Influence of storage duration on the amount of iodine in food ingredients
https://doi.org/10.21323/2618-9771-2024-7-4-575-584
- Р Р‡.МессенРТвЂВВВВВВВВжер
- РћРТвЂВВВВВВВВнокласснРСвЂВВВВВВВВРєРСвЂВВВВВВВВ
- LiveJournal
- Telegram
- ВКонтакте
- РЎРєРѕРїРСвЂВВВВВВВВровать ссылку
Full Text:
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
References
1. Pearce, E. N., Zimmermann, M. B. (2023). The prevention of iodine deficiency: history. Thyroid, 33(2), 143-149. https://doi.org/10.1089/thy.2022.0454
2. Bailey, R. L., Pac, S. G., Fulgoni III, V. L., Reidy, K. C., Catalano, P. M. (2019). Estimation of total usual dietary intakes of pregnant women in the United States. JAMA Network Open, 2(6), Article e195967. https://doi.org/10.1001/jamanetworkopen.2019.5967
3. Sebastiani, G., Barbero, A. H., Borrás-Novell, C., Casanova, M. A., Aldecoa-Bilbao, V., Andreu-Fernández, V. et al. (2019). The effects of vegetarian and vegan diet during pregnancy on the health of mothers and offspring. Nutrients, 11(3), Article 557. https://doi.org/10.3390/nu11030557
4. Kodentsova, V. M., Risnik, D. V. (2020). Micronutrient metabolic networks and multiple micronutrient deficiency: A rationale for the advantages of vitamin-mineral supplements. Trace Elements in Medicine (Moscow), 21(4), 3-20. (In Russian) https://doi.org/10.19112/2413-6174-2020-21-4-3-20
5. Campanozzi, A., Rutigliano, I., Macchia, P. E., De Filippo, G., Barbato, A., Iacone, R. et al. (2019). Iodine deficiency among Italian children and adolescents assessed through 24-hour urinary iodine excretion. The American Journal of Clinical Nutrition, 109(4), 1080-1087. https://doi.org/10.1093/ajcn/nqy393
6. Fernández, M. R., Torre, E. M., Cadórniga, F. D., Fernández, J. C. F., Álvarez, E. D. (2017). Iodine nutritional status in Asturian schoolchildren. Endocrinología, Diabetes y Nutrición, 64(9), 491-497. https://doi.org/10.1016/j.endinu.2017.06.003
7. Wei, R., Wang, Z., Zhang, X., Wang, X., Xu, Y., Li, Q. (2023). Burden and trends of iodine deficiency in Asia from 1990 to 2019. Public Health, 222, 75-84. https://doi.org/10.1016/j.puhe.2023.06.034
8. Bespalov, V. G., Tumanian, I. A. (2019). Iodine deficiency in nutrition as a multidiscipline problem. Lechashchii Vrach, 3, 8-12. (In Russian)
9. Troshina, E. A. (2022). Elimination of iodine deficiency is a concern for the health of the nation. An excursion into the history, scientific aspects and the current state of the legal regulation of the problem in Russia. Problems of Endocrinology, 68(4), 4-12. (In Russian) https://doi.org/10.14341/probl13154
10. Santos, J. A., Tekle, D., Rosewarne, E., Flexner, N., Cobb, L., Al-Jawaldeh, A. et al. (2021). A systematic review of salt reduction initiatives around the world: A midterm evaluation of progress towards the 2025 global non-communicable diseases salt reduction target. Advances in Nutrition, 12(5), 1768-1780. https://doi.org/10.1093/advances/nmab008
11. Fallah, S. H., Khalilpour, A., Amouei, A., Rezapour, M., Tabarinia, H. (2020). Stability of iodine in iodized salt against heat, light and humidity. International Journal of Health and Life Sciences, 6(1), Article e100098. https://doi.org/10.5812/ijhls.100098
12. Pehrsson, P. R., Roseland, J. M., Patterson, K. Y., Phillips, K. M., Spungen, J. H., Andrews, K. W. et al. (2022). Iodine in foods and dietary supplements: A collaborative database developed by NIH, FDA and USDA. Journal of Food Composition and Analysis, 109, Article 104369. https://doi.org/10.1016/j.jfca.2021.104369
13. Abdurrahim, Md., Haque, S. E. M., Roy, D. C., Arefin, P., Ruchita, F. F., Sarkar, M. R. et al. (2023). Iodine concentration in edible salt from production to retail level in Bangladeshi territory: A comparative study following standard regulations. Journal of Food Composition and Analysis, 120, Article 105334. https://doi.org/10.1016/j.jfca.2023.105334
14. Dydykin, A. S., Aslanova, M. A., Derevitskaya, O. K., Soldatova, N. E. (September 22-25, 2019). Effectiveness of using iodine-containing additives in meat products for child nutrition. IOP Conference Series: Earth and Environmental Science: The 60th International Meat Industry Conference MEATCON. Kopaonik, Serbia, 2019. https://doi.org/10.1088/1755-1315/333/1/012060
15. Meinhardt, A.-K., Müller, A., Burcza, A., Greiner, R. (2019). Influence of cooking on the iodine content in potatoes, pasta and rice using iodized salt. Food Chemistry, 301, Article 125293. https://doi.org/10.1016/j.foodchem.2019.125293
