IN VITRO IRON AVAILABILITY AND ADSORPTION PATTERN ON COMBINATION OF ACIDITY AND LENGTH OF BOILING TIME ON YARD LONG BEAN

https://doi.org/10.22146/ijc.21798

Leny Yuanita(1*)

(1) Chemistry Department, Faculty of Mathematics and Natural Sciences State University of Surabaya, Surabaya
(*) Corresponding Author

Abstract


The aim of the study is to find iron availability and binding pattern by dietary fiber macromolecule on combination of acidity and length of boiling time, through Kads and Keff, boiling procees at the level of pH 4 and 7 with boiling time at 0 (raw), 5, 15, and 25 minutes. Iron availability and adsorption pattern were analyzed through Miller's in-vitro and Langmuir-Scatchard graph methods. The results of the study showed: (1) the highest iron availability occurs at raw-pH4 treatment; (2) decreasing pH and increasing boiling time decrease Kads,Keff, percent iron bound, and increase iron availability; (3) iron binding pattern by dietary fiber macromolecules through formation of complex compound was more prominent than physical adsorption, involving two types of specific binding sites, one of which showed a higher affinity.


Keywords


iron availability; adsorption pattern; dietary fiber; acidity (pH); boiling time

Full Text:

Full Text PDF


References

[1]   Dreher ML, 1987, Handbook of Dietary Fiber, Marcel Dekker Inc, New York.

[2]   Muchtadi D, 2000, Sayur-sayuran Sumber Serat & Antioksidan : Mencegah Penyakit Degeneratif, Fateta Tek. Pangan & Gizi. Bogor

[3]   Yuanita L, 2004, J. Biosains, 6, 2, 52-58.

[4]   Miller DD, Schricker BR, Rasmussen RR, and Van Campen, D, 1981, Am. J. Clin. Nutr, 34, 2248 – 2256.

[5]   Schricker BR, Miller DD, Rasmussen RR, and Van Campen, D, 1981, Am. J. Clin. Nutr., 34, 2257- 2263.

[6]   Torre M, Rodriguez AR, and Calixto FS, 1995, Food Chem., 54, 23 – 31.

[7]   Thibault JF, Lahaye M, and Guillon F, 1992, Physico-chemical Properties of Food Plant Cell Walls. In : Dietary Fiber- A Component of Food Nutritional Function in Health and Disease. Edited by Schweizer TF and Edwards CA.: 21 – 40, Spinger-Verlag, London.

[8]   Camire AL, and Clydesdale FM, 1981, J. Food Sci., 46, 548-551.

[9]   Shils ME, Olson JA, Shike M, and Ross C, 1998, Modern Nutrition in Health and Disease. Williams & Wilkins, Baltimore.

[10] Frolich W, 1995, Eur. J. Clin. Nutr., 49, S 116- 122.

[11] Sipos P, Pierre TG, Tombacz E, and Webb J, 1995, J. Inorganic Biochem., 58, 129-138.



DOI: https://doi.org/10.22146/ijc.21798

Article Metrics

Abstract views : 258 | views : 314


Copyright (c) 2010 Indonesian Journal of Chemistry

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 


Indonesian Journal of Chemisty (ISSN 1411-9420 / 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

Web
Analytics View The Statistics of Indones. J. Chem.