Measurement of haem and total iron in fish, shrimp and prawn using ICP-MS: Implications for dietary iron intake calculations

Matthew Wheal, Emma de Courcy-Ireland, Jessica Bogard, Shakuntala Thilsted, James Stangoulis

    Research output: Contribution to journalArticle

    14 Citations (Scopus)

    Abstract

    Twenty-five species of fish, shrimp and prawn from local markets in Bangladesh were analysed for concentrations of total Fe, haem Fe and non-haem Fe by ICP-MS. Total Fe and non-haem Fe concentrations were measured in nitric acid-digested samples and haem Fe was extracted using acidified 80% acetone for 60 min. Total Fe concentrations ranged from 0.55-14.43 mg/100 g FW, and haem Fe% ranged from 18%-93% of total Fe. Repeat extractions with 80% acetone recovered additional haem Fe, suggesting that previous measurement by this technique may have underestimated haem Fe content. Calculation of Fe balance (summing Fe in acetone extracts and Fe in the residue after haem Fe extraction) was not significantly different from total Fe, indicating the two processes recovered the different forms of Fe with similar effectiveness.

    Original languageEnglish
    Pages (from-to)222-229
    Number of pages8
    JournalFood Chemistry
    Volume201
    DOIs
    Publication statusPublished - 15 Jun 2016

    Keywords

    • Dietary intake
    • Fish
    • Food analysis
    • Haem
    • Heme
    • Iron
    • Minerals

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