Determinação do teor de ferro em amostras de farinha de trigo

Abstract

Brazil has been taking actions towards the combat of iron deficiency anemia in the country. Therefore, it is required that wheat flour and corn flour be enriched or fortified with 4.2 mg of iron and 150 μg of folic acid for every 100 g of flour, according to Resolution no 344. This resolution will be replaced up to 2019 by the Resolution no 150, April 13th, 2017, which requires that flours must contain from 4 to 9 mg of iron and 100 to 220 μg of folic acid in every 100 g of flour. Therefore, this paper proposes to analyze the iron content of wheat flour for domestic and bakery use by atomic absorption spectrometry with flame emission. Besides that, samples of non-fortified wheat flour were analyzed through the same method. In this regard, 1 g of each sample was used and prepared by humid digestion using nitric acid and hydrogen peroxide. The result iron content in mg/100g of flour are 10.90 for brand A; 11.57 for brand B; 8.93 for brand C; 8.16 for the brand D; 7.68 for brand E and 1.74 for the non-fortified wheat flour. The iron content of the analyzed samples is in compliance with the legislation.