Effect of Beta Carotene on the Ionisable Iron Content of Wheat
N. Butler*, P. Ghugre
S.N.D.T. Women’s University, India
Corresponding Author Email: bnr.rnb11@gmail.com
Abstract:
Wheat (Triticum aestivum) is widely produced and consumed in India. It is one of the staple foods of India. As majority of Indian population have vegetarian diets, cereals constitute a major portion. Important nutrients like iron are usually from non-haem sources. Although, wheat contains iron, it has low bioavailability due to the presence of iron inhibitors like phytate. Recent studies have indicated that beta carotene can be a potential iron enhancer with the probability of phytate-chelating mechanism. As ionisable iron is an indicator of bioavailability, this study analysed the influence of beta carotene (synthetic and natural) on ionisable iron content of wheat. Three varieties of wheat samples were procured, ground into flour and prepared into rotis. The total iron, ionisable iron and phytate content of grain, flour and roti was estimated. The percent increase in ionisable iron content for synthetic beta carotene was 13.1±6.7%, whereas, for natural beta carotene, i.e., carrot (Daucus carota subsp. sativus), it was 10.06±1.35%. This study indicates that both synthetic and natural beta carotene have a positive effect on ionisable iron content of wheat.
Keywords:
Beta Carotene; Carrots; Iron Bioavailability; Ionisable Iron; Phyate; Wheat
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