Iodine content in bread, milk and the retention of inherent iodine in commonly used Indian recipes

Longvah, T.; Toteja, G S; Upadhyay, Avinash

doi:10.1016/j.foodchem.2012.09.008

Cited by 19 publications

(12 citation statements)

References 20 publications

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“…The lowest iodine values were witnessed in fruits and vegetables. Almost similar results have also been reported by previous researchers while slight variation may be due to the food samples of different origins [13,[38][39][40][41]. Confidence level at 95% with 3 degrees of freedom (t = 3.182).…”

Section: Food Samples Ashing and Analysissupporting

confidence: 88%

Determination of iodine content in Fijian foods using spectrophotometric kinetic method

Chandra

Maata

Prasad

2019

Microchemical Journal

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The spectrophotometric kinetic method was validated for the determination of iodine in different food samples. The method is based on the iodide catalysed reduction of Ce 4+ to Ce 3+ by As 3+. The absorbance of the kinetic indicator reaction was measured at 370 nm for exactly 1 min at 37°C. The change in absorbance per min, as a measure of initial rate, was plotted against the different iodine concentrations to achieve a linear calibration equation with the R 2 value of 0.9998 which showed excellent reproducibility. The limit of detection (LOD) was 1.54 ng/mL and the limit of quantification (LOQ) was 4.90 ng/mL. The incineration of the food organic matter was achieved by ashing the food samples at 600°C using KOH and ZnSO 4 in steps for 3 h. Trace levels of iodine (ng) were determined successfully using the validated spectrophotometric kinetic method for the 9 food samples (36 sub-samples). The Fiji seaweeds, lumiwawa (brown seaweed) showed the highest iodine content being 6373.30 ± 0.39 ng/g followed by sea grapes (green seaweed) 1162.81 ± 0.61 ng/g, lettuce 114.81 ± 0.08 ng/g, English cabbage 108.40 ± 0.06 ng/g, Chinese cabbage 104.01 ± 0.06 ng/g, pumpkin 101.24 ± 0.08 ng/g, long bean 97.61 ± 0.10 ng/g, banana 76.18 ± 0.10 ng/g and tomato 40.32 ± 0.04 ng/ g. The coefficient of variation for the sample analysis was < 5.31% with a mean and standard deviation of 2.55 ± 0.17% for the food samples analysed. The recovery analysis of iodine from standard samples ranged from 99.84 ± 0.91% to 100.24 ± 5.92% with an excellent average recovery of 100.06 ± 3.16%. The analytical coefficient of variation was calculated to be 0.34% for the food samples analysed. This shows exceptional system analytical stability of the method used in this study.

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Section: Food Samples Ashing and Analysissupporting

confidence: 88%

Determination of iodine content in Fijian foods using spectrophotometric kinetic method

Chandra

Maata

Prasad

2019

Microchemical Journal

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“…Most studies have primarily assessed the fate of iodized salt in a variety of foods after different cooking methods [23][24][25][26], and there are few studies investigating the effect different cooking-and processing methods may have on iodine content in fish and other seafood. In the study by Longvah et al, 2013, they reported an average loss of 47% iodine in different recipes from the Indian kitchen using iodized salt after boiling and the range of loss was from 14 to 88% [24]. The same study also reported a minor loss of iodine with cooking methods such as steaming, deep frying, and pressure cooking of the different recipes.…”

Section: Discussionmentioning

confidence: 99%

Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)

Dahl

Duinker

Næss

et al. 2020

Foods

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There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and further in raw compared to boiled, pan-fried, and oven baked fillets. Iodine was determined by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and mercury by atomic absorption spectrophotometry with Direct Mercury Analyzer (DMA-80). Thawing of the cod resulted on average in a 12% loss of iodine to the thawing water. Boiling significantly decreased the total content of iodine per slice of cod fillet corresponding to the concentration of iodine found in the boiling water. Pan-frying and oven-baking did not cause any significant changes of the total iodine content per slice of cod fillet, although iodine content per 100 g increased due to weight reduction of the cod slices from evaporation of water during preparation. For mercury, we found minimal changes of the different cooking methods. In summary, the findings in our study show that boiling had the greatest effect on the iodine content in the cod fillets. Type of cooking method should be specified in food composition databases as this in turn may influence estimation of iodine intake.

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“…In addition, governmental support of milk consumption through school milk programs, the rising demand for cheese variety, new uses for milk‐based ingredients, and an increase in niche market products have supported this development. Milk products are currently the main source of animal protein in the diet in South Asia (Food and Agricultural Organization of the United Nations (FAO) ; Longvah and others ).…”

Section: Global Trends In Total Milk Production and Consumptionmentioning

confidence: 99%

“…Economic development has led to an increased demand for milk products, which are the preferred choice of products of animal origin due to the population being largely vegetarian. Milk products now account for approximately 12% of the total diet consumed in India (Longvah and others ). The National Dairy Development Board has said that the demand for milk is likely to be between 200 and 210 million tons in 2021 to 2022 and, therefore, annual average milk production needs to increase further to 6 million tons per year to meet the needs over the next 12 y. Consequently, the National Dairy Plan was approved in 2012 to help meet the projected national demands; this concentrates on improvements to genetics, animal nutrition, and procurement in the dairy sector (Mani ).…”

Section: Global Trends In Total Milk Production and Consumptionmentioning

confidence: 99%

Impacts of Milk Fraud on Food Safety and Nutrition with Special Emphasis on Developing Countries

Handford

Campbell

Elliott

2015

Comp Rev Food Sci Food Safe

211

128

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Milk in its natural form has a high food value, since it is comprised of a wide variety of nutrients which are essential for proper growth and maintenance of the human body. In recent decades, there has been an upsurge in milk consumption worldwide, especially in developing countries, and it is now forming a significant part of the diet for a high proportion of the global population. As a result of the increased demand, in addition to the growth in competition in the dairy market and the increasing complexity of the supply chain, some unscrupulous producers are indulging in milk fraud. This malpractice has become a common problem in the developing countries, which lack strict vigilance by food safety authorities. Milk is often subjected to fraud (by means of adulteration) for financial gain, but it can also be adulterated due to ill-informed attempts to improve hygiene conditions. Water is the most common adulterant used, which decreases the nutritional value of milk. If the water is contaminated, for example, with chemicals or pathogens, this poses a serious health risk for consumers. To the diluted milk, inferior cheaper materials may be added such as reconstituted milk powder, urea, and cane sugar, even more hazardous chemicals including melamine, formalin, caustic soda, and detergents. These additions have the potential to cause serious health-related problems. This review aims to investigate the impacts of milk fraud on nutrition and food safety, and it points out the potential adverse human health effects associated with the consumption of adulterated milk.

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Iodine content in bread, milk and the retention of inherent iodine in commonly used Indian recipes

Cited by 19 publications

References 20 publications

Determination of iodine content in Fijian foods using spectrophotometric kinetic method

Determination of iodine content in Fijian foods using spectrophotometric kinetic method

Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)

Impacts of Milk Fraud on Food Safety and Nutrition with Special Emphasis on Developing Countries

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