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The effect of change in pH on the solubility of iron bis-glycinate chelate and other iron compounds
García-Casal, María Nieves; Layrisse, Miguel.
Afiliación
  • García-Casal, María Nieves; Instituto Venezolano de Investigaciones Científicas. Caracas. VE
  • Layrisse, Miguel; Instituto Venezolano de Investigaciones Científicas. Caracas. VE
Arch. latinoam. nutr ; Arch. latinoam. nutr;51(1,supl.1): 35-36, mar. 2001.
Article en En | LILACS | ID: lil-333616
Biblioteca responsable: BR1.1
ABSTRACT
The effect of a pH change from 2 to 6 was tested on the solubility of ferrous sulfate, ferrous fumarate, iron bis-glycine chelate (Ferrochel) and sodium-iron ethylenediaminetetraacetic acid (NaFeEDTA). It was found that at pH 2 ferrous sulfate, Ferrochel and NaFeEDTA were completely soluble and only 75 of iron from ferrous fumarate was soluble. When pH was raised to 6, iron from amino acid chelate and NaFeEDTA remained completely soluble while solubility from ferrous sulfate and ferrous fumarate decreased 64 and 74, respectively compared to the amount of iron initially soluble at pH 2. These results suggest that iron solubility from iron bis-glycine chelate and NaFeEDTA is not affected by pH changes within the ranges tested, probably because iron remained associated to the respective compounds.
Asunto(s)
Texto completo: 1 Índice: LILACS Asunto principal: Compuestos de Hierro / Glicina Idioma: En Revista: Arch. latinoam. nutr Asunto de la revista: Bioqu¡mica / Educa‡Æo Alimentar e Nutricional / Fen“menos Fisiol¢gicos da Nutri‡Æo / Microbiologia de Alimentos / NUTRICAO Año: 2001 Tipo del documento: Article
Texto completo: 1 Índice: LILACS Asunto principal: Compuestos de Hierro / Glicina Idioma: En Revista: Arch. latinoam. nutr Asunto de la revista: Bioqu¡mica / Educa‡Æo Alimentar e Nutricional / Fen“menos Fisiol¢gicos da Nutri‡Æo / Microbiologia de Alimentos / NUTRICAO Año: 2001 Tipo del documento: Article