Qualitative and quantitative measurement of iron in wheat flour of some flour companies of Golestan province by Spectroscopic method

Elham baher^*a and Naser darzi^b
aFaculty of science, Department of chemistry, Golestan University, Gorgan, Iran.
^bFaculty of science, Payame noor University of Golestan, Gorgan, Iran.

A B S T R A C T
Iron is one of the most abundant elements in nature but iron deficiency due to low absorption in the human digestive system is one of the most common nutritional problems. Therefore, consumption of food fortified with these nutrient deficiency problems can be compensated for it. Bread as the main Persian food is the perfect tool to achieve this goal. Uv-Vis absorption spectroscopy method is one of the most reliable methods to precisely measure of iron in cereals. in this project, after collecting samples of flour from the regions, the existing iron released by digestion and Complex Fe-SCN was formed in the presence of thiocyanat ions. Then quantitatively measured by absorption spectroscopy method based on the calibration curve. Also a simple and inexpensive method in which show the presence of iron is indicating for qualitative measurement before each quantitative test was performed on the samples. LOD, LOQ and RSE this method were 0/0008, 0/0029 and 0/664 (mg / L), respectively, in the 0/00175 – 0/00075 range concentrations.
Keywords: Iron determination, Thiocyanate, Absorption spectroscopy, Fortified food products, Flour