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Spanish Meat Derivatives: Heme Analysis by karina moreno is a document available to read on EtoBox.
This study investigates the iron, heme, and nitrosyl-heme content in 40 meat derivatives consumed in Spain, highlighting their variability due to differences in ingredients and processing. The research employs both classical spectrophotometric methods and HPLC for accurate measurement, revealing significant amounts of nitrosyl-heme even without added nitrites or nitrates. The estimated daily intake of total iron, nitrosyl-heme, and total heme from these products is reported as 14.6 mg, 0.399 µg, and 1.39 µg
- Author
- karina moreno
- Language
- EN