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Investigation of the effects of heat and light on iodine content of packaged and open salt brands collected from Jimma town
Iodine deficiency is one of the most common micronutrient deficiencies in developing countries, which leads to iodine deficiency disorders (IDD). To combat iodine deficiency disorders, universal salt iodization is mandatory. However, iodized salt can lose its iodine due to environmental factors such...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10543208/ https://www.ncbi.nlm.nih.gov/pubmed/37790957 http://dx.doi.org/10.1016/j.heliyon.2023.e20412 |
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author | Deresa, Ebisa Mirete Befkadu, Daniel Muluneh Hamda, Milkessa Geletu |
author_facet | Deresa, Ebisa Mirete Befkadu, Daniel Muluneh Hamda, Milkessa Geletu |
author_sort | Deresa, Ebisa Mirete |
collection | PubMed |
description | Iodine deficiency is one of the most common micronutrient deficiencies in developing countries, which leads to iodine deficiency disorders (IDD). To combat iodine deficiency disorders, universal salt iodization is mandatory. However, iodized salt can lose its iodine due to environmental factors such as heat, light, moisture, and so on. Therefore, the aim of this study is to investigate the effects of heat and light on the iodine content of packaged and open salt brands available in Jimma town, Oromia, Ethiopia. An experimental study design was employed to determine the effects of heat and light on the iodine content of salts. A total of six salt samples were collected from retailers selected based on convenience sampling technique. Among six different salt brands, three were packaged salts, and the rest were non-packaged (open) salts. The iodine content of the salt samples was determined by the iodometric titration method, and the effects of heat and light on the concentration of iodine were also investigated. It has been revealed that heat and light decrease the iodine content of salt samples. The findings of this study provide valuable insights into the stability of iodized salt against heat and light. It is also helpful in identifying the right time at which salt should be added while cooking and the appropriate storage conditions for salt in households. |
format | Online Article Text |
id | pubmed-10543208 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-105432082023-10-03 Investigation of the effects of heat and light on iodine content of packaged and open salt brands collected from Jimma town Deresa, Ebisa Mirete Befkadu, Daniel Muluneh Hamda, Milkessa Geletu Heliyon Research Article Iodine deficiency is one of the most common micronutrient deficiencies in developing countries, which leads to iodine deficiency disorders (IDD). To combat iodine deficiency disorders, universal salt iodization is mandatory. However, iodized salt can lose its iodine due to environmental factors such as heat, light, moisture, and so on. Therefore, the aim of this study is to investigate the effects of heat and light on the iodine content of packaged and open salt brands available in Jimma town, Oromia, Ethiopia. An experimental study design was employed to determine the effects of heat and light on the iodine content of salts. A total of six salt samples were collected from retailers selected based on convenience sampling technique. Among six different salt brands, three were packaged salts, and the rest were non-packaged (open) salts. The iodine content of the salt samples was determined by the iodometric titration method, and the effects of heat and light on the concentration of iodine were also investigated. It has been revealed that heat and light decrease the iodine content of salt samples. The findings of this study provide valuable insights into the stability of iodized salt against heat and light. It is also helpful in identifying the right time at which salt should be added while cooking and the appropriate storage conditions for salt in households. Elsevier 2023-09-23 /pmc/articles/PMC10543208/ /pubmed/37790957 http://dx.doi.org/10.1016/j.heliyon.2023.e20412 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Deresa, Ebisa Mirete Befkadu, Daniel Muluneh Hamda, Milkessa Geletu Investigation of the effects of heat and light on iodine content of packaged and open salt brands collected from Jimma town |
title | Investigation of the effects of heat and light on iodine content of packaged and open salt brands collected from Jimma town |
title_full | Investigation of the effects of heat and light on iodine content of packaged and open salt brands collected from Jimma town |
title_fullStr | Investigation of the effects of heat and light on iodine content of packaged and open salt brands collected from Jimma town |
title_full_unstemmed | Investigation of the effects of heat and light on iodine content of packaged and open salt brands collected from Jimma town |
title_short | Investigation of the effects of heat and light on iodine content of packaged and open salt brands collected from Jimma town |
title_sort | investigation of the effects of heat and light on iodine content of packaged and open salt brands collected from jimma town |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10543208/ https://www.ncbi.nlm.nih.gov/pubmed/37790957 http://dx.doi.org/10.1016/j.heliyon.2023.e20412 |
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