Skip to Main content Skip to Navigation
Journal articles

Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

Abstract : Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design; no significant difference was detected. Garlic’s effect was not significant, but tahini’s effect was negative (−8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.
Document type :
Journal articles
Complete list of metadatas

https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02551705
Contributor : Administrateur Agrosupdijon <>
Submitted on : Thursday, April 23, 2020 - 9:14:03 AM
Last modification on : Tuesday, June 16, 2020 - 11:36:02 AM

Links full text

Identifiers

Citation

Nour Doumani, Isabelle Séverin, Laurence Dahbi, Elias Bou-Maroun, Maya Tueni, et al.. Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model. Foods, MDPI, 2020, 9 (4), ⟨10.3390/foods9040474⟩. ⟨hal-02551705⟩

Share

Metrics

Record views

49