ANALYSIS OF THE TOTAL CONTENT OF IRON IN TEA (Camellia sinensis L.)

Author(s):
1. Šaćira Mandal, Faculty of Pharmacy, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzeg, Federation of Bosnia and Herzegovina , Bosnia and Herzegovina


Abstract:
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.

Key words:
iron, black and green teas, spectrophotometry, dry digestion

Thematic field:
General and Applied Chemistry

Date of abstract submission:
13.05.2016.

Conference:
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske


Abstract Final paper

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