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SPECTROPHOTOMETRIC DETERMINATION OF IRON CONTENT OF
BROCCOLI (BRASSICA OLERACEA)
NAZREEN NABILAH BINTI ERWAN DONALD
NORNASHA MARLISA BINTI YUSOFF
Supervisor: Dr.Poh Seng Chee
Bachelor of Science (Analytical and Environmental Chemistry)
School of Marine Science and Environmental
University Malaysia Terengganu
Our project is on spectrophotometric determination of iron found in different parts of
the broccoli (brassica oleracea) and the effects of different cooking temperature on
the iron content. The amount of iron in the buds, stems and base are 0.793mg dm -3
g-1, 0.235mg dm 3 g-1 and 0.163 mg dm -3 g-1 respectively. Statistic results show a
significantly higher iron content at the buds follow by stem, base. For the second
objective, the amount of iron due to different cooking temperature room temperature,
60.0 0 C, 80.0 0 C, 100.0 0 C is 4.508 mg dm 3 g-1, 2.074 mg dm 3 g-1, 1.134 mg dm 3 g-1,
0.196 mg dm 3 g-1 respectively and the percentage loss of iron content are 54%,
75%and 96% respectively. In statistically results showed the iron content in buds is
decreasing as increase the temperature.
1983 | UMT UNDERGRADUATE RESEARCH DAY 2018