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Chemistry in Industry : Journal of Chemists and Chemical Engineers of Croatia, Vol. 68 No. 7-8, 2019.

Original scientific paper

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 ; University of Sarajevo, Faculty of Science, Zmaja od Bosne 33-35, 71 000 Sarajevo, Bosnia and Herzegovina
Delila Kapo ; University of Sarajevo, Faculty of Science, Zmaja od Bosne 33-35, 71 000 Sarajevo, Bosnia and Herzegovina
Nudžeima Huseinbašić ; University of Sarajevo, Faculty of Science, Zmaja od Bosne 33-35, 71 000 Sarajevo, Bosnia and Herzegovina
Sabina Gojak-Salimović ; University of Sarajevo, Faculty of Science, Zmaja od Bosne 33-35, 71 000 Sarajevo, Bosnia and Herzegovina
Jasna Huremović orcid id orcid.org/0000-0003-2777-0446 ; University of Sarajevo, Faculty of Science, Zmaja od Bosne 33-35, 71 000 Sarajevo, Bosnia and Herzegovina

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Abstract

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.

Keywords

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

Hrčak ID:

222486

URI

https://hrcak.srce.hr/222486

Publication date:

30.7.2019.

Article data in other languages: croatian

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