Estimation of Iodine Content by Iodometric Titration and Spectrophotometric Evaluation Method in Commercially Available Salts

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Authors

  • Swapnil Bhausaheb Namekar
     ,IN
  • Sachin Panjabrao Lokhande
     ,IN
  • Ganesh Ramesh Jadhav
     ,IN
  • Rahul Haridas Sonvane
     ,IN
  • Amar Vinayak Lokhande
     ,IN
  • Farha Quadri Sayed Abdul Qadeer
     ,IN

DOI:

https://doi.org/10.21048/ijnd.2017.54.4.16348

Keywords:

Iodine, iodometric titration, table salt, spectrophotometer
nutrition and dietician

Abstract

The iodine content of commercially available salts was determined quantitatively by iodometric titration and spectrophotometric measurement. The study was conducted at Aurangabad city during November 2016 to January 2017. A total of 15 samples of commonly utilized salts were selected. The samples were made available from local retail shops. The experimental measures were carried out based on iodometric titration and spectrohotometric analysis. Highly significant correlation between the two estimated methods was observed. The statistical analysis of titration indicated that mean of 39.85 with standard error 5.46, skewness 0.413, within range of 6.3 to 82.5 and p value of 0.0004. Packet mentioned values reveal mean of 15.6 with standard error 2.79, skewness 0.036, within range of 0 to 30 and p value 0.0004 UV-Vis spectral analysis put forth similar findings. The recommended daily iodine intake is 150μg for adults. Excess iodine results in iodine-induced hyperthyroidism. The study urges national and provisional authority from Department of Health to reconsider iodized salt quality as an urgent public health imperative.

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Author Biography

Swapnil Bhausaheb Namekar

Lecturer Department of Biotechnology

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Published

2017-10-12

How to Cite

Bhausaheb Namekar, S., Panjabrao Lokhande, S., Ramesh Jadhav, G., Haridas Sonvane, R., Vinayak Lokhande, A., & Sayed Abdul Qadeer, F. Q. (2017). Estimation of Iodine Content by Iodometric Titration and Spectrophotometric Evaluation Method in Commercially Available Salts. The Indian Journal of Nutrition and Dietetics, 54(4), 465–473. https://doi.org/10.21048/ijnd.2017.54.4.16348

Issue

Volume 54, Issue 4, October - December 2017

Section

Short Communication

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