Journal ArticleDOI
Semi-automatic method for the determination of total iodine in food
R. E. D. Moxon,E. J. Dixon +1 more
Reads0
Chats0
TLDR
A simple method for the determination of total iodine in food, based on the catalytic destruction of thiocyanate by nitrite in the presence of iodide, has been evaluated and the colorimetric finish technique automated.Abstract:
A simple method for the determination of total iodine in food, based on the catalytic destruction of thiocyanate by nitrite in the presence of iodide, has been evaluated and the colorimetric finish technique automated. Optimum conditions for the destruction of organic matter and the liberation of iodine have been investigated and a set of conditions applicable to the automated finish technique developed. The method, when applied to 160 foods, had a precision of about 10%, a detection limit for iodine of 1 µg per 100 g of food, a mean recovery of added iodide of 90% and an output of about 70 samples per week. The effect of storage conditions on the iodine content of fish and eggs has also been examined, and the effect of some possible interfering substances, such as chloride, bromide and mercury, investigated.read more
Citations
More filters
Journal ArticleDOI
Iodine in British foods and diets
TL;DR: Levels of I were determined in selected foods and dietary supplements, and in samples of the British ‘Total Diet’, and levels are above the UK reference nutrient intake of 140 μg/d for adults but well below the Joint Expert Committee on Food Additives provisional maximum tolerable intake of 1000 μg/D.
Journal ArticleDOI
A review on iodine speciation for environmental, biological and nutrition fields
TL;DR: A review of recent literature focused on iodine determination/speciation in environmental, biological and clinical materials is provided in this paper, which covers the different sample pre-treatments to extract total iodine, as well as specific iodinated forms, and the most used analytical techniques for assessing total iodine.
Journal ArticleDOI
Trace nutrients. 4. Iodine in British food.
TL;DR: The average daily intake of I was lower than in similar similar studies in the USA, but was twice the provisional UK recommended intake and provides no evidence that I intakes in the UK could be too low or too high for health.
Journal ArticleDOI
Effect of solvent type on the determination of total iodine in milk powder and human serum by inductively-coupled plasma-mass spectrometry
TL;DR: It is shown that the oxidation state of the analyte has a strong impact on the analytical performance, and as the iodine in milk powder is present almost exclusively as iodide, destruction of the sample with nitric acid is not suitable.
Journal ArticleDOI
Iodine Content in Fish and Other Food Products from East Africa Analyzed by ICP-MS
Karen M. Eckhoff,Amund Maage +1 more
TL;DR: The results of the collected samples showed that the iodine concentration in fillet of salt water fish was 5 to 10 times higher than those of fresh water fish, with highest value of 920 μg I/kg wet weight for changu as mentioned in this paper.