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Abstract
The present communication deals with the development of a new specific, sensitive, rapid, and economical procedure for the determination of iron ions [Fe(III) and Fe(II)] from groundnut. Detection and measurement of both ions were performed in 25 μL of hot water leaf extract of groundnut (cv. GG 7). Both ions were detected and measured via in-column and post-column reactions with salicylic acid (SA) and 1,10-phenanthroline by ion chromatography with ultraviolet-visible detection. The Fe(III) ion was detected as the complex with salicylic acid, whereas Fe(II) ion was detected as the complex with 1,10-phenanthroline at 522 nm with different retention times. Results of the analysis were validated statistically and by recovery studies.