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[ Article ] Validation of the use of spectrophotometer (WYD iodine checker) for the determ-nation of iodine in food salt..

Date de soumission: 21-05-2019
Année de Publication: 2018
Entité/Laboratoire Laboratoire d'hématologie (LH)
Document type : Article
Discipline(s) : Immulogie & maladie infectueuse
Titre Validation of the use of spectrophotometer (WYD iodine checker) for the determ-nation of iodine in food salt..
Auteurs MIZEHOUN Carmelle [1], AGUEH VICTOIRE DAMIENNE AGOSSI [2], YEMOA Achille [3], Segla Boris [4], ALIHONOU FLORENCE NATHALIE YACOBA [5], JOSSE Roger Gérard [6], HOUINATO DISMAND STÉPHANE [7], ALIHONOU FLORENCE NATHALIE YACOBA [7], Desporf Jean-Claude [8], BIGOT KOFFI ANDRÉ [9],
Journal: African Journal of Food Science
Catégorie Journal: Africaine
Impact factor: 0
Volume Journal: 12
DOI:
Resume The iodine content in food salt is generally determined qualitativery using rapid test kits or quantitatively by iodometric titration (reference method). Spectrophotometric analysis Is one of the recent developed quantitative methods, which has the advantage of being simple, robust and more convenient for the laboratory technician. However, there are few comparative studles between this method and the reference method. The aim of this study was to evaluate the agreement between spectrophotometric and iodometric titration methods. From May ta October 2013.117 salt samples were collected in the households of Glazoué's town (Benin), through a three-stage sampling. Samples were assayed by iodometric titration and by a portable spectrophotometer (WYD lodine Checker). The agreement between results of the two methods was performed using Bland-Albnan plots. The mean levels of iodlne in salt samples were 28.2±14.0 and 28.4±14.0 ppm by iodometric titration and spectrophotometry respectively. There Is an excellent correlation between the results of both methods (r= 0.97. p< 0.001). The agreement between the two methods gave a mean difference of d= 0.2 ppm, within the Iimits: d ± 2 sd= -6.2 and 6.5 ppm. This study showed that the spectrophotometric method can replace the iodometr'ic titratlon for iodlne analysls ln dietary salt. This method is more convenient, uses simple laboratory procedures and can be popularized.
Mots clés SpectrophotometryJ lodometric titration, food salt, lodine.
Pages 15 - 20
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