DETERMINATION OF IODINE CONTENT IN FOOD PRODUCTS - MODIFICATION OF THE SVEIKINA PROCEDURE.

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published

DETERMINATION OF IODINE CONTENT IN FOOD PRODUCTS - MODIFICATION OF THE SVEIKINA PROCEDURE.

Kenneth O. Udeh

,

Zdzisław Targoński

,

Małgorzata Kais-Samborska

Publication date: 2001-09-30

Pol. J. Food Nutr. Sci. 2001;51(3):35–38

KEYWORDS

total iodine content

UV-VIS spectrophotometer

Sveikina method

ABSTRACT

A simple spectrophotometric method for the determination of total iodine content in foods by modification of Sveikina [1975] procedure, based on the works of Moxon and Dixon is reported. The modified method had about 100-fold higher sensitivity in comparison to the above mentioned methods. The method detection limit (MDL) was 0.01 ng per 100 g of food and a mean recovery test of 92%. This method was used for the analyses of total iodine content in different food products.

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