Determination and Quantification of Iron and Calcium in Different Types of Bell Pepper

SK Manirul Haque; Ahmed Abu Judeah

Loading...

Determination and Quantification of Iron and Calcium in Different Types of Bell Pepper

;

African Journal of Agriculture and Food Science

Vol. 1Issue 12018pp. 36–43Published 5 December 2018

2,149Views

710Downloads

Metrics

Share Link

𝕏

Cite this

Citation unavailable for this article.

Abstract:

Simple and accurate ultraviolet-visible spectrophotometer and flame photometer were developed for the determination of iron and calcium in different types of bell pepper. The spectrophotometric method was depending on the intensity of the color product by using potassium thiocyanate for iron determination. But for calcium no need to make any reagent to make color, direct method utilizing flame photometer. Initially the moisture content of all types of pepper was determined. Overall the selectivity and specificity of the proposed methods were very excellent. This method can be applied for the determination iron and calcium in different fruits as well as in vegetables.

Keywords:12

Copyrights

Authors retain copyright in their articles and have unrestricted rights to reuse, republish, archive, share, and distribute their work after publication.
All articles are published open access under the Creative Commons Attribution 4.0 International (CC BY 4.0) licence, which permits use, sharing, adaptation, distribution, and reproduction in any medium or format, including for commercial purposes, provided appropriate credit is given to the original author(s) and source.

Loading…

Disclaimer/Publisher’s Note

The statements, opinions and data contained in this publication are solely those of the author(s) and contributor(s) and not of AB Journals or its editors. AB Journals remains neutral and accepts no responsibility for any injury or damage resulting from ideas, methods, instructions or products referred to in the content.

Copyrights

Authors retain copyright in their articles and have unrestricted rights to reuse, republish, archive, share, and distribute their work after publication.
All articles are published open access under the Creative Commons Attribution 4.0 International (CC BY 4.0) licence, which permits use, sharing, adaptation, distribution, and reproduction in any medium or format, including for commercial purposes, provided appropriate credit is given to the original author(s) and source.