A sensitive kinetic assay for the determination of iodine in foodstuffs

Mahesh, D.L.; Deosthale, Y. G.; Rao, B. Sanjeeva

doi:10.1016/0308-8146(92)90241-s

Cited by 29 publications

(20 citation statements)

References 19 publications

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“…In marine fish species from India, the iodine content ranged from 144 to 328 J..Lg/lOOg (Sreeramulu and Suryanarayana Rao, 1992). Conversely, Mahesh et al (1992) reported that fresh water fish contain 79.00 J..Lg/100g, which is lower than the reported values in salt-water habitat (Karen and Amund, 1997).…”

Section: Resultsmentioning

confidence: 55%

Dynamics of the Iodine-goitrogen Balance in the Thyroid Status of Catfish from Selected Fresh and Brackish Water Bodies

2004

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The study was designed to investigate the dynamics of the goitrogen-iodine balance in Igbokoda brackish and Ogbese fresh water bodies in Ondo State, Nigeria. The parameters determined include iodine, thiocyanate, chloride, nitrate, calcium, magnesium hardness, calcium hardness, total hardness, and total coliform counts in water, sediment and/or fish (flesh and serum). The fish were subjected to a number of treatments (boiling with water or sodium chloride solution, frying or roasting) prior to analysis. The iodine level (microg I/100g) in the flesh of fish varied with size, treatment and location; it increased with size, was reduced by some treatments (boiling with either water or NaCl solution), while frying and roasting did not affect the level. The least values were 93.45 (Ogbese fish boiled with NaCl solution) and 160.94 (Igbokoda fish boiled with either water or NaCl solution). On the whole, Igbokoda (160.94-314.08) had higher values than Ogbese (93.45-205.06). Serum iodine (microg I/100mL) was equally higher in Igbokoda (5.00-9.00) compared to Ogbese (2.80-5.00). Only the large sized fish of Ogbese recorded a value of 5.00 micromol/L for thiocyanate while this parameter was not detected in other samples. The calculated I/goitrogen ratios (I/Ca, I/NO3, I/Cl and I/SCN) were higher for Igbokoda water than Ogbese water with the exception of I/Mg. This was equally reinforced by the total count of coliforms (goitrogenic), which was higher in Ogbese (3.0 x 10(3)) than in Igbokoda (2.7 x 10(3)). These results indicate that the Igbokoda brackish water body would be a better source of iodine than Ogbese fresh water body for the population dependent on them.

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Section: Resultsmentioning

confidence: 55%

Dynamics of the Iodine-goitrogen Balance in the Thyroid Status of Catfish from Selected Fresh and Brackish Water Bodies

2004

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“…The International Atomic Energy Agency (IAEA) lists 14 reference materials of biological origin, but only 5 contain officially certified values for iodine (Norman and Iyengar, 1994). Several different methods for determining iodine in foodstuff have been used, such as spectrophotometric kinetic assay (Mahesh et al, 1992), semiautomatic method (Moxon and Dixon, 1980), and iodidespecific ion electrode method (van Ryssen et al, 1987). An accurate method for determining small quantities (mg and ng) of iodine in foodstuff is by use of neutron activation analyses (NAA) (Elson et al, 1983;Norman and Iyengar, 1994;Rao and Chatt, 1993), but these methods are relatively time consuming and require extensive sample preparation.…”

Section: Introductionmentioning

confidence: 99%

Iodine Content in Fish and Other Food Products from East Africa Analyzed by ICP-MS

Eckhoff

Maage

1997

Journal of Food Composition and Analysis

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“…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]. However, difficulties in the extraction and quantification explain why literature data on the iodine levels in foods are quite limited [10]. Therefore, various analytical methods have been used for the determination of trace amounts of iodine in different types of samples.…”

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 sensitive kinetic assay for the determination of iodine in foodstuffs

Cited by 29 publications

References 19 publications

Dynamics of the Iodine-goitrogen Balance in the Thyroid Status of Catfish from Selected Fresh and Brackish Water Bodies

Dynamics of the Iodine-goitrogen Balance in the Thyroid Status of Catfish from Selected Fresh and Brackish Water Bodies

Iodine Content in Fish and Other Food Products from East Africa Analyzed by ICP-MS

Determination of iodine content in Fijian foods using spectrophotometric kinetic method

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