Determination of Iodine Content and Stability in Selected Commercial Iodized Salts

Iodine is an essential element for the synthesis of thyroid hormones required for thyroid-stimulating hormones. Iodine deficiency leads to goiter, mental retardation, cretinism, brain damage, and neurological problems. Iodine Deficiency Disorder (IDD) is a major public health problem in developing countries including India. The consumption of foods grown on iodine-deficient soils leads to the production of iodine-deficient foods. To overcome iodine deficiency, fortification technology was developed through the addition of iodine in the form of chemicals in edible common salts. The iodine availability is an important parameter to assess iodine content in the targeted population that depends on the iodine present in the iodized salts. The stability of iodine present in the salt depends on the moisture, metals, impurities, and type of technology used in the manufacture of iodized salt. Iodine content labeled on the iodized salt packets may vary from company to company in the form of production, distribution, batches, mixing, and storage at the consumer level. The present research study was focused on the assessment of iodine content and stability of iodine in selected iodized salts available in the local markets of Tumakuru, Karnataka state, India. Materials: Eight iodized salt samples were collected from local supermarkets of different brands. General information was collected on the salt packets such as iodine content, packing date, and batch number for the stability study. Method: 10g of iodized salt sample was taken, dissolve completely, and add sulphuric acid and potassium iodide. Samples were titrated against sodium thiosulphate and starch was used as an indicator. The burette value was converted to parts per million (ppm) of iodine by using a conversion table. Results: The investigation of the study results of A1, A2, A3, and A4 samples showed 33.9, 20.1, 25.4, 39.7, and 51.9 ppm respectively compared to 15 ppm iodine labeled on the packets. A5.A6, A7, and A8 samples showed 51.9, 5.3, 7.4, and 4.6 ppm respectively compared to 30 ppm iodine on the packets. The stability of iodine after six months in A1, A2, A3, A4, and A5 was 97 to 100 %, and after expiry 91 to 96 % compared to the initial values and three samples were shown below the labeled value. Conclusion: This information may be useful to the consumers to know the iodine content present in the iodized salt to meet recommended daily allowance for controlling iodine deficiency disorders