Enrichment of wheat grain with non-heme iron by ultrasonic cavitation

Wheat grains are a valuable and most consumed food product, therefore, their enrichment with iron ions will make up for the deficiency of this trace element in the human body. In order to enrich wheat grains with non-heme iron (Fe3+), they were ultrasonically treated in an iron sulfate solution. Grain was saturated with iron on a Vilitek VBS-6D ultrasonic unit at a frequency of 40 kHz. Wheat grains were immersed in a bath with an iron sulfate solution in a ratio of 1 to 3. The treatment duration varied from 10 to 30 minutes in 5-minute increments. Thus, five samples were obtained. The sample with the shortest ultrasonic treatment time was selected as a control. Qualitative and quantitative evaluation of the grain after its cavitation treatment involved physical analysis methods such as electron paramagnetic resonance (EPR) and electrical impedance. The spectra were obtained on a Bruker Elexsys E580 spectrometer in the X-band. To make further analysis of the dissolution of iron ions in grain, the authors used the method of impedance spectroscopy in the frequency range between 1 Hz and 100 MHz. Based on the data obtained, they found that the introduction of iron ions leads to the greatest change in the real and imaginary components of the electrical impedance in the frequency range above 1000 Hz or in the β-dispersion region. This fact indicates good permeability of iron ions into the cell from the intercellular region through their insulating membrane. Further research will make it possible to develop an express method for determining the presence of iron ions in cereals.