Simple time-saving method for iron determination based on fluorescence quenching of an azaflavanon-3-ol compound
Küçük Resim Yok
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
American Chemical Society
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A simple and time-saving spectrofluorometric method developed using an azaflavanon-3-ol compound was used for the determination of iron in various food samples. Nitric acid and hydrogen peroxide were used for digestion of samples in a closed microwave system. The method was validated by analyzing two certified reference materials (CRM-SA-C Sandy Soil C and Mixed Polish Herbs INCT-MPH-2). Measurements were carried out using a modified standard addition method. The standard addition graph was linear until 21.6 mg/L in the determination of iron(III). Detection and quantification limits were 0.81 and 2.4 mg/L, respectively. Satisfactory accuracy was obtained for spinach, dill, mint, purslane, rocket, red lentils, dry beans, and two iron medicinal tablets. High recoveries were found for streamwater samples fortified at three different concentrations. The method is simple, time-saving, cost-effective, and suitable for the determination of the iron content of foods. © 2015 American Chemical Society.
Açıklama
Anahtar Kelimeler
azaflavanon-3-ol, food, iron determination, spectrofluorimetric analysis, Cost effectiveness, Food products, Iron, Quenching, Rockets, azaflavanon-3-ol, Certified reference materials, Detection and quantification limit, Fluorescence quenching, Iron determination, Spectrofluorimetric, Spectrofluorometric method, Standard addition method, Iron compounds, Lens culinaris, Mentha, Portulacaceae, Spinacia oleracea, iron, chemistry, devices, evaluation study, fluorescence, food analysis, procedures, spectrofluorometry, vegetable, Fluorescence, Food Analysis, Iron, Spectrometry, Fluorescence, Vegetables, azaflavanon-3-ol, food, iron determination, spectrofluorimetric analysis, Cost effectiveness, Food products, Iron, Quenching, Rockets, azaflavanon-3-ol, Certified reference materials, Detection and quantification limit, Fluorescence quenching, Iron determination, Spectrofluorimetric, Spectrofluorometric method, Standard addition method, Iron compounds, Lens culinaris, Mentha, Portulacaceae, Spinacia oleracea, iron, chemistry, devices, evaluation study, fluorescence, food analysis, procedures, spectrofluorometry, vegetable, Fluorescence, Food Analysis, Iron, Spectrometry, Fluorescence, Vegetables
Kaynak
Journal of Agricultural and Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
63
Sayı
10