master's thesis
Determination of iron content in different types of flours

Josipa Fako (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleOdređivanje sadržaja željeza u različitim tipovima brašna
AuthorJosipa Fako
Mentor(s)Ines Banjari (thesis advisor)
Abstract
Hrana koja predstavlja osnovu svakodnevne prehrane, hrana biljnog podrijetla sadrži željezo niske bioraspoloživosti, pa se sve veći naglasak stavlja na potencijal funkcionalne hrane u prevenciji ovog najčešćeg prehrambenog deficita u svim zemljama svijeta. Određen je sadržaj željeza heljdinog, pirovog, prosenog, raženog, slanutkovog, sojinog i zobenog brašna primjenom brze spektrofotometrijske metode koju su razvili Kosse i sur. (2001.). Validacija metode pokazuje dobru linearnost i ponovljivost pripreme otopina (relativna standardna devijacija se kreće od 1,07 do 2,81 %), ali ne pokazuje dobru točnost, a mogući je razlog visok sadržaj fitinske kiseline u ispitivanim uzorcima. Sojino brašno je imalo najveći (8,83 mg/100 g) a heljdino brašno najniži sadržaj željeza (2,16 mg/100 g). Obzirom na prosječnu konzumaciju kruha i peciva na razini Hrvatske i pojedinim regijama prema podacima Hrvatske agencije za hranu, najveći procijenjeni potencijalni unos željeza je u regiji Lika i Banovina, a slijede Slavonija, Istra, Primorje i Gorski Kotar, Sjeverna Hrvatska, Dalmacija, te Grad Zagreb. Analizirani tipovi brašna se obzirom na sadržaj željeza mogu smatrati funkcionalnim proizvodima koji bi se trebali preporučivati svim osobama u riziku od nedovoljnog unosa željeza prehranom. Treba imati u vidu visok sadržaj fitinske kiseline koja može značajno negativno utjecati na bioraspoloživost željeza, pa se ističe potreba edukacije o pravilnom kombiniranju hrane.
Keywordsflour iron
Parallel title (English)Determination of iron content in different types of flours
Committee MembersIvana Flanjak (committee chairperson)
Ines Banjari (committee member)
Daniela Čačić Kenjerić (committee member)
Daliborka Koceva Komlenić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2016-09-07
Parallel abstract (English)
Food that represents the basis of a daily diet, plant food contains iron of low bioavailability. Therefore, the emphasis is put on the potential of functional foods in the prevention of the most common nutritional deficiency around the globe. Iron content of buckwheat, spelt, millet, rye, chick pea, soy, and oat flour was determined by a spectrophotometric method developed by Kosse et al. (2001.). Validation showed good linearity and repeatability of sample preparation (relative standard deviation ranges from 1.07 to 2.81 %), up to 10 % difference), while recovery was unsatisfying possibly due to high phytic acid content in the test samples. Soy flour had the highest (8.83 mg/100 g), while buckwheat flour had the lowest iron content (2.16 mg/100 g). Considering the average consumption of bread and bakery products in Croatia and separate regions according to the Croatian Food Agency data, the highest estimated potential intake of iron is in region Lika and Banovina, followed by Slavonia, Istria, Pimorje and Gorski Kotar, Northern Croatia, Dalmatia and the City of Zagreb. Analysed types of flour can be considered as functional products that should be recommended to all people at risk of iron deficiency. High content of phytic acid needs to be considered since it can significantly negatively affect iron bioavailability, which emphasizes the need of education on proper food combinations.
Parallel keywords (Croatian)brašno željezo
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:530263
CommitterIvana Šuvak