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

被引：6
作者：
Bukva, Mersa [1 ]
Kapo, Delila [1 ]
Huseinbasic, Nudzeima [1 ]
Gojak-Salimovic, Sabina [1 ]
Huremovic, Jasna [1 ]
机构：
[1] Univ Sarajevo, Odsjek Hemiju, Prirodno Matemat Fak, Zmaja Bosne 33-35, Sarajevo 71000, Bosnia & Herceg
来源：
KEMIJA U INDUSTRIJI-JOURNAL OF CHEMISTS AND CHEMICAL ENGINEERS | 2019年 / 68卷 / 7-8期
关键词：
Iron; fruits; vegetables; herbs; spices; FAAS; UV/Vis; HEAVY-METAL CONTENTS; L; ELEMENTS; TEAS;
D O I：
10.15255/KUI.2019.001
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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. The 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 ohtained values are in the area of common values. The iron content and the factors that increase its bio-availability can help in the selection of proper foods to he included in the daily diet.
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收藏
页码：281 / 287
页数：7
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