Rapid and Reliable Method for Qualitative and Quantitative Assessment of Iron Fortificants Used for Flour Fortification

Abstract

Food fortification with iron has potential to reduce anemia if the manufacturers comply with fortification standards using highly bioavailable and required quantities of iron. Our objective was to develop a quick and simple method to identify and quantify iron compounds commonly used for flour fortification to help agencies monitor fortification programs. Wheat and corn flours were fortified with 40-60 mg Fe/kg using ferric pyrophosphate, ferrous sulfate, ferrous citrate, ferrous fumarate, sodium ferric EDTA, and electrolytic iron. Using potassium thiocyanate with hydrochloric acid and hydrogen peroxide, we identified EFe, ferric, and ferrous fortificants. Ferric and ferrous salts were differentiated based on their solubility in water using ferrozine with and without added ascorbic acid. Semi-quantification by visual analysis was not significantly different from two standard quantitative methods. This study provides practical options to identify and quantify Fe fortificants based on the resources available at the facilities in various countries. Correct identification of unknown iron samples by independent personnel and accuracy of visual quantification suggested the reliability, ease, and accuracy of these methods in identifying and quantifying iron fortificants.