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|Type:||Artigo de periódico|
|Title:||Preparation of iron III aminocarboxylates from hydrolized corn cake from oil extraction. Chemical characterization and evaluation of iron bioavailability|
|Abstract:||Anemia caused by iron deficiency is the most prevalent nutritional disorder. The main causes are low iron ingestion and/or low bioavailability of the iron ingested. This project aimed at synthesizing an organic compound containing iron, by means of a reaction between Fe3+ ions and an acid hydrolyzed vegetable protein, with low NaCl content, obtained from a corn cake remaining after oil extraction. The product was prepared by the use of a 1: 1 molar relation between the total content of aminoacids and the iron ions. The chemical characterization was made using infrared spectroscopy and C, H, N and iron analyses. The iron analyses were carried out using atomic absorption and presented a value of 25.9%. The iron bioavailability was evaluated using the depletion and repletion method in anemic mice and evaluation using the Hemoglobin Regeneration Index. The compound exhibited 112.8% bioavailability with respect to ferrous sulphate.|
|Editor:||Inst Tecnologia Parana|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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