Iron (II) Citrate Complex as a Food Supplement: Synthesis, Characterization and Complex Stability

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ID: 63667
2018
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Abstract
Iron deficiency represents a widespread problem for a large part of the population, especially for women, and has received increasing attention in food/supplement research. The contraindications of the iron supplements commercially available (e.g., imbalances in the levels of other essential nutrients, low bioavailability, etc.) led us to search for a possible alternative. In the present work, a rapid and easy method to synthetize a solid iron (II) citrate complex from iron filings and citric acid was developed to serve, eventually, as a food supplement or additive. In order to state its atomic composition and purity, an assortment of analytical techniques was employed (e.g., combustion analysis, thermogravimetry, X-ray diffractometry, UV/Vis spectrophotometry, etc.). Results demonstrate that the synthesized crystalline solid corresponds to the formula FeC6H6O7∙H2O and, by consequence, contains exclusively iron (II), which is an advantage with respect to existing commercial products, because iron (II) is better absorbed than iron (III) (high bioavailability of iron).
Reference Key
naviglio2018ironnutrients Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Naviglio, Daniele;Salvatore, Maria Michela;Limatola, Marianna;Langella, Ciro;Faralli, Stefano;Ciaravolo, Martina;Andolfi, Anna;Salvatore, Francesco;Gallo, Monica;
Journal Nutrients
Year 2018
DOI
DOI not found
URL
https://www.mdpi.com/2072-6643/10/11/1647
Keywords
Chemical technology nutrition. foods and food supply

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