A rapid assessment method for determination of iodate in table salt samples

Kulkarni, Preeti S.; Dhar, Satish D; Kulkarni, Sunil D.

doi:10.1186/2093-3371-4-21

Cited by 15 publications

(4 citation statements)

References 21 publications

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“…Traditionally, the determination of iodine in salt (in the form of iodate) is performed by iodometric titration, however, it does not present the performance parameters documented in national and international publications, in order to contribute and support actions in health surveillance (Mello;Barbosa, 2015). The primary methodologies encountered in the literature regarding the detection and/or quantification of iodine in its various forms encompass a diverse range of techniques, including Brazilian Journal of Development, Curitiba, v.10, n.5, p. 01-18, 2024 spectrophotometry, chromatography, and electrochemical methods, among others (Fukushi, 2022;Galiga, 2021Galiga, , 2022Jamilan, 2019;Kulkarni, 2013;Pantůčková, 2004;Reddy-Noone, 2007;Silva, 1998;Wang, 2009;Xie, 2019). The selection of the most suitable method is contingent upon specific analytical requirements and the nature of the sample matrix.…”

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confidence: 99%

“…The iodometric reaction between iodate, excess iodide, and acid has also been employed, with the liberated iodine reacting with the variamine blue dye in the presence of sodium acetate to produce a violet-colored species. In this case, the liberated iodine oxidized the dye, resulting in violet color with an absorbance band at 550 nm (Kulkarni;Dhar;Kulkarni, 2013). In addition to the mentioned spectrophotometric methods, an optical transduction system based on smartphones for the measurement of iodate in table salt was developed, based on the response in the blue color space generated by the complex formed between I3and starch in the sample Sevilla, 2021).…”

Section: )mentioning

confidence: 99%

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Enhancing instrumental sustainability: a spectrophotometric approach for quantifying iodate in nutritionally significant salts through the adaptation of the classical iodometry method

Cruz,

Dias,

Barboza

2024

Braz. J. Develop.

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With the primary objective of transitioning from the classical iodometric method to an instrumental approach, preserving precision in the analytical process, this study presents the development of a spectrophotometric method for quantifying iodate (iodine equivalent) in nutritionally significant salts. Therefore, the wavelengths of maximum absorption of the I3- (350.8 nm) and I3-starch (574.1 nm) complexes were determined. The complexes demonstrated stability, as indicated by the respective molar extinction coefficient values (ε) obtained over the course of the reaction time (measured up to 1h, at 5-minute intervals, and at 28°C), for concentrations ranging from 7.81×10-6 to 1.25×10-4 mols/L of KIO3. A linear correlation between concentration and absorbance was established within the specified concentration range, with detection and quantification limits defined as 0.09 and 0.29 mg/L (350.8 nm) and 0.13 and 0.39 mg/L (574.1 nm), respectively, and calculated recovery of 102.9%. The reproducibility of the method was assessed by varying the analyst, the equipment, and the analysis day. Using the developed method, it became feasible to quantify the elemental iodine equivalent in three commercially available salts commonly employed for food purposes. When compared to the classical/traditional iodometric method, the spectrophotometric method for quantifying iodate in salts showcases sustainability with minimized solvent and reagent usage, reduced waste generation, shorter analysis time, and lower sample requirements, aligning with environmentally conscious analytical practices.

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Section: )mentioning

confidence: 99%

Section: )mentioning

confidence: 99%

Enhancing instrumental sustainability: a spectrophotometric approach for quantifying iodate in nutritionally significant salts through the adaptation of the classical iodometry method

Cruz,

Dias,

Barboza

2024

Braz. J. Develop.

