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Total Iron (total + iron)
Terms modified by Total Iron Selected AbstractsTotal Heme and Non-heme Iron in Raw and Cooked MeatsJOURNAL OF FOOD SCIENCE, Issue 5 2002G. Lombardi-Boccia ABSTRACT: This study provides data on the total heme and non-heme iron contents in poultry (chicken, turkey), beef, veal, lamb, horse, ostrich, rabbit, and pork meat cuts. The effect of cooking on heme iron content was also studied. Total iron and heme iron contents markedly differed between muscles in poultry. Heme iron in red meats ranged from 72 to 87%. Heme iron in rabbit and pork was 56 and 62% of total iron. Heating decreased heme iron, the severity of the losses depended on cooking methods: in poultry, losses ranged from 22 to 43%; less severe impact was detected in pan-cooked meat, where the losses ranged from 1 to 24%. [source] The coupling of biological iron cycling and mineral weathering during saprolite formation, Luquillo Mountains, Puerto RicoGEOBIOLOGY, Issue 4 2005H. L. BUSS ABSTRACT Corestones of quartz diorite bedrock in the Rio Icacos watershed in Puerto Rico weather spheroidally to form concentric sets of partially weathered rock layers (referred to here as rindlets) that slowly transform to saprolite. The rindlet zone (0.2,2 m thick) is overlain by saprolite (2,8 m) topped by soil (0.5,1 m). With the objective of understanding interactions between weathering, substrate availability, and resident micro-organisms, we made geochemical and microbiological measurements as a function of depth in 5 m of regolith (soil + saprolite). We employed direct microscopic counting of total cell densities; enumeration of culturable aerobic heterotrophs; extraction of microbial DNA for yield calculations; and biochemical tests for iron-oxidizing bacteria. Total cell densities, which ranged from 2.5 × 106 to 1.6 × 1010 g,1 regolith, were higher than 108 g,1 at three depths: in the upper 1 m, at 2.1 m, and between 3.7 and 4.9 m, just above the rindlet zone. High proportions of inactive or unculturable cells were indicated throughout the profile by very low percentages of culturable heterotrophs (0.0004% to 0.02% of total cell densities). The observed increases in total and culturable cells and DNA yields at lower depths were not correlated with organic carbon or total iron but were correlated with moisture and HCl-extractable iron. Biochemical tests for aerobic iron-oxidizers were also positive at 0.15,0.6 m, at 2.1,2.4 m, and at 4.9 m depths. To interpret microbial populations within the context of weathering reactions, we developed a model for estimating growth rates of lithoautotrophs and heterotrophs based on measured substrate fluxes. The calculations and observations are consistent with a model wherein electron donor flux driving bacterial growth at the saprolite,bedrock interface is dominated by Fe(II) and where autotrophic iron-oxidizing bacteria support the heterotrophic population and contribute to bedrock disaggregation and saprolite formation. [source] Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscleINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2001Shuze Tang The comparative anti-oxidative effects of added tea catechins (TC) and ,-tocopherol to raw minced red meat (beef and pork), poultry (chicken, duck and ostrich) and fish (whiting and mackerel) muscle on susceptibility to lipid oxidation were investigated during 10 days of refrigerated (4 °C) display. Fresh meats, poultry and fish, purchased from a local market, were trimmed to remove bones, skin and surface fat and minced through a 4 mm plate. The minced muscle of each species was treated with either the addition of 300 mg TC kg,1 minced muscle (TC300) or 300 mg ,-tocopherol kg,1 minced muscle (VE300). Minced muscle without any additives served as control (C). Oxidative stability (TBARS) was measured at 3-day intervals. Total lipids, fatty acid composition, total iron and haem iron from minced muscle for each species were also analysed. The susceptibility of untreated minced muscle to lipid oxidation was in the decreasing order: mackerel > beef > duck > ostrich > pork , chicken > whiting. This may be because of the different content of total fat, iron and fatty acid composition between species. The TC300 significantly (P < 0.05) reduced lipid oxidation compared with controls for all seven species as shown by lower TBARS values. The anti-oxidant potential of TC was two to fourfold greater than that of ,-tocopherol at the same concentration and this potential was species dependent. The VE300 showed limited capacity in inhibiting lipid oxidation for pork, chicken, duck and whiting. The results obtained show that TCs are powerful natural antioxidants when used in minced muscle food. [source] Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian AfricaJOURNAL OF FOOD SCIENCE, Issue 2 2007Sylvie Avallone ABSTRACT:, The effects of the formulation (okra, fish, soumbala, extract of wood ash) and cooking time of okra sauce on total iron and zinc content and on their in vitro digestibility were evaluated following a Doehlert uniform shell design with 5 factors and 33 trials. Cooking time had no significant effect on in vitro digestible iron and zinc content, whereas formulation did. Each ingredient had a specific effect. Extract of wood ash, which is a source of soluble and digestible iron and zinc, is a good way of increasing the digestible mineral content of the dish. Okra, the main ingredient in this sauce, has a negative effect and should be added in moderate quantities (< 37.7% of the DM of the sauce). An optimization using the desirability function allows us to identify the optimal recipe that enabled the quantity of digestible iron to be doubled and the quantity of digestible zinc to be increased by one third. This recipe calls for a mixture of 37.7% okra, 26.3% dried fish, 18.5% soumbala, and 3.7% extract of wood ash cooked for 25 min. [source] Total Heme and Non-heme Iron in Raw and Cooked MeatsJOURNAL OF FOOD SCIENCE, Issue 5 2002G. Lombardi-Boccia ABSTRACT: This study provides data on the total heme and non-heme iron contents in poultry (chicken, turkey), beef, veal, lamb, horse, ostrich, rabbit, and pork meat cuts. The effect of cooking on heme iron content was also studied. Total iron and heme iron contents markedly differed between muscles in poultry. Heme iron in red meats ranged from 72 to 87%. Heme iron in rabbit and pork was 56 and 62% of total iron. Heating decreased heme iron, the severity of the losses depended on cooking methods: in poultry, losses ranged from 22 to 43%; less severe impact was detected in pan-cooked meat, where the losses ranged from 1 to 24%. [source] | ||||||||||