Cuantificación de hierro ferroso en espinaca y harina fortificada: una aplicación para la industria de panificación
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Date
2012-08-30
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Facultad de Ingenierías
Facultad de Ingenierías
Abstract
Introduction. The nutritional deficiency
of certain minerals, such as iron, affects
people worldwide and affects their health
depending, mainly, on the incidence degree
and the magnitude of such deficiency.
Spinach is one of the vegetables in which
iron is more abundant, and this is why this
research work evaluates this micro mineral
in a bakery product: The cookies or biscuits
usually consumed by Colombians in their daily
diet. In the process and the development
of new technologies, the quantification of
vitamins and minerals that intervene in
food is essential. Analytic chemistry has
played a primordial role in it, because its
methods generate very exact results and
they do soin a practical way. Objective.
The ferrous iron Fe2+ present in three
matrices was counted. These matrices are:
Spinaciaoleraceaspinach, the unchlorinated
wheat flour and a classic mass for enhanced
biscuits with and without spinach pulp in its
formula, aiming to observe the possibility of
a direct fortification with iron, by the use
of a vegetal matrix, such as spinach, for a
bakery finished product. Methodology. Fe2+
was quantified in every proposed matrix by
the use of UV Visible spectrophotometry,
with the ortho-phenanthroline method.
Results. A 7,93 mg /L iron concentration
was found in the mass with added spinach
and for the control mass, it was 3,56
mg/L. This means a 4,37 mg/L increase.
Conclusion. The significant difference in the
iron concentration analysis evaluated in the
samples, demonstrates the functionality of
spinach because of its high iron content.
This result can be used to fortify bakery
products and other alimentary matrices.
Description
Keywords
Corporación Universitaria Lasallista, Facultad de Ingenierías, Espectrofotometría uv visible, Hierro ferroso Fe2+, Harina de trigo, Espinaca spinaciaoleracea, Nutrición humana