Synthesis and Characterization of a Novel Apple Pectin–Fe(III) Complex

[Image: see text] In the present study, apple pectin (AP) extracted from apple pomace was used to chelate with Fe(III) to synthesize an AP–Fe(III) complex. The obtained AP–Fe(III) complex was characterized by UV–vis spectroscopy, FTIR, XPS, and TG analysis. The Fe content in the AP–Fe(III) complex was determined to be 24.5%. Moreover, the reduction properties of the complex were also investigated. The AP–Fe(III) complex was found to be soluble in water and maintained stability in the pH range of 3–8. The complex was reduced to Fe(II) after 6 h. In addition, the AP–Fe(III) complex did not release iron ions in the simulated gastric fluid, and Fe release of the complex reached 96.5% after 4 h of digestion in simulated intestinal fluid. In particular, the antioxidant activity of the AP–Fe(III) complex against free DPPH and ABTS radicals was evaluated. The results obtained in this study demonstrate the potential of the AP–Fe(III) complex as a novel iron supplement.