Iodine content of some fortified salt brands in Swat district as affected by different storage conditions
2008
Saleemullah (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry) | Khattak, F. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry) | Khan, A.R. (Pakistan Council for Scientific and Industrial Research, Peshawar (Pakistan). Food Biochemistry Section) | Akhtar, S. (Pakistan Council for Scientific and Industrial Research, Peshawar (Pakistan). Food Biochemistry Section) | Sohail, M. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Iftikhar-ud-Din (Khyber Medical Coll., Peshawar (Pakistan). Dept. of Pharmalogy) | Mueen-ud-Din, G.
Iodized salts collected from eight different factories of Swat, NWFP, Pakistan were assessed titrometrically for the stability of iodine under various storage conditions i.e. temperature, moisture and sunlight. The tested samples varied significantly in their fortified iodine content as well as in their response to various storage conditions. Storage under different temperature regimes resulted in significant reduction in iodine content, ranging from 2% at 30 degree C to 63% at 50 degree C. the effect of sunlight exposure and increased moisture content of the salt samples also resulted in reduction in iodine content. From these results it was concluded that iodine was adversely affected by various conditions during storage, hence after fortification with iodine in the factories, proper handling and storage of salt is required to extend the durability of this important element for its effectiveness.
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Эту запись предоставил National Agricultural Research Centre