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The iron content of curry powders and some of their constituent spices
Author(s) -
FOX SUSAN J.,
BENDER A. E.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00138.x
Subject(s) - grinding , curry , food science , chemistry , atomic absorption spectroscopy , metallurgy , materials science , physics , quantum mechanics
Summary The total iron content of fourteen different spices and eight powders was measured by atomic absorption spectrometry. Some spices were analysed before and after commercial grinding, and it was found in all cases that the iron content had risen significantly. the nature of this iron was demonstrated to be particlpate, presumably originating from the grinding machinery.