Total and Soluble Iron Content and Effect of Certain Inhibitors Present in Selected Varieties of Tepary Bean (Phaseolus acutifolius)

M. A. Benitez, M. I. Grijalva, M. E. Valencia

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

12 Citas (Scopus)

Resumen

Seven varieties of tepary bean (Phaseolus acutifolius) were evaluated for their total iron content, soluble iron content, and content of absorption inhibitors, such as tannins, phosphates, oxalates, and crude fiber. The mean total iron content of tepary bean determined by atomic absorption spectrophotometry was 7.59 ± 0.5 mg/100 g (dry weight basis) and was higher than the mean total iron content of pinto bean (Phaseolus vulgaris) (5.83 mg/100 g). The mean soluble iron content of tepary beans estimated in vitro was 0.7 mg/100 g and was higher compared to that of pinto beans (0.23 mg/100 g). Tannins, oxalates, and phosphates affected the iron solubility in tepary beans. Iron solubility was not affected by crude fiber. © 1994, American Chemical Society. All rights reserved.
Idioma originalInglés estadounidense
Páginas (desde-hasta)1300-1302
Número de páginas3
PublicaciónJournal of Agricultural and Food Chemistry
DOI
EstadoPublicada - 1 jun 1994
Publicado de forma externa

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