Arango Ruiz, Álvaro de JesúsVélez Argumedo, Catalina MaríaJaramillo Garcés, YamileValencia Rojas, María AdelaidaHernández Sierra, Ángela2012-08-302012-08-302012-08-302256-3903http://hdl.handle.net/10567/699Introduction. 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.esCorporación Universitaria LasallistaFacultad de IngenieríasEspectrofotometría uv visibleHierro ferroso Fe2+Harina de trigoEspinaca spinaciaoleraceaNutrición humanaArticle