Abstract
The paper presents the determination of iron forms in food products. The procedure of sample extraction was developed and optimized, preserving the content of particular forms of iron. The colorimetric method using 2,2′-bipirydyl (measurements at 520 nm) was applied in Fe(II) determinations, while in Fe(III) determinations, the colorimetric method with potassium thiocyanate (measurements at 470 nm) was applied. The total content of iron was determined by the technique of atomic absorption spectrometry, which allowed for the determination of iron content in organic and inorganic complex compounds. Detection limits of 1 mg kg−1 were obtained for all determined iron forms, with the precision ranging between 0.7 % and 1.5 % for 10 mg kg−1 concentration. The optimized analytical procedure was applied in the determinations of iron forms in iron-fortified food products.
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