International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




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Research Paper | Chemistry | Kenya | Volume 5 Issue 9, September 2016


Investigation of the Transformation and Effect of Preparation Method, Storage Conditions and Time on Iodine and Iron (II) Present in the Reed Salt

Wangila Tsikhungu Phanice, Kinyanjui Thomas, Nakhone Lenah N.


Abstract: Background Salt, chemically known as sodium chloride is the most commonly used food additive that improves the taste of foods and inhibits the growth of microorganisms. Despite the numerous diseases linked to the consumption of salt like hypertension, cardiovascular and kidney diseases its consumption has still continued to increase. Plant-derived foods including food additives like reed salt have the potential to provide human-essential minerals. Over one third of the world's population suffers from iron and iodine deficiency disorders with women and young children in the less developed countries being faced with more serious health consequences. In Western Kenya, plant derived indigenous salts from Cyperus papyrus and Typha latifolia reeds have been used for cooking, medicinal purposes and a vast array of other uses despite lack of knowledge on its iodine and Fe2+ composition. Objective The stability of iodine and iron (II) in the indigenous salts obtained from Cyperus papyrus and Typha latifolia reed plant species as affected by the preparation methods, packaging materials storage conditions and time has been investigated. Methods Iodometric titration and 1, 10-phenanthroline were used to determine the concentration of Iodine and Iron II in the salts respectively. Results There was more loss of Iodine and iron (II) from the reed salts at elevated temperature and RH (82-100 % and 81-100 %) than at normal conditions of temperature and RH (72-100 % and 78-100 %), higher than the ICCIDD/WHO/UNICEF levels. Iodine was higher in Cyperus papyrus (7.2?0.423 - 34.5?2.327 mg/kg) than in Typha latifolia reed salt (2.3?0.214 - 4.4?0.212 mg/kg) when prepared using complete evaporation. Iron (II) reduced more with use of complete evaporation method than with evaporation crystallisation method. In respect to the packaging materials, the order of loss of iodine and iron II was LDPE

Keywords: Typha latifolia, Cyperus papyrus, indigenous reed salt, iodine and iron II


Edition: Volume 5 Issue 9, September 2016,


Pages: 341 - 349


How to Cite this Article?

Wangila Tsikhungu Phanice, Kinyanjui Thomas, Nakhone Lenah N., "Investigation of the Transformation and Effect of Preparation Method, Storage Conditions and Time on Iodine and Iron (II) Present in the Reed Salt", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=ART201681, Volume 5 Issue 9, September 2016, 341 - 349

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