Iron bioavailability fromAmaranthus species: 1—In vitro dialysable iron for estimation of genetic variation
✍ Scribed by Rangarajan, Anusuya; Kelly, John F
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 202 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Green leafy vegetables have the potential to contribute signiÐcant amounts of iron to the diet, if the bioavailability of iron from these foods is improved. In order to determine the potential for genetic manipulation of this trait, 46 lines from 12 species of Amaranthus were evaluated for total and bioavailable iron in greenhouse and Ðeld experiments. Bioavailable iron was estimated using an in vitro assay for dialysable, low-molecular-weight iron compounds. SigniÐcant di †erences (P \ 0É01) were detected among lines and species for total and bioavailable iron. Total iron ranged from 358 to 880 ppm (dry weight) in Ðeld-grown plants and 55 to 123 ppm (dry weight) in greenhousegrown plants. Bioavailable iron ranged from 41 to 63 ppm in Ðeld-grown plants and from 24 to 51 ppm in greenhouse-grown plants. Amaranthus tricolor and A lividus had the highest total and bioavailable iron ; A hypochondriacus had the lowest levels of the species tested. Although Ðeld-grown Amaranthus accumulated higher levels of total and bioavailable iron, a greater proportion of the total iron was sequestered in insoluble, unavailable forms. Generally, species with higher total iron had higher levels of bioavailable iron. These analyses indicated potential for genetic improvement of iron nutritional quality from Amaranthus, especially within the species A tricolor.