Year: 2024 | Month: March | Volume: 11 | Issue: 3 | Pages: 66-70
DOI: https://doi.org/10.52403/ijrr.20240308
Mineral Contents in Some Wild Neglected Leafy Vegetables
M. B. Zade
Dept. of Chemistry, Azad College Ausa Dist. Latur (M.S), India
ABSTRACT
Most of the iron for our body requirements can be obtained from green leafy vegetables and nutritional anemia can be easily cured by green leafy vegetables. The iron in the ash solution was determined colorimetrically by first converting the iron into ferric form using oxidizing agent potassium persulphate and the converting the ferric into red ferric thiocynate complex [Fe (SCN)6]3- exhibiting λmax at 480 nm by treatment with potassium thiocynate reagent. The calcium is essential for strong bones and teeth while iron which along with above vegetables also present in sufficient quantity in carrot, bitter gourd, onions and tomatoes is essential constituent of hemoglobin which helps to carry oxygen to cell in various parts of the body. Calcium was determined by oxalate precipitation method, and then titrated in hot condition against 0.01 M KMnO4 solution till permanent pink colour is obtained.
Keywords: Iron, Thiocynate complex, colorimetrically, Calcium, Oxalate precipitation, KMnO4
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