Evaluation of samples of iron-fortified wheat flour

Abstract

The present study describes the importance of the implementation of iron in feeding from its specific functions to the regular functioning of the body, such as the production of red blood cells and the fight against iron deficiency anemia. The research carried out seeks to analyze the amount of iron present in different batches of wheat flours supplied to a bakery using the technique of ICP-OES to verify that the found levels are in accordance with the standards designated by ANVISA. Finally, of the samples analyzed, only one did not show a greater amount than the average established by the legislation, resulting in the need for supervision by public agents to ensure products within the health standards.