Iodine content of beef, lamb and egg in Shahrekord retails during 2010 and 2011
2012
A Shakerian
Iodine is an essential element in human diet and is found in many types of animal-origin foods. Nevertheless, iodine defect is a serious problem in many countries throughout the world. This study was aimed to determine the iodine contents of beef, lamb as well as eggs at ShahreKord retails. Forty beef, 40 lamb and 60 egg samples were obtained from ShahreKord markets during spring and winter of 2011. Iodine content of the samples was determined by acid digestion and Sandell-Kolthoff-base method. According to the results, the iodine content (mean ± SD) of lamb in winter and spring was 11.32 ± 3.79 and 105.65 ± 52.635 µg/kg, respectively. Meanwhile, the iodine content for beef samples was estimated at 16.17 ± 5.69 and 115.25 ± 41.18 µg/kg in winter and spring, respectively. Moreover, it was found that iodine content of egg yolk in winter was 340.40 ± 122.60 µg/kg and in spring was 462.63± 62.71 µg/kg. However, iodine content of egg albumin in winter and spring was 33.01 ± 14.56 and 47.87 ± 14.40 µg/kg, respectively. In this study, a significant (p>?) relationship was not observed between the iodine content of albumen and egg yolk. It was concluded that beef, lamb and egg could be considered as a significant source of iodine for human.
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