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QUANTITATIVE DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS
Author(s) -
LEE KENNETH,
YDESDALE F. M. CL
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03833.x
Subject(s) - ferrous , chemistry , reagent , ferric iron , atomic absorption spectroscopy , spectrophotometry , ferric , colorimetric analysis , inorganic chemistry , chromatography , organic chemistry , physics , quantum mechanics
A method for the simultaneous quantification of the various forms of iron added or endogenous to foods has been developed. The total, elemental, and soluble iron are determined with minimal pre‐treatment by atomic absorption spectrophotometry. The iron valences and complexed iron are measured spectrophotometrically using the bathophenanthroline reagent. The method was both reproducible and accurate in measuring iron added to plant material and to a formulated instant beverage. The procedure may be applied to determination of possible changes in the iron‐fortified processed foods.