1. Šaćira Mandal, Farmaceutski fakultet u Sarajevu, BiH,
Federation of Bosnia and Herzegovina
, Bosnia and Herzegovina
The aim of this work was the assessment of total iron (Fe) content in some black and green tea brands by using a dry digestion and Spectrophotometric method. A total of three samples of black tea and green tea from different manufactures found in a local market in Sarajevo were prepared in triplicate by the method of dry digestion at 500 0C for 4 hours, while levels of iron was done by spectrophotometry. The content of the total of iron in the black tea samples ranged from 160.7 mg Fe/kg to 278.4 mg Fe/kg while in the green tea samples was 74.43 mg Fe/kg to 137.55 mg Fe/kg. The used spectrophotometric method is simple and sensitive method that can be applied for the determination of the total content of iron in the samples of plant material. Results of this analysis suggest regular consumption of black and green teaa as a significant natural source of organic-trace elements iron for metabolic needs and their benefits on human health.
Кључне речи :
Тематска област:
Теоријска и примијењена хемија
Датум:
13.05.2016.
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske
Датотека уз рад