Quality Control of Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate. Aromatic compounds can be divided into two categories: single heterocycles and fused heterocycles. Compound: Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate, is researched, Molecular C10H18FeN2NaO11, CAS is 2489531-02-2, about Stability evaluation of iron and vitamin A during processing and storage of fortified pasta. Author is Sharma, N.; Sharma, S.; Singh, B.; Kaur, G..
Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta postprocessing and during storage for 4 mo. Chem. salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulfate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g resp., whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900μg/100g. After processing, the prepared pasta with both iron salts showed retention of 94-95% for iron and 90-92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum color attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40°C in laminates (aluminum laminates) and polypropylene packets for a period of 4 mo and evaluated for changes in their iron and vitamin A contents. An overall retention of 93-95% of the iron and 56-62% of vitamin A was observed after 4 mo considering losses during processing and storage. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.
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