DETERMINATION OF IRON, ZINC AND COPPER IN FORTIFIED WHEAT FLOUR CONSUMED IN AHVAZ

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SHIRALIPOUR R.; JAHANGIRI A.R.; BAAGHDEZFOOLI M.R.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 1-7

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Title

DETERMINATION OF IRON, ZINC AND COPPER IN FORTIFIED WHEAT FLOUR CONSUMED IN AHVAZ

Author(s)

SHIRALIPOUR R. | JAHANGIRI A.R. | BAAGHDEZFOOLI M.R. | Issue Writer Certificate

Keywords

IRONQ3

COPPERQ2

ZINCQ2

WHEAT FLOURQ2

FAASQ1

Abstract

Wheat flour is the most widely produced cereal in the world, most of which is destined for human consumption. In different countries, WHEAT FLOUR is generally fortified with vitamins such as, B complex, A, D and etc. In some countries IRON, ZINC and COPPER are added to WHEAT FLOUR in direct and indirect ways. The bread produced from WHEAT FLOUR has major role in Iranian food basket. Thus, adding micronutrients to the bread assists to improve the health of community. In this study, IRON, ZINC and COPPER contents in WHEAT FLOUR samples have been determined by Flame Atomic Absorption Spectrometry (FAAS) technique. In order to measure the mentioned elements in flour, 40 samples have been collected in Ahvaz City (Khouzestan, Iran). Sample preparation and determination of these elements were performed according to AOAC 999.11 standard method. Mean levels of IRON, ZINC and COPPER in samples were 105.65, 14.08 and 6.62 mg Kg-1, respectively. In order to study the reliability of the method, 6 samples were randomly selected. Certain quantities of the elements were spiked into the WHEAT FLOUR samples. Recoveries of the samples were between 96.6-104.4 %.

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APA: Copy

SHIRALIPOUR, R., JAHANGIRI, A.R., & BAAGHDEZFOOLI, M.R.. (2017). DETERMINATION OF IRON, ZINC AND COPPER IN FORTIFIED WHEAT FLOUR CONSUMED IN AHVAZ. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 1-7. SID. https://sid.ir/paper/72759/en

Vancouver: Copy

SHIRALIPOUR R., JAHANGIRI A.R., BAAGHDEZFOOLI M.R.. DETERMINATION OF IRON, ZINC AND COPPER IN FORTIFIED WHEAT FLOUR CONSUMED IN AHVAZ. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):1-7. Available from: https://sid.ir/paper/72759/en

IEEE: Copy

R. SHIRALIPOUR, A.R. JAHANGIRI, and M.R. BAAGHDEZFOOLI, “DETERMINATION OF IRON, ZINC AND COPPER IN FORTIFIED WHEAT FLOUR CONSUMED IN AHVAZ,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 1–7, 2017, [Online]. Available: https://sid.ir/paper/72759/en

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