The present work evaluated iron availability of the common bean and the effects of its interactions with ascorbic acid and cystine in iron availability and compare the results with iron availability of the bovine meat. The determination of iron quantity and iron dialysis in vitro has been done by analysing the samples of bovine meat (M), common bean (B), common bean with ascorbic acid (BA), common bean with cystine (BCY) and common bean with ascorbic acid and cystine (BACY). In B, tannins, phytic acid and oxalic acid were determined. In the B sample, 0.065 g of tannins/100g; 8.03 mg of phytic acid/g and 7.12 mg of oxalic acid/g were found. The iron quantity varied from 9.64 mg/100 g to 10.37 mg/100 g. The BCY and BA samples presented the smallest iron quantity. The iron quantity found in the sample M was 10.37 mg/100 g. The percentage of iron availability varied from 17.33% to 24.31%. The M sample presented the largest percentage of iron availability, followed by BACY. The smallest percentage of iron availability was observed in B and BCY samples. Therefore, in conclusion, the iron bean became more bioavailability because of the simultaneous addition of ascorbic acid and cystine compared with the iron of bovine meat.
bioavailability; iron; ascorbic acid; cystine; antinutritionals
