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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 ; University of Sarajevo, Faculty of Science, Zmaja od Bosne 33-35, 71 000 Sarajevo, Bosnia and Herzegovina

Puni tekst: engleski, pdf (280 KB) str. 281-287 preuzimanja: 54* citiraj
APA 6th Edition
Bukva, M., Kapo, D., Huseinbašić, N., Gojak-Salimović, S. i Huremović, J. (2019). Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina. Kemija u industriji, 68 (7-8), 281-287. https://doi.org/10.15255/KUI.2019.001
MLA 8th Edition
Bukva, Mersa, et al. "Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina." Kemija u industriji, vol. 68, br. 7-8, 2019, str. 281-287. https://doi.org/10.15255/KUI.2019.001. Citirano 04.07.2020.
Chicago 17th Edition
Bukva, Mersa, Delila Kapo, Nudžeima Huseinbašić, Sabina Gojak-Salimović i Jasna Huremović. "Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina." Kemija u industriji 68, br. 7-8 (2019): 281-287. https://doi.org/10.15255/KUI.2019.001
Harvard
Bukva, M., et al. (2019). 'Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina', Kemija u industriji, 68(7-8), str. 281-287. https://doi.org/10.15255/KUI.2019.001
Vancouver
Bukva M, Kapo D, Huseinbašić N, Gojak-Salimović S, Huremović J. Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina. Kemija u industriji [Internet]. 2019 [pristupljeno 04.07.2020.];68(7-8):281-287. https://doi.org/10.15255/KUI.2019.001
IEEE
M. Bukva, D. Kapo, N. Huseinbašić, S. Gojak-Salimović i J. Huremović, "Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina", Kemija u industriji, vol.68, br. 7-8, str. 281-287, 2019. [Online]. https://doi.org/10.15255/KUI.2019.001

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.

Creative Commons License
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

[hrvatski]

Posjeta: 154 *