Estimation of Loss of Iodine from Edible Iodized Salt During Cooking of Various Bangladeshi Food Preparations

Authors

  • KM Yasif Kayes Sikdar Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Dhaka, Dhaka-1000
  • Amlan Ganguly Department of Clinical Pharmacy and Pharmacology, Faculty of Pharmacy, University of Dhaka, Dhaka-1000
  • ASM Monjur Al Hossain Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Dhaka, Dhaka-1000
  • ABM Faroque Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Dhaka, Dhaka-1000

DOI:

https://doi.org/10.3329/dujps.v15i2.30931

Keywords:

Iodine deficiency, Colorimetric assay method, Loss of iodine, Cooking procedures, Cooking time

Abstract

Iodine is one of the essential micronutrients required for the normal mental and physical development of human beings. Low iodine intake exerts several detrimental effects on human health. The most serious effect of iodine deficiency is represented by possible damage to the fetus such as stillbirths, abortions and congenital abnormalities. According to the existing law, iodized salt should contain at least 15 ppm of iodine. However, iodine is lost significantly during cooking and few studies have been conducted to estimate such loss of iodine. Hence, in the present study, thirty recipes commonly cooked in Bangladeshi families were taken and by using colorimetric assay method, it was found that the mean losses of iodine during different cooking procedures were 13.28% for pressure cooking, 23.46% for boiling, 9.5% for deep frying and 5.18% for shallow frying. The results showed that the loss of iodine depends upon the type of cooking procedures and cooking time.

Dhaka Univ. J. Pharm. Sci. 15(2): 161-165, 2016 (December)

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Author Biography

KM Yasif Kayes Sikdar, Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Dhaka, Dhaka-1000



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Published

2017-01-02

How to Cite

Sikdar, K. Y. K., Ganguly, A., Hossain, A. M. A., & Faroque, A. (2017). Estimation of Loss of Iodine from Edible Iodized Salt During Cooking of Various Bangladeshi Food Preparations. Dhaka University Journal of Pharmaceutical Sciences, 15(2), 161–165. https://doi.org/10.3329/dujps.v15i2.30931

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