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Determination of Fe 2+ and Fe 3+ in Aqueous Solutions Containing Food Chelators by Differential Pulse Anodic Stripping Voltammetry
Author(s) -
Scheers Nathalie,
Andlid Thomas,
Alminger Marie,
Sandberg AnnSofie
Publication year - 2010
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/elan.200900533
Subject(s) - chemistry , anodic stripping voltammetry , aqueous solution , inorganic chemistry , platinum , ascorbic acid , voltammetry , chelation , stripping (fiber) , nuclear chemistry , electrode , electrochemistry , catalysis , organic chemistry , materials science , food science , composite material
The objective was to investigate interactions between iron and food chelators in an aqueous environment. The net complexation were investigated by DPASV in a NaClO 4 electrolyte using a platinum electrode. The experimental conditions were simulating the environment of the human duodenum. The results indicated a net coordination affinity between Fe 2+ and the organic acids in the following order; ascorbic acid≈phytate>pyruvate>lactate>acetate. For Fe 3+ net complexation, the stability was in the order of lactate>phytate>pyruvate>acetate>citrate. In conclusion, DPASV in conjunction with a platinum electrode is suitable for studies in aqueous systems where the net complexation of metal is important.