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Researches concerning composition and technological factors influence on iron bioavailability in fortified food products

Author: Corina Ciobanu
Degree:doctor of engineering
Speciality: 05.18.01 - Technology of food products (with specification of products and procedures)
Scientific adviser: Olga Deseatnicov
doctor, professor, Technical University of Moldova
Scientific council:


The thesis was presented on the 26 October, 2007
Approved by NCAA on the 28 February, 2008


Adobe PDF document0.61 Mb / in romanian


CZU 640.17

Adobe PDF document 1.51 Mb / in romanian
122 pages


nutritional deficiency, iron, food fortification, iron promoters and inhibitors, bioavailability, flours, bread, in vitro and in vivo researches


In this study were carried out researches regarding the possibility of incorporation of non-hemic iron in bakery products during the technological process with a view to ensuring a high bioavailability of iron. There has been studied the process of binding of the endogenous and exogenous iron by the wheat flour phytates and there have been calculated the iron-phytate complex stability constant and the value of the Gibbs energy of the iron binding process. Comparing the obtained results with the bibliographical data allowed the estimation of the possible structures of the iron-phytate complexes.

The influence of different technological factors on potential iron bioavailability (in vitro) has been studied: the extraction degree of flours, the nature and the content of the iron salt, the bread-making procedure. It has been established the enhancing effect of the dried hip-rose supplement on the iron bioavailability and the physico-chemical and organoleptic qualities of the fortified bakery products. The mathematical modelling of the experimental data allowed to establish the contribution of the technological factors (the bread-making procedure, the added iron salt content, the hip-rose supplement) on the soluble iron content (in vitro).

The researches carried out in vivo, on white rats Wistar series (with and without induced anemie) confirmed the experimental in vitro data and showed that the main hematological parameters, especially the iron reserve improve appreciably after including iron fortified bread in rats daily ratio. In rats with induced experimental anemia the concentration of seric iron increased 1.5-fold comparing to the control group values (non-fortified bread).

The carried out researches showed that introducing fortified bread in different group of people nourishment with various iron status, can lead to the improvement of the iron reserve and main hematological parameters depending on organism requirements, fact wich will contribute to the diminution of nutritional iron deficiencies.