Reduction of iodate in iodated salt to iodide during cooking with iodine as measured by an improved HPLC/ICP–MS method |
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| Institution: | 1. School of Civil and Environmental Engineering, University of Technology, Sydney (UTS), City Campus, Broadway, NSW, 2007, Australia;2. School of Civil, Environmental and Architectural Engineering, Korea University, Seongbuk-gu, Seoul, Republic of Korea;1. Institute of Nutrition, Mahidol University, Putthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand;2. Bureau of Nutrition, Department of Health, Ministry of Public Health, Maung, Nonthaburi 11000, Thailand;1. Department of Environmental Engineering, Kyungpook National University, 80 Daehak-ro, Buk-gu, Daegu 41566, Republic of Korea;2. Department of Civil and Environmental Engineering, University of South Carolina, Columbia, 300 Main Street, SC 29208, USA;1. University of Paris-Est, Anses, Maisons-Alfort Laboratory for Food Safety, Department of Chemical Contaminants in Food, Metallic Trace Elements and Minerals Unit, Maisons-Alfort, France;2. IRSN/LESE, Laboratoire d’Étude et de Surveillance de l’Environnement, Papeete, Tahiti, French Polynesia;3. INSERM, UMR1018, Radiation Epidemiology Group, Villejuif, France;4. Department of Biostatistics and Epidemiology, Gustave Roussy Institute, Villejuif, France;5. University of Paris-Sud 11, UMRS 1018, Villejuif, France;1. Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell''Università 16, 35020 Legnaro (PD), Italy;2. Istituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”—National Reference Centre for Ovine and Caprine Milk and Dairy Products Quality (CReLDOC), Via Appia Nuova 1411, 00178 Rome, Italy |
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| Abstract: | Background: Iodate is a strong oxidant, and some animal studies indicate that iodate intake may cause adverse effects. A key focus of the safety assessment of potassium iodate as a salt additive is determining whether iodate is safely reduced to iodide in food. Objective: To study the reduction of iodate in table salt to iodide and molecular iodine during cooking. Materials and Methods: Fifteen food samples cooked with and without iodated salt were prepared in duplicate. The iodine in the cooked food was extracted with deionized water. The iodine species in the extracts were determined by using an improved high-performance liquid chromatography/inductively coupled plasma–mass spectrometry (HPLC/ICP–MS). The cooking temperature and the pH of the food were determined. Results: The conversion rate of iodate in iodated salt to iodide and molecular iodine was 96.4%±14.7% during cooking, with 86.8%±14.5% of the iodate converted to iodide ions and 9.6% ±6.2% converted to molecular iodine to lose. The limit of detection, limit of quantification, relative standard deviation and recovery rate of the method HPLC/ICP–MS were 0.70 μg/L for I? (0.69 μg/L for IO3?), 2.10 μg/L for I? (2.06 μg/L for IO3?), 2.6% and 101.6%±2.6%, respectively. Conclusion: Almost all iodate added to food was converted into iodide and molecular iodine during cooking. The improved HPLC/ICP–MS was reliable in the determination of iodine species in food extracts. |
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