Comparative study of spectroscopic techniques for the estimation of iron in apple and vegetables

Iron has been determined in apple and vegetables spectrophotometrically, by complexing it with xylenol orange. 1:1 complex formed in a highly acidic medium is measured for its absorbance at its λmax of 585 nm. The results have been compared by employing atomic absorption technique. Apples and vegetable samples were collected from local markets of Pakistan. Statistical manipulations, t-test and F-test, were performed and it was found that the results from the two techniques have an excellent agreement.