Quantification of total iron content of Malus pumilla (apple) using spectrophotometric method. | [FUUAST Journal of Biology • 2013]

Author(s):

1. Talat Mahmood: Department of Chemistry, Federal Urdu University of Art, Sciences and Technology (FUUAST), Gulshan-e-Iqbal Campus, Karachi, Pakistan

2. Aiman Manzar: Department of Chemistry, Federal Urdu University of Art, Sciences and Technology (FUUAST), Gulshan-e-Iqbal Campus, Karachi, Pakistan

3. Humera Anwer: Department of Chemistry, Federal Urdu University of Art, Sciences and Technology (FUUAST), Gulshan-e-Iqbal Campus, Karachi, Pakistan

4. Iffat Mahmood: Department of Chemistry, Federal Urdu University of Art, Sciences and Technology (FUUAST), Gulshan-e-Iqbal Campus, Karachi, Pakistan

5. Aneela Wahab: Department of Chemistry, Federal Urdu University of Art, Sciences and Technology (FUUAST), Gulshan-e-Iqbal Campus, Karachi, Pakistan

Abstract:

Present study comprises on study of commonly available fruit Malus Pumilla (apple). The moisture content is found to be 81±2%. Aqueous and acidic mediums (0.1M HCl) were used for the analysis of total dissolve (TDS) and un-dissolved solid (UDS). Results revealed that maximum TDS in aqueous medium was 8.2% while in acidic medium it was 70.7%. So acidic medium is more favorable for extracting TDS. The analysis of total metal content through EDTA titration revealed that HNO3 is the best medium and can extract out up to 9.6x10- 2 mmoles/G of metal. Spectrophotometric method was used to determine the total iron content in digesting samples. Results reveal that the iron content of an apple is 0.033 to 0.09 ppm which is within the tolerance limit.

Page(s): 75-78

DOI: DOI not available

Published: Journal: FUUAST Journal of Biology, Volume: 3, Issue: 1, Year: 2013

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