Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods
Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iro...
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Wiley
2013-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2013/374030 |
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| author | Azin Pourkhalili Maryam Mirlohi Ebrahim Rahimi |
| author_facet | Azin Pourkhalili Maryam Mirlohi Ebrahim Rahimi |
| author_sort | Azin Pourkhalili |
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| description | Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iron were assessed analytically and statistically. Samples were selected from lambs' loin. Standard methods (AOAC) were used for proximate analysis. For measuring heme iron, the results of four experimental methods were compared regarding their compliance to Ferrozine method which was used for the determination of nonheme iron. Among three cooking methods, the lowest total iron and heme iron were found in boiling method. The heme iron proportions to the total iron in raw, boiled lamb meat and grilled, were counted as 65.70%, 67.75%, and 76.01%, receptively. Measuring the heme iron, the comparison of the methods in use showed that the method in which heme extraction solution was composed of 90% acetone, 18% water, and 2% hydrochloric acid was more appropriate and more correlated with the heme iron content calculated by the difference between total iron and nonheme iron. |
| format | Article |
| id | doaj-art-a8cd75769d7149079cffef64efa02390 |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
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| series | The Scientific World Journal |
| spelling | doaj-art-a8cd75769d7149079cffef64efa023902025-02-03T06:14:20ZengWileyThe Scientific World Journal1537-744X2013-01-01201310.1155/2013/374030374030Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical MethodsAzin Pourkhalili0Maryam Mirlohi1Ebrahim Rahimi2Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord 88137-33395, IranFood Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Science, Isfahan 8174-73461, IranDepartment of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord 88137-33395, IranLamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iron were assessed analytically and statistically. Samples were selected from lambs' loin. Standard methods (AOAC) were used for proximate analysis. For measuring heme iron, the results of four experimental methods were compared regarding their compliance to Ferrozine method which was used for the determination of nonheme iron. Among three cooking methods, the lowest total iron and heme iron were found in boiling method. The heme iron proportions to the total iron in raw, boiled lamb meat and grilled, were counted as 65.70%, 67.75%, and 76.01%, receptively. Measuring the heme iron, the comparison of the methods in use showed that the method in which heme extraction solution was composed of 90% acetone, 18% water, and 2% hydrochloric acid was more appropriate and more correlated with the heme iron content calculated by the difference between total iron and nonheme iron.http://dx.doi.org/10.1155/2013/374030 |
| spellingShingle | Azin Pourkhalili Maryam Mirlohi Ebrahim Rahimi Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods The Scientific World Journal |
| title | Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods |
| title_full | Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods |
| title_fullStr | Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods |
| title_full_unstemmed | Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods |
| title_short | Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods |
| title_sort | heme iron content in lamb meat is differentially altered upon boiling grilling or frying as assessed by four distinct analytical methods |
| url | http://dx.doi.org/10.1155/2013/374030 |
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