Effect of Allium spices (garlic and onion) on the bioaccessibility of iron from Moringa oleifera leaves

Abstract

Abstract The aim of this study was to investigate the effect of garlic and onion, two Allium spices rich in sulfur compounds, on the bioaccessibility of iron from Moringa oleifera leaves. We first quantified anti‐nutritional factors in various cooked mixtures of Moringa oleifera leaves and spices, with increasing level of incorporation of garlic or onion. We then assessed the iron bioaccessibility of the various mixtures using a simulated in vitro digestion method. Finally, we studied the speciation of bioaccessible iron. Total phenols contents ranging from 801.44 to 903.07 and from 869.78 to 990.72 mg/100 g of dry matter in garlic and onion mixtures, respectively, increased (p .05) in amounts of ferrous iron, the major inorganic specie of bioaccessible iron. The use of garlic and onion as ingredients could help improving the iron status of populations consuming iron‐rich leafy vegetables.

Keywords

• Allium cepa
• Allium sativum
• bioaccessibility
• iron
• Moringa oleifera leaves