https://doi.org/10.15255/KUI.2019.001
Published: Kem. Ind. 68 (7-8) (2019) 281–287
Paper reference number: KUI-01/2019
Paper type: Original scientific paper
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Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina

M. Bukva, D. Kapo, N. Huseinbašić, S. Gojak-Salimović and J. Huremović

Abstract

Iron deficiency anaemia is one of the major health problems that affects cognitive performance, physical capacity, immune status, and reproductive performance. The iron content in 35 food samples (fruits, vegetables, herbs, and spices) marketed in Sarajevo, Bosnia and Herzegovina was determined. Тhe iron content in the fruits and vegetables was determined using FAAS spectrometry, and in the herbs and spices samples by UV/Vis spectrophotometry. Experimentally determined content was: fruits (2.91–39.27 mg kg^–1), vegetables (6.33–107 mg kg^–1), herbs (135–962 mg kg^–1), and spices (59.00–918 mg kg^–1). Daily intakes for different plant samples were also calculated. The food samples were arranged by iron concentration in the following descending order: herbs and tea > spices > vegetables > fruits. The results from this study were compared with previously published data. The obtained values are in the area of common values. The iron content and the factors that increase its bioavailability can help in the selection of proper foods to be included in the daily diet.

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Keywords

iron, fruits, vegetables, herbs, spices, FAAS, UV/Vis