@article{fdi:010066243,
  title = {{T}he type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from {B}urkina {F}aso},
  author = {{I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {P}icq, {C}hristian and {C}ourbis, {L}. and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{L}eafy vegetable sauces from {B}urkina {F}aso were assessed as a potential vehicle for food fortification. {F}irst, iron and zinc bioaccessibility were measured by dialysability method in amaranth and {J}ew's mallow sauces and in traditional whole dishes consisting of maize paste plus leafy vegetable sauces. {I}ron dialysability and solubility were higher in amaranth than in {J}ew's mallow sauce, pointing to a marked effect of the matrix. {I}ron dialysability was hardly affected by the maize paste contrary to zinc dialysability, which was reduced. {S}econd, iron and zinc bioaccessibility was assessed in the same sauces fortified with {N}a{F}e{EDTA} or iron sulfate. {A}dded iron, i.e. iron supplied by fortification, represented 60% of total iron at the low fortification level and 80% at high level. {I}n amaranth sauces with the high level of fortification using {N}a{F}e{EDTA} and iron sulfate, fractional dialysable iron reached respectively 66% and 26% compared to only 8.1% in the unfortified sauce. {S}imilarly, in {J}ew's mallow sauces, fractional dialysable iron was 57% and 5% respectively with {N}a{F}e{EDTA} and iron sulfate and less than 1% in the unfortified sauce. {C}oncomitantly, fractional dialysable zinc increased by respectively 20% and 40% in amaranth and {J}ew's mallow sauces fortified with {N}a{F}e{EDTA} whereas it remained unchanged with iron sulfate. {I}ron fortification could be an efficient way to greatly increase the available iron content of green leafy vegetable sauces and for this purpose {N}a{F}e{EDTA} is more effective than iron sulfate whatever the food matrix.},
  keywords = {{BURKINA} {FASO}},
  booktitle = {},
  journal = {{F}ood and {F}unction},
  volume = {7},
  numero = {2},
  pages = {1103--1110},
  ISSN = {2042-6496},
  year = {2016},
  DOI = {10.1039/c5fo01227a},
  URL = {https://www.documentation.ird.fr/hor/fdi:010066243},
}