QUANTITATIVE-DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS

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. Copyright © 1979, Wiley Blackwell. All rights reserved