The effects of hydrothermal processing and germination on Fe speciation and Fe bioaccessibility to human intestinal Caco-2 cells in Tartary buckwheat
Journal article, 2016

Tartary buckwheat is a gluten-free crop with great potential as a wheat substitute. Iron (Fe) is an important mineral element in staple foods which is required in sufficient bioaccessible quantities. The aim of the study was to investigate how processing of grains into groats (hydrothermal processing to remove the husk) and sprouts (7-day-old seedlings) affected Fe speciation (Fe2+ or Fe3+), Fe ligand composition and Fe bioaccessibility to human Caco-2 cells. Groats contained the least Fe (23.8 ± 1.65 mg kg-1) and the lowest amounts of Fe2+ (8%). Grains and sprouts had comparable Fe concentrations (78.2 ± 2.65 and 68.9 ± 2.73 mg kg-1) and similar proportions of Fe2+ (15% and 18%). The main ligands for Fe in Tartary buckwheat material were phytate and citrate. Phytate was less abundant in sprouts, which did not correlate with greater Fe bioaccessibility. Iron bioaccessibility was 4.5-fold greater for grains than groats, suggesting that Fe is more bioaccessible in the husk than in the rest of the grain.

X-ray absorption near edge structure

Tartary buckwheat

Hydrothermal processing





Pongrac Paula

University of Ljubljana

Nathalie Scheers

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ann-Sofie Sandberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Potisek Mateja

University of Ljubljana

Arcˇon Iztok

University of Nova Gorica

Jozef Stefan Institute

Kreft Ivan

Nutrition Institute

Kumpc Peter

Jozef Stefan Institute

Vogel-Mikuš Katarina

University of Ljubljana

Jozef Stefan Institute

Food Chemistry

0308-8146 (ISSN) 1873-7072 (eISSN)

Vol. 199 782-790

Areas of Advance

Life Science Engineering (2010-2018)

Subject Categories

Nutrition and Dietetics





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