Simple Time-Saving Method for Iron Determination Based on Fluorescence Quenching of an Azaflavanon-3-ol Compound

Basoglu A., TOSUN G., OCAK M., ALP H., YAYLI N., Ocak U.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.63, no.10, pp.2654-2659, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 63 Issue: 10
  • Publication Date: 2015
  • Doi Number: 10.1021/jf505336d
  • Journal Name: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2654-2659
  • Keywords: food, iron determination, spectrofluorimetric analysis, azaflavanon-3-ol, ATOMIC-ABSORPTION-SPECTROMETRY, SPECTROFLUOROMETRIC DETERMINATION, CHEMICAL SENSOR, IRON(III), CADMIUM, COPPER, FOOD, LEAD, PRECONCENTRATION, SAMPLES
  • Karadeniz Technical University Affiliated: Yes

Abstract

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.