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I'm trying to investigate the change in iron in an avocado as it ripens. I'm planning on using redox titration but still a bit unsure of how to carry out the investigation (method). Do you have any suggestions?

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    $\begingroup$ You cannot do titration to determine iron content with redox methods because the amount of iron is very very small in fruits. Search for spectrophotometric methods. $\endgroup$
    – M. Farooq
    Sep 22 '19 at 13:33
  • $\begingroup$ @M.Farooq Your comment should probably be posted as an answer (with approx. LODs/LOQs, if possible). $\endgroup$
    – andselisk
    Sep 22 '19 at 14:52
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You cannot do simple volumetric redox titration to determine iron content because the amount of iron is very very small in a single fruit (on the order of fraction of a milligram). Imagine what would be the buret reading? Classical methods are good for large concentrations >> 1% wt/wt

With such small quantities, UV-Vis absorption spectroscopy or atomic spectroscopy comes to our rescue. Among the common (cheap) methods, iron- 1,10 phenanthroline complex method is often used for educational purposes.

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