Although mineral chelates are widely produced to be used as food fortifiers, the proof that these complexes are chelates is still missing. In our present work, iron II complexes using citric acid in different ratios are produced, and the occurrence of chelation is investigated along with its behavior according to a molar ratio between the ligand and the mineral. High performance liquid chromatography (HPLC), flame atomic absorption spectroscopy (FAAS), ultraviolet-visible spectroscopy (UV-Vis), Fourier-transform infrared (FTIR), and near infrared spectroscopy (NIR) were used for a non-structural characterization of these complexes. In contrast to published work, our findings show that the chelation of citric acid is achieved in the liquid form and at a low pH and that the molar ratio is very important in setting the direction of the reaction, either toward chelation or dimer formation. The ratio citric acid:iron 1:4 seems to be the most convenient ratio in which no free citric acid remains in the solution, while the 1:3 ratio behaves differently, requiring further investigations by such techniques as extended X-ray absorption fine structure spectroscopy (EXAFS), among others, in order to deeply identify the structural organization occurring in this ratio. NIR, extensively used in industries, proved to be very useful in the demonstration and characterization of chelates. These findings are particularly advantageous for pharmaceutical and food industries in offering an innovative competent fortifying agent to be used in combatting iron deficiency.
Keywords: HPLC; NIR; chelation; citric acid; iron chelates; molar ratio.