The influence of phenolic and phytic acid food matrix factors on iron bioavailability potential in 10 commercial lentil genotypes (Lens culinaris L.)

This study aimed to identify lentil (Lens culinaris L.) genotypes with superior Fe concentrations and phenolic and phytic acid profiles for enhanced Fe bioavailability. Ten commercial lentil cultivars were analyzed for concentrations of Fe, phytic acid (PA; Fe absorption inhibitor), ascorbic acid (AA; Fe absorption promoter), gallic acid (GA; Fe absorption inhibitor), and chlorogenic acid (CLA; Fe absorption inhibitor). Fe concentrations were measured using inductively coupled plasma-emission spectroscopy. Phytic acid and phenolic compounds were determined using high performance liquid chromatography. Fe concentration across genotypes was 56–70 mg kg−1. Phytic acid was observed at concentrations between 6.3 and 8.7 mg g−1. Mean concentrations of other food matrix factors were as follows: AA = 72.4 mg kg−1; GA = 25.0 mg kg−1; and CLA = 17.4 mg kg−1. Phytic acid to Fe molar ratios in lentil ranged from 8.6 to 13.0, indicating moderate Fe bioavailability. Overall, lentil appears to have considerable potential for Fe biofortification with proper genetic and environmental sourcing. In addition, measurements of food matrix factors (promoters and inhibitors) in conjunction with in vitro digestion/Caco-2 cell cultures are suggested to determine lentil genotypes with superior Fe bioavailability.