Total iron content and bioavailability from liver, meat and vegetables
Duhaiman, A.S.
Extract: Total iron content of liver, meat and vegetables was determined after wet ashing by a colorimetric method using bathophenanthroline sulfonate and by atomic absorption spectroscopy. An in vitro method was used for determining the amount of iron available for absorption, based on the extraction of iron from the tissues (raw or boiled) with pepsin/HCl, at pH 1.6 and trypsin/pH 7.5, thus simulating the cooking and digestion process. The liberated iron was then determined by the above mentioned two methods. A high amount of iron was found in the liver and meat of cow, compared with that in the liver and meat of chicken, sheep and camel. Among the vegetables, spinach showed the highest iron content, compared with that of potatoes, lettuce, green beans and leek. The amount of iron released (from these tissues) by pepsin and trypsin treatment was between 6 and 22% of the total iron concentration. The two methods used for iron determination gave consistent values, with a correlation coefficient of 0.965, suggesting that these two methods are comparable.(author)
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