Determinação do teor de ferro em amostras de farinha de milho (fubá) por espectrometria de absorção atômica em chama

Abstract

Iron deficiency is the most common cause of anemia worldwide. The high prevalence of this disease has been causing problems for populations since the 20th century, especially in the poorest communities, generating a socioeconomic problem. In Brazil, ANVISA established through RDC n°344/2002 the obligation for manufacturers to fortify wheat and corn flour with 4.2 mg of iron and 150 μg of folic acid every 100g of flour. This measure aims to help fight iron deficiency anemia. The fortification demonstrated positive results in combating the disease in the country, but the results were below expectations. In view of this, the resolution was revised and replaced by RDC n°150/2017 that established the addition limits of 4 to 9 mg of iron and 140 to 220 μg of folic acid each 100g of flour. The new resolution requires the addition of iron compounds that have high bioavailability. The analysis were performed via wet digestion in the preparation of the samples and by flame atomic absorption spectrometry to quantify the iron content. The results showed a variety of iron contents among the manufacturers, with 33% of the samples presenting values above the maximum limit allowed by legislation, 22% presenting values below and 45% within the established limits.