Influence of storage duration on the amount of iodine in food ingredients
https://doi.org/10.21323/2618-9771-2024-7-4-575-584
Abstract
Iodine has an undeniable effect on the vital systems of the human body, and its deficiency or excess can have harmful consequences. Measures for the mass prevention of iodine deficiency diseases mainly include the fortification of publicly available food products with iodine-containing food ingredients. The results of the study showed that the amount of iodine in ingredients such as iodized salt and dried kelp can decrease during storage, even if storage conditions and expiration dates are met. Quantitative analysis of iodine and iodotyrosines in dietary supplements containing the organic form of iodine showed good stability of the compounds throughout the shelf life. Quantitative analysis of molecular iodine in the objects was carried out using the voltammetric method, based on the results of which “box-and-whisker” diagrams were compiled, displaying the measurement error, with a tendency for iodine in the research objects to decrease during storage. Quantitative analysis of the organic form of iodine (iodotyrosines) was carried out by high-performance liquid chromatography with mass spectrophotometric detection. Based on the results obtained, histograms were compiled, reflecting changes in the ratio of monoiodotyrosines and diiodotyrosines and a decrease in the concentration of iodotyrosines depending on the shelf life.
About the Authors
A. S. Dydykin
V. M. Gorbatov Federal Research Center of Food System
Russian Federation
Russian Federation
Andrey S. Dydykin — Doctor of Technical Sciences, Docent, Chief of the Department Functional and Specialized Nutrition
26, Talalikhin str., 109316, Moscow
Tel.: +7–495–676–95–11 (264)
Yu. N. Zubarev
V. M. Gorbatov Federal Research Center of Food System
Russian Federation
Russian Federation
Yuriy N. Zubarev — Deputy Director
26, Talalikhin str., 109316, Moscow
Tel.: +7–495–676–95–11
E. I. Logunova
V. M. Gorbatov Federal Research Center of Food System
Russian Federation
Russian Federation
Evlaliya I. Logunova, Research Engineer of the Department Functional and Specialized Nutrition
26, Talalikhin str., 109316, Moscow
Tel.: +7–495–676–95–11 (114)
A. M. Samoylova
All-Russian Research Institute of Canning Technology
Russian Federation
Russian Federation
Anastasiya M. Samoylova, PhD in Biology, Head of the Research and Testing Center
78, Shkol’naya str., Vidnoe, 142703, Moscow region
Tel.: +7–495–541–08–92
Z. I. Kalugina
All-Russian Research Institute of Canning Technology
Russian Federation
Russian Federation
Zoya I. Kalugina, Junior Researcher, Research and Testing Center
78, Shkol’naya str., Vidnoe, 142703, Moscow region
Tel.: +7–495–541–08–92
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Review
For citations:
Dydykin A.S., Zubarev Yu.N., Logunova E.I., Samoylova A.M., Kalugina Z.I. Influence of storage duration on the amount of iodine in food ingredients. Food systems. 2024;7(4):575-584. (In Russ.) https://doi.org/10.21323/2618-9771-2024-7-4-575-584
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