Skoči na glavni sadržaj

Kemija u industriji : Časopis kemičara i kemijskih inženjera Hrvatske, Vol. 68 No. 7-8, 2019.

Izvorni znanstveni članak

https://doi.org/10.15255/KUI.2019.001

Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina

Mersa Bukva ; Odsjek za hemiju, Univerzitet u Sarajevu, Prirodno-matematički fakultet, Zmaja od Bosne 33–35, 71 000 Sarajevo, Bosna i Hercegovina
Delila Kapo ; Odsjek za hemiju, Univerzitet u Sarajevu, Prirodno-matematički fakultet, Zmaja od Bosne 33–35, 71 000 Sarajevo, Bosna i Hercegovina
Nudžeima Huseinbašić ; Odsjek za hemiju, Univerzitet u Sarajevu, Prirodno-matematički fakultet, Zmaja od Bosne 33–35, 71 000 Sarajevo, Bosna i Hercegovina
Sabina Gojak-Salimović ; Odsjek za hemiju, Univerzitet u Sarajevu, Prirodno-matematički fakultet, Zmaja od Bosne 33–35, 71 000 Sarajevo, Bosna i Hercegovina
Jasna Huremović orcid id orcid.org/0000-0003-2777-0446 ; Odsjek za hemiju, Univerzitet u Sarajevu, Prirodno-matematički fakultet, Zmaja od Bosne 33–35, 71 000 Sarajevo, Bosna i Hercegovina

Puni tekst: engleski pdf 280 Kb

str. 281-287

preuzimanja: 1.412

citiraj

Sažetak

Iron deficiency anaemia is one of the major health problems that affects cognitive performance, physical capacity, immune status, and reproductive performance. The iron content in 35 food samples (fruits, vegetables, herbs, and spices) marketed in Sarajevo, Bosnia and Herzegovina was determined. Тhe iron content in the fruits and vegetables was determined using FAAS spectrometry, and in the herbs and spices samples by UV/Vis spectrophotometry. Experimentally determined content was: fruits (2.91–39.27 mg kg–1), vegetables (6.33–107 mg kg–1), herbs (135–962 mg kg–1), and spices (59.00–918 mg kg–1). Daily intakes for different plant samples were also calculated. The food samples were arranged by iron concentration in the following descending order: herbs and tea > spices > vegetables > fruits. The results from this study were compared with previously published data. The obtained values are in the area of common values. The iron content and the factors that increase its bioavailability can help in the selection of proper foods to be included in the daily diet.


This work is licensed under a Creative Commons Attribution 4.0 International License.

Ključne riječi

iron; fruits; vegetables; herbs; spices; FAAS; UV/Vis

Hrčak ID:

222486

URI

https://hrcak.srce.hr/222486

Datum izdavanja:

30.7.2019.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.938 *