Development of method for the speciation of inorganic iron in wine samples Original Research Article

In this paper, we proposed a procedure for the determination of iron(II) and total iron in wine samples employing molecular absorption spectrophotometry. The ligand used is 2-(5-bromo-2-pyridylazo)-5-(diethylamino)-phenol (Br-PADAP) and the chromogenic reaction in absence or presence of ascorbic acid (reducing agent) allows the determination of iron(II) or total iron, respectively. The optimization step was performed using a multivariate technique (Box Behnken design) involving the factors pH, acid ascorbic concentration and reaction time. The method allows the determination of iron(II) and iron(III) in wine samples, with limits of detection and quantification 0.22 and 0.72 μg L−1, respectively. The precision expressed as relative standard deviation (R.S.D.) was 1.43 and 0.56% (both, n = 11) for content of iron(II) in wine samples of 1.68 and 4.65 mg L−1, and 1.66 and 0.87% (both, n = 11) for content of total iron in wine samples of 1.72 and 5.48 mg L−1. This method was applied for determination of iron(II) and total iron in six different wine samples. In these, the iron(II) content varied from 0.76 to 4.65 mg L−1 and from 1.01 to 5.48 mg L−1 for total iron. The results obtained in the determination of total iron by Br-PADAP method were compared with those that were performed after complete acid digestion in open system and determination of total iron employing FAAS. The method of regression linear was used for comparison of these results and demonstrated that there is no significant difference between the results obtained with these two procedures.