• Kalarani R
• A Safiullah
• C. Gopal
• S. Subramaniyam

Estimation of Loss of Iodine In Edible Salt during increased temperature Kalarani R1, A Safiullah 2, C. Gopal3, S. Subramaniyam4 1 Research Scholar, Regenix Super Speciality Laboratories, Chennai – 94, 2 Consultant BioChemist, Regenix Super Speciality Laboratories, Chennai – 94, 3 Member Secretary (Retd), Coastal Aquaculture Authority, Chennai – 91, 4 Head of the Department of Biochemistry, Regenix Super Speciality Laboratories, Chennai - 94 Abstract Iodine is one of the vital microelements necessary for normal physical as well as mental growth of humans. Reduced iodine levels cause deleterious effects such as miscarriages, stillbirths and congenital abnormalities. The main source of iodine is through diet and through iodized salt. However, extreme loss of iodine is noticed with an increase in temperature during cooking. In the present study, brands of crystal and powder salt were taken and analyzed. The present study showed that around 64% of iodine was lost on maximum heat treatment and only 36% were retained. Iodine content started decreasing as the temperature and time increased. Comparing heat treatment at 150oc for 2 minutes and 3 minutes, at 150oc for 3 minutes the iodine content reduced drastically and it even more decreased at 230oC for 2 minutes and much more reduced at 230oC for 3 minutes. This shows that iodine content decreases when the temperature and time duration increases. Hence, it is appropriate to sprinkle salt on food after cooking and not to add it while cooking like traditionally.

Iodine deficiency, Titration method, Loss of iodine, Heat, Temperature

"Estimation of Loss of Iodine In Edible Salt during increased temperature", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 8, page no.c580-c584, August-2023, Available :http://www.jetir.org/papers/JETIR2308266.pdf

"Estimation of Loss of Iodine In Edible Salt during increased temperature", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 8, page no. ppc580-c584, August-2023, Available at : http://www.jetir.org/papers/JETIR2308266.pdf