Estimation of Iron Concentration in Different Brands of Wheat Flour Samples in Libya Markets, Using Spectrophotometer

Authors

  • Suhil Mabruk University of Benghazi

DOI:

https://doi.org/10.37376/sjuob.v34i1.189

Keywords:

Spectrophotometer, Iron Concentration, Wheat flour, Libya

Abstract

In this study, the measurement of iron content in various brands of wheat flours were investigated. The method was based on the formation of colored complex between Fe (II) and 1,10-phenanthroline. The reaction proceed quantitatively at 20 ͦ C in acidic medium. The maximum absorption of iron- 1,10-phenanthroline complex was at 510nm. A linear relationship was existed between the absorbance and Fe(II) concentration which is in the range of (0.2 to 4.0mg/kg). The analysis  results of  iron content in flour samples was variety, the average start from approximately 14.84mg/kg in Elzad Eltayb company, to the maximum value in Zina company roughly 47.90mg/kg. Relatively some companies results such as Randa, Diari and Alssafwa were convergent as 32.18, 30.39 and 35.22 mg/kg respectively. The standard agreement level of iron in wheat flour is 33mg/kg. Hence, our findings of these companies were in somewhat close the agreement level. On the other hand, the reading range obtained of Alsonbola Aldahbya, Molino Alimonti and Benghazi plain were around 23.59, 23.9 and 25.94mg/kg respectively. Also the results measurment of % moisture for the all companies brands of wheat flour were in the range of (10.12 to 12.83%), Which were around 12%, and this is the maximum allowed moisture level. In addition, % ash of all diverse companies were found to be from (0.38 to 0.56%). The ash content was in the limit allowed, approximately 0.55%. Finally, pH value of these companies were generally between (6.17-6.41), and that falls within the normal range of pH agreement of flour, (6.0 to 6.8). 

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Estimation of Iron Concentration in Different Brands of Wheat Flour Samples in Libya Markets, Using Spectrophotometer

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Published

2021-06-10

How to Cite

Suhil Mabruk. (2021). Estimation of Iron Concentration in Different Brands of Wheat Flour Samples in Libya Markets, Using Spectrophotometer. The Scientific Journal of University of Benghazi, 34(1), 5. https://doi.org/10.37376/sjuob.v34i1.189

Issue

Section

Applied Sciences