Rapid Method for Quantification of Iron (Fe(+3)) from Ferrazone (NaFe-EDTA) in Fortified Wheat Flour

[Image: see text] Conventional methods for quantifying the added iron in wheat flour are time-consuming and costly. A rapid method (Time/Sample: 95 min) was developed by modifying the conventional standard method (Time/Sample: 560 min) and validated. Linearity and linear regression of the rapid method presented excellent correlation coefficient (R(2)) values (0.9976 to 0.9991), which were close to 1, while the limits of agreement (LOA) were in the range of −0.01 to 0.06 mg/kg. The limits of detection (LOD)/specificity and limits of quantitation (LOQ)/sensitivity values were found to be 0.03 and 0.09 mg/kg, respectively. The rapid method was subjected to validation, wherein the precision of intra-assay, inter-assay, and inter-person was determined to be within the range of 1.35–7.25%. These results indicate a high level of accuracy and precision of the method. The percent relative standard deviation (RSD) for recoveries at varying spiking levels, that is, 5, 10, and 15 mg/kg, was determined at 1.33 lying far below the upper limit of acceptability (RSD < 20). Overall, the developed rapid method can be sustainably alternate for conventional methods owing to its ability to produce accurate, precise, robust, and reproducible results.