Evaluation of total concentration, bioaccessible and iron speciation in fish (Tilapaia rendali)

Abstract

For the proper operation of the body, many nutrients are necessary. Among the inorganic compounds, iron may be detached, an essential nutrient for almost all living species which plays many essential physiological roles in biological systems. Because of their involvement in a variety processes and functions in the human body its deficiency causes disorders and dysfunctions such as, for example, anemia and similar processes. Thus, preventing the deficiency of this nutrient through the consumption of foods with high iron content and know the bioaccessible amount of this element in these foods , for metabolism becomes important to make a proper diet that meets the daily needs of the iron. In this project is proposed to quantification, through Atomic Absorption Spectrometry in flame techniques, the iron content in fish and their bioaccessible quantification by in vitro tests to assess the actual nutritional value of available nutrients in these foods. The iron present in the food is in the form of heme iron and nonheme iron ( iron ion ) thus speciation of iron is performed. An analysis of the chemical composition of food will be performed , this is , determination of moisture, protein, ash , lipids and carbohydrates. (AU)