A multifaceted analysis: Unveiling the complexities of wheat genotype, fortification, and processing on Iron and zinc bioavailability in whole wheat flour and chapati

A multifaceted analysis: Unveiling the complexities of wheat genotype, fortification, and processing on Iron and zinc bioavailability in whole wheat flour and chapati

This study examines the complex interactions between wheat cultivar selection and fortification with NaFeEDTA and ascorbic acid (AA) on the bioavailability of iron (Fe) and zinc (Zn) in whole wheat flour (WWF) and chapati. Nineteen hexaploid wheat cultivars were rigorously assessed for their intrins...

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Veröffentlicht in:Food chemistry 2025-01, p.142907, Article 142907
Hauptverfasser: Gupta, Om Prakash, Singh, Ajeet, Ankush, Malik, Vipin Kumar, Pandey, Vanita, Kumar, Sunil, Ram, Sewa, Tiwari, Ratan
Format: Artikel
Sprache:eng
Schlagworte:
Bio-accessibility
Bioavailability
Fe and Zn
Genetic variation
Whole wheat flour
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Zusammenfassung:This study examines the complex interactions between wheat cultivar selection and fortification with NaFeEDTA and ascorbic acid (AA) on the bioavailability of iron (Fe) and zinc (Zn) in whole wheat flour (WWF) and chapati. Nineteen hexaploid wheat cultivars were rigorously assessed for their intrinsic Fe and Zn profiles, including total content (TC), solubility (S), and bio-accessibility (B), utilizing an in-vitro gastrointestinal model. Significant variations (P 
ISSN:0308-8146
DOI:10.1016/j.foodchem.2025.142907