Influence of microbial conversion and change in pH on iron–gallic acid complexation during lactobacillus fermentation

Plant products are rich in minerals, e.g. iron, as well as in phenolic acids, e.g. gallic acid (GA). GA contains a galloyl group leading to complexation with iron, and thus decreasing the bioavailability of iron. As complexation of GA–iron seems to be pH-dependent, lactic acid fermentation could be a technique to improve the bioavailability of iron. On the other hand different lactobacillus strains are able to metabolize GA into pyrogallol (PYR).