The authors thank the California Raisin Marketing Board for financial support and for arranging the raisin samples. We also thank Yongpei Chang, Borys Polon, Jessica Wissler, Kelly Wolfe, and Gary Wortley for their fine technical assistance.
In Vitro Iron Bioavailability and Antioxidant Activity of Raisins
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 2, pages 701–705, March 2003
How to Cite
Yeung, C.K., Glahn, R.P., Wu, X., Liu, R.H. and Miller, D.D. (2003), In Vitro Iron Bioavailability and Antioxidant Activity of Raisins. Journal of Food Science, 68: 701–705. doi: 10.1111/j.1365-2621.2003.tb05735.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20020341 Submitted 6/5/02, Revised 7/5/02, Accepted 7/15/02, Received 7/16/02
- antioxidant activity;
- Caco-2 cell culture
ABSTRACT: Iron bioavailabilities and antioxidant activities of 3 generic raisin types-Golden Thompson, Dipped Thompson, and Sun-dried Thompson-were quantified and compared. Iron bioavailability was assessed with an in vitro digestion/Caco-2 cell culture model using cell ferritin formation as an index of iron bioavailability. Antioxidant activity was determined using the total oxyradical-scavenging capacity (TOSC) assay. Ferritin formation in Caco-2 cells was low for all 3 raisin types, indicating low iron bioavailability. Ethylenediaminetetraacetic acid (EDTA) enhanced iron bioavailability from raisins but ascorbic, citric, and tartaric acids showed no effect. Antioxidant activity was significantly higher in Golden Thompson than Dipped Thompson and Sun-dried Thompson, suggesting that enzymatic browning negatively affected antioxidant activity.