. Hallberg,et al.  Iron absorption from the whole diet in men: how effective is the regulation of iron absorption? , 1997, The American journal of clinical nutrition.