Determinação de ferro em farinhas de trigo enriquecidas

Abstract

Iron is an essential micronutrient for human health, involved in oxygen transport, energy metabolism, and DNA synthesis. Iron deficiency is a public health problem in Brazil and worldwide, primarily affecting children and pregnant women. To reduce iron deficiency anemia rates, ANVISA Resolution RDC No. 344/2002 mandated the mandatory fortification of wheat and corn flours with iron and folic acid. This study aimed to quantitatively determine the iron content in different brands of fortified wheat flour sold in Itumbiara, Goiás, using the iron-o-phenanthroline method and UV/VIS molecular absorption spectroscopy. The average iron levels found were 4.7 mg/100 g, 4.07 mg/100 g, and 7.5 mg/100 g, all within legal limits, although with significant variations in some triplicates, indicating a possible failure in industrial homogenization. Ash content was also assessed, and all samples showed values outside established standards, revealing excess or deficiency of minerals. These findings reinforce the importance of quality control and continuous monitoring in the industry, ensuring the effectiveness of the fortification policy.