In Vitro Iron Bioavailability and Antioxidant Activity of Raisins

In Vitro Iron Bioavailability and Antioxidant Activity of Raisins

Iron bioavailabilities and antioxidant activities of 3 generic raisin types‐Golden Thompson, Dipped Thompson, and Sun‐dried Thompson‐were quantified and compared. Iron bioavailability was assessed with an in vitro digestion/Caco‐2 cell culture model using cell ferritin formation as an index of iron...

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Veröffentlicht in:Journal of food science 2003-03, Vol.68 (2), p.701-705
Hauptverfasser: Yeung, C.K., Glahn, R.P., Wu, X., Liu, R.H., Miller, D.D.
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Sprache:eng
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antioxidant activity
Bioavailability
Caco-2 cell culture
Food science
Fruits
Iron
raisins
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container_issue 2
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container_title Journal of food science
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creator Yeung, C.K.
Glahn, R.P.
Wu, X.
Liu, R.H.
Miller, D.D.
description Iron bioavailabilities and antioxidant activities of 3 generic raisin types‐Golden Thompson, Dipped Thompson, and Sun‐dried Thompson‐were quantified and compared. Iron bioavailability was assessed with an in vitro digestion/Caco‐2 cell culture model using cell ferritin formation as an index of iron bioavailability. Antioxidant activity was determined using the total oxyradical‐scavenging capacity (TOSC) assay. Ferritin formation in Caco‐2 cells was low for all 3 raisin types, indicating low iron bioavailability. Ethylenediaminetetraacetic acid (EDTA) enhanced iron bioavailability from raisins but ascorbic, citric, and tartaric acids showed no effect. Antioxidant activity was significantly higher in Golden Thompson than Dipped Thompson and Sun‐dried Thompson, suggesting that enzymatic browning negatively affected antioxidant activity.
doi_str_mv 10.1111/j.1365-2621.2003.tb05735.x
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subjects antioxidant activity
Bioavailability
Caco-2 cell culture
Food science
Fruits
Iron
raisins
title In Vitro Iron Bioavailability and Antioxidant Activity of Raisins
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