Study of the stability of iodine during cooking and storage of salts produced from Palmaceae branches
Département of Food Sciences and Technology, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire, 02 BP 801 Abidjan 02
Research Article
GSC Advanced Research and Reviews, 2024, 29(02), 401–407.
Article DOI: 10.30574/gscbps.2024.29.2.0458
Publication history:
Received on 22 September 2024; revised on 12 November 2024; accepted on 28 November 2024
Abstract:
Palmaceae salts, from a previous study, do not contain iodine. The addition of iodine having to respect very precise rules, a study of their iodization as well as the behaviour of the iodine within them was essential. Thus, palm and coconut branches salts were iodized using two types of dietary iodine: potassium iodate and potassium iodide. Subsequently, their abilities to maintain high iodine levels during storage, package in glass jars and in plastic bags, has been tested in market and laboratory conditions. The stability of iodine during cooking was also studied. The study shows that the biggest losses were recorded for salts bagged and kept at the market. These losses go up to 3% after 3 months of storage. However, regarding glass jars, the loss rates do not exceed 1%, whatever the conservation conditions. Furthermore, cooking does not constitute a factor in the loss of iodine in plant salts. Indeed, at maximum cooking times and temperatures, the loss rates observed were not the highest. Fluctuations in this case could be related to sampling and assay techniques. Ultimately, plant salts proposed for the diet of people following low-salt diets can also serve as a means of supplementing iodine.
Keywords:
Metabolic diseases; Sodium/potassium ratio; Salt-free diet; Indigenous salts; Potash
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