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“…Several techniques have been reported for the determination of the iodine content of table salt. These include titrimetric (Al-Zamil 1984), gravimetric (Yao et al 1999), electrochemical (Zuo et al 2015Machado et al 2017), andoptical (Lima et al 2012;Kulkarni et al 2013) methods of analysis, with iodometric titration being considered as the reference method. However, these methods involved tedious procedures and required expensive instruments to perform in a laboratory setting (Yadav et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Iodate in Food-grade Salt Based on a Smartphone Colorimetric Platform

Galiga¹,

Sevilla²

2021

Philipp J Sci

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The regular monitoring of iodized salt available in the household and marketplace is necessary for the effective implementation of the national program of salt iodization to control iodine deficiency and its associated diseases. This study describes a colorimetric measurement of iodate in table salt using a smartphone equipped with applications for color analysis and direct readout of iodate levels. The method involved the measurement of the blue component of the colored solution under controlled lighting conditions. The parameters for colorimetric reactions were optimized using a univariate approach – including KI concentration, pH, type and volume of acid, and order of addition of reagents. The effect of NaCl and sample size on the B signal was also investigated. Under optimum conditions, a linear response was observed from 10 to 175 mg iodate per kg of salt (r = 0.9959) with a coefficient of variation of 1.9% over this range and a detection limit of 2.7 mg kg–1 salt. The method was applied for real samples, and the results agreed well with the reference method at the 95% confidence level. The simplicity of operation, compactness, and wide availability of smartphones offer a convenient colorimetric platform for the iodate assessment in table salt.

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“…The natural dietary sources of iodine in foods include; milk, cereals, fruits, vegetables, eggs, meat, spinach and sea foods. These natural sources may not satisfy the requirements of iodine intake in humans as these iodine sources may not be bioavailable in a form as needed by the human body and also that the iodine concentrations are low [8]. As most iodine enters the human body through food intake so the knowledge of iodine contents in different foods and natural products is essential to estimate the daily iodine intake [4,9].…”

Section: Introductionmentioning

confidence: 99%

Determination of iodine content in Fijian foods using spectrophotometric kinetic method

Chandra

Maata

Prasad

2019

Microchemical Journal

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The spectrophotometric kinetic method was validated for the determination of iodine in different food samples. The method is based on the iodide catalysed reduction of Ce 4+ to Ce 3+ by As 3+. The absorbance of the kinetic indicator reaction was measured at 370 nm for exactly 1 min at 37°C. The change in absorbance per min, as a measure of initial rate, was plotted against the different iodine concentrations to achieve a linear calibration equation with the R 2 value of 0.9998 which showed excellent reproducibility. The limit of detection (LOD) was 1.54 ng/mL and the limit of quantification (LOQ) was 4.90 ng/mL. The incineration of the food organic matter was achieved by ashing the food samples at 600°C using KOH and ZnSO 4 in steps for 3 h. Trace levels of iodine (ng) were determined successfully using the validated spectrophotometric kinetic method for the 9 food samples (36 sub-samples). The Fiji seaweeds, lumiwawa (brown seaweed) showed the highest iodine content being 6373.30 ± 0.39 ng/g followed by sea grapes (green seaweed) 1162.81 ± 0.61 ng/g, lettuce 114.81 ± 0.08 ng/g, English cabbage 108.40 ± 0.06 ng/g, Chinese cabbage 104.01 ± 0.06 ng/g, pumpkin 101.24 ± 0.08 ng/g, long bean 97.61 ± 0.10 ng/g, banana 76.18 ± 0.10 ng/g and tomato 40.32 ± 0.04 ng/ g. The coefficient of variation for the sample analysis was < 5.31% with a mean and standard deviation of 2.55 ± 0.17% for the food samples analysed. The recovery analysis of iodine from standard samples ranged from 99.84 ± 0.91% to 100.24 ± 5.92% with an excellent average recovery of 100.06 ± 3.16%. The analytical coefficient of variation was calculated to be 0.34% for the food samples analysed. This shows exceptional system analytical stability of the method used in this study.

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A rapid assessment method for determination of iodate in table salt samples

Cited by 15 publications

References 21 publications

Enhancing instrumental sustainability: a spectrophotometric approach for quantifying iodate in nutritionally significant salts through the adaptation of the classical iodometry method

Enhancing instrumental sustainability: a spectrophotometric approach for quantifying iodate in nutritionally significant salts through the adaptation of the classical iodometry method

Assessment of Iodate in Food-grade Salt Based on a Smartphone Colorimetric Platform

Determination of iodine content in Fijian foods using spectrophotometric kinetic method

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