Determination of micro essential element Fe in foodstuffs using instrumental neutron activation analysis (INAA)

Abstract

Fe is an essential macro element that humans need to carry out their physiological processes. Although many factors that cause stunting cases in Indonesia, Fe anemia in pregnant women, breastfeeding women and infants under two years is believed to be one of the causes of stunting. This study will determine the content of Fe in 73 types of local food from Mamuju Regency, West Sulawesi Province. The information can be useful in preventing stunting, especially stunting caused by iron deficiency. The Fe element is determined using a neutron activation analysis technique that utilizes the G.A. Siwabessy Multipurpose Reactor. The sample irradiation was carried out at a rabbit system that has a thermal neutron flux of about 3.1013 n.cm-2.sec-1. Data acquisition of gamma-ray emitted from target irradiated was performed using gamma-ray spectrometry coupled to the high-resolution detector. Fe concentration in foodstuffs was calculated using the NAA-comparative method. The results showed that green vegetables such as kangkung (Ipomoea Aquatica Forsk), bayam (amaranthus spp), kemangi (ocimum citriodorum), daun pakis (diplazium esculentum), daun katuk (sauropus androgynous), daun seledri (Apium graveolens), daun singkong (cassava leaves), cesim (brassica rapa) and buncis (phaseolus vulgaris) have an elemental content of Fe > 100 mg/kg. Kangkung, bayam, and kemangi are green vegetables that are rich in the element Fe, the concentration of Fe in the vegetables more than 280 mg/kg. Concentrations of Fe minerals in vegetables are higher compared to Fe minerals in beef or other protein sources. The green vegetables are suitable foodstuff to overcome Fe anemia in pregnant women, breastfeeding women and infants under two years.