Determination of Iron Species in Samples of Iron-Fortified Food

Abstract

The paper presents the determination of iron forms in food products. The procedure of sample extraction was developed and optimized, preserving the content of particular forms of iron. The colorimetric method using 2,2′-bipirydyl (measurements at 520 nm) was applied in Fe(II) determinations, while in Fe(III) determinations, the colorimetric method with potassium thiocyanate (measurements at 470 nm) was applied. The total content of iron was determined by the technique of atomic absorption spectrometry, which allowed for the determination of iron content in organic and inorganic complex compounds. Detection limits of 1 mg kg −1 were obtained for all determined iron forms, with the precision ranging between 0.7 % and 1.5 % for 10 mg kg −1 concentration. The optimized analytical procedure was applied in the determinations of iron forms in iron-fortified food products.

Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka

“…e measured total iron content of this study is referred to as the sum of all the freely available ferric (Fe 3+ ) and ferrous (Fe 2+ ) together with the iron complexes available in the food sample. At the wavelength of 248.32 nm, all the Fe 2+ , Fe 3+ (nonheme iron), and iron in complexes (heme iron) in the food sample were measured (using the given procedure for iron analysis in this study, all the Fe 2+ ions were converted to Fe 3+ by HNO 3 and H 2 O 2 ) [34].…”

“…However, the total iron content may not be absorbed by the body; thus, freely available ferrous ions and heme iron are the more bioavailable forms compared with ferric ions in the nonheme iron group [34]. Meanwhile, the absorption of iron from the meal depends on several factors such as the individual's iron status and requirement [35,36], nature of the sources of iron [37], total iron content within the meal [37], amount of iron released, and the other associated constituents of the meal [38].…”

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

“…The iron was determined as total and ionic forms using the procedure of Niedzielski et al (2014). The total iron determination was conducted using atomic absorption spectrometry with air-acetylene flame atomisation (wavelength: 248.3 nm; slit: 0.2 nm; HCL lamp current: 10 mA; equipment: SpectrAA 220FS, Varian, Australia).…”

Iron species determination by task‐specific ionic liquid‐based in situ solvent formation dispersive liquid–liquid microextraction combined with flame atomic absorption spectrometry

“…Iron is a major element in the earth, and as an abundant element in the world. It is of vital importance for living organisms and has an essential role in human health; thus deficiency or surplus of iron may cause health problems. In addition, the transmitting toxicity of iron to other elements, biological availability and transport mechanisms highly depend on the chemical form of iron species.…”

“…Therefore, the determination of iron species is an important task and has received particular attention. Several analytical techniques such as electrothermal atomic absorption spectrometry (ETAAS), flame atomic absorption spectrometry (FAAS), inductively coupled plasma–optical emission spectrometry (ICP‐OES) and inductively coupled plasma–mass spectrometry (ICP‐MS) have been employed for the determination of trace metals such as Fe with sufficient sensitivity for most applications, but most of them are expensive and need complicated equipment or samples at milliliter volumes and determine the total metal concentration. The flow injection (FI) technique coupled with chemiluminescence detection, cathodic stripping voltammetry and spectrophotometry have been developed for iron speciation analysis.…”