Volume 28, Issue 1 (Iran South Med J 2025)
Iran South Med J 2025, 28(1): 491-512 |
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Khalifeh T, Mohebbi N, Mohebbi G, Darabi A, Emami M, Amirazodi E. Iron and Folic Acid Content in Wheat Flour: Analysis of Pre- and Post-Enrichment Levels in Bushehr Province, Iran. Iran South Med J 2025; 28 (1) :491-512
URL: http://ismj.bpums.ac.ir/article-1-2226-en.html
URL: http://ismj.bpums.ac.ir/article-1-2226-en.html
Tahereh Khalifeh1 
, Naser Mohebbi1 , Gholamhossein Mohebbi *2 , Amirhossein Darabi3 , Mohammad Emami1 , Elnaz Amirazodi1
, Naser Mohebbi1 , Gholamhossein Mohebbi *2 , Amirhossein Darabi3 , Mohammad Emami1 , Elnaz Amirazodi1
1- The Persian Gulf Marine Biotechnology Research Center, The Persian Gulf Biomedical Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran
2- The Persian Gulf Marine Biotechnology Research Center, The Persian Gulf Biomedical Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran ,Mohebbihsn@yahoo.com
3- The Persian Gulf Tropical Medicine Research Center, The Persian Gulf Biomedical Sciences Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran
2- The Persian Gulf Marine Biotechnology Research Center, The Persian Gulf Biomedical Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran ,
3- The Persian Gulf Tropical Medicine Research Center, The Persian Gulf Biomedical Sciences Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran
Abstract: (80 Views)
Background: Wheat flour, a staple in the Iranian diet, serves as an ideal medium for fortification with micronutrients such as iron and folic acid. This study aimed to evaluate the effectiveness of the national fortification program by assessing iron and folic acid levels in wheat flour before and after fortification in Bushehr province.
Materials and Methods: Sampling was conducted from April 5 to July 6, 2023, at a flour factory in Bushehr. Fourteen unfortified and fourteen fortified flour samples were collected. Iron levels were measured using the spot test (AACC, 1999), spectrophotometry (ISIRI 5688, 2001), and atomic absorption spectroscopy (AACC 40-70, 2002). Folic acid levels were determined using high-performance liquid chromatography (HPLC) (ISIRI 5333, 1999).
Results: The spot test indicated undetectable iron in unfortified samples and 30-60 mg/kg in fortified samples. Spectrophotometry showed mean iron levels of 26.135 ± 2.37 mg/kg and 62.324 ± 2.81 mg/kg before and after fortification, respectively (p<0.0001). Atomic absorption spectroscopy revealed mean iron levels of 7.309 ± 8.43 µg/g and 40.489 ± 11.76 µg/g before and after fortification, respectively (p<0.0001). HPLC chromatograms showed no detectable peaks for folic acid.
Conclusion: Iron fortification of flour in Bushehr was successful and complied with national standards (40-85 mg/kg). However, the absence of detectable folic acid suggests potential issues with premix stability or addition. Improvements in the fortification process and quality control are recommended.
Materials and Methods: Sampling was conducted from April 5 to July 6, 2023, at a flour factory in Bushehr. Fourteen unfortified and fourteen fortified flour samples were collected. Iron levels were measured using the spot test (AACC, 1999), spectrophotometry (ISIRI 5688, 2001), and atomic absorption spectroscopy (AACC 40-70, 2002). Folic acid levels were determined using high-performance liquid chromatography (HPLC) (ISIRI 5333, 1999).
Results: The spot test indicated undetectable iron in unfortified samples and 30-60 mg/kg in fortified samples. Spectrophotometry showed mean iron levels of 26.135 ± 2.37 mg/kg and 62.324 ± 2.81 mg/kg before and after fortification, respectively (p<0.0001). Atomic absorption spectroscopy revealed mean iron levels of 7.309 ± 8.43 µg/g and 40.489 ± 11.76 µg/g before and after fortification, respectively (p<0.0001). HPLC chromatograms showed no detectable peaks for folic acid.
Conclusion: Iron fortification of flour in Bushehr was successful and complied with national standards (40-85 mg/kg). However, the absence of detectable folic acid suggests potential issues with premix stability or addition. Improvements in the fortification process and quality control are recommended.
Type of Study: Original |
Subject:
medicine and food
Received: 2025/03/18 | Accepted: 2025/08/9 | Published: 2025/10/19
Received: 2025/03/18 | Accepted: 2025/08/9 | Published: 2025/10/19
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