A simple and high-selective method was employed for rapid
determination of total iron in water and food samples in this paper.
Total iron can be efficiently determined based on the colored com-
plex formation of Fe(II) with 5-Br-PADAP, followed by dispersive
liquid–liquid microextraction of the formed complex and subse-
quent UV–vis spectrophotometry detection. The sensitivity of the
method is extensively enhanced since only the Fe(II)-Br-PADAP
complex can produce the absorbance peak at 740 nm. Besides,
the procedure is economic and environmentally friendly due to
low organic solvent consumption, low time consumption and low
instrumentation cost. The method can be successfully proposed
for the total iron assay in routine water and food analyses