16. Meinhardt, A.-K., Müller, A., Lohmayer, R., Dederer, I., Manthey-Karl, M., Münch, S. et al. (2022). Influence of processing and storage on the iodine content of meat and fish products using iodized salt. Food Chemistry, 389, Article 133092. https://doi.org/10.1016/j.foodchem.2022.133092
17. Judprasong, K., Jongjaithet, N., Chavasit, V. (2016). Comparison of methods for iodine analysis in foods. Food Chemistry, 193, 12-17. https://doi.org/10.1016/j.foodchem.2015.04.058
18. Dydykin, A. S., Zubarev, Yu. N., Logunova, E. I., Kuzlyakina, Yu. A. (2023). Modern forms of iodine-containing food components. Theory and Practice of Meat Processing, 8(3), 172-182. https://doi.org/10.21323/2414-438x2023-8-3-172-182
19. Knyazeva, A. S., Vostrikova, N. L., Kulikovskii, A.V., Giro, T.M. (2018). Effect of shelf life and heat treatment on the preservation of iodine tyrosines in meat products. Vsyo o Myase, 2, 24-27. (In Russian)
20. Dydykin, A. S., Ustinova, A. V., Fedulova, L. V., Vostrikova, N. L. (2013). Prospects of additives in meat iodine-containing baby foods. Vsyo o Myase, 4, 28-32. (In Russian)
21. Bogatyrev, A. N., Dydykin, A. S., Aslanova, M. A., Fedulova, L. V., Ustinova, A. V. (2016). Assessment of the using effectiveness of iodine containing additives in development of meat products for child nutrition. Problems of Nutrition, 4, 68-75. (In Russian)
22. Espada-Bellido, E., Bi, Z., Salaün, P., van den Berg, C. M. G. (2017). Determination of iodide and total iodine in estuarine waters by cathodic stripping voltammetry using a vibrating silver amalgam microwire electrode. Talanta, 174, 165-170. https://doi.org/10.1016/j.talanta.2017.06.004
23. Kulikovsky, A.V., Lisitsyn, A. B., Kuznetsova, O. A., Vostrikova, N. L., Gorlov, I. F. (2016 Method of determination organic iodine (iodotyrosines) in food. Problems of Nutrition, 85(4), 91-97. (In Russian)
24. Kulikovskii, A. V., Lisitsyn, A. B., Chernukha, I. M., Gorlov, I. F., Savchuk, S. A. (2016). Determination of iodotyrosines in food. Journal of Analytical Chemistry, 71(12), 1215-1219. https://doi.org/10.1134/s1061934816100087
25. Gyro, T. M., Kulikovskii, A. V., Knyazeva, A. S., Utyanov, D. A., Gyro, A. V. (2021). Methodology for the determination of organic iodine in the form of iodotyrosines in foods. Vsyo o Myase, 5, 46-48. (In Russian)] https://doi.org/10.21323/2071-2499-2021-5-46-48
26. Markova, E. O., Nekrasov, D. A., Dyakov, M. Yu., Danilov, A. A. (2022). Determination of the content of iodine, iodides and iodates in food products. Izvestiya of Saratov University. Chemistry. Biology. Ecology, 22(4), 373-381. (In Russian)] https://doi.org/10.18500/1816-9775-2022-22-4-373-381
27. Tafesse, W. (2022). The effect of Universal Salt Iodization on cognitive test scores in rural India. World Development, 152(2), Article 105796. https://doi.org/10.1016/j.worlddev.2021.105796
28. Ariyo, O., Akintimehin, O., Taiwo, A. F., Nwandu, T., Olaniyi, B. (2023). Awareness, practices and perspectives on ensuring access to ideally packaged iodized salt in Nigeria. Dialogues in Health, 20(3), Article 100148. https://doi.org/10.1016/j.dialog.2023.100148
29. Mahwera, D., Killel, E., Jonas, N., Hancy, A., Zangira, A., Lekey, A. et al. 2024). Evaluation of the Universal Salt Iodization (USI) surveillance system in Tanzania, 2022. PLoS One, 19(4), Article e0299025. https://doi.org/10.1371/journal.pone.0299025
30. Hatch-McChesney, A., Lieberman, H. R. (2022). Iodine and iodine deficiency: A comprehensive review of a re-emerging issue. Nutrients, 14(17), Article 3474. https://doi.org/10.3390/nu14173474
31. Aakre, I., Solli, D. D., Markhus, M. W., Mæhre, H. K., Dahl, L., Henjum, S. et al. (2021). Commercially available kelp and seaweed products-valuable iodine source or risk of excess intake? Food and Nutrition Research, 30, Article 65. https://doi.org/10.29219/fnr.v65.7584
32. Nielsen, C. W., Holdt, S. L., Sloth, J. J., Marinho, G. S., Sæther, M., Funderud, J. et al. (2020). Reducing the high iodine content of Saccharina latissima and improving the profile of other valuable compounds by water blanching. Foods, 9(5), Article 569. https://doi.org/10.3390/foods9050569
33. Morozova, V. V., Kolomytseva, O. F. (2019). Study of the properties of the fermented product enriched with the additive “Iodonorm”. Milk Processing, 11, 64-67. (In Russian)
34. Popovicheva, N.N. (2021). Functional fortified fermented milk drink with iodized food composite. Food Systems, 4(3S), 228-231. (In Russian) https://doi.org/10.21323/2618-9771-2021-4-3S228-231
35. Ladnova, O. L., Bolshakova, L. S., Kuzina, A. V., Izvekova, E. V., Merkulova, E. G., Ashikhina, L. A. (February 26-29, 2020). Development of technology of cottage cheese enriched with iodine and succinic acid. IOP Conference Series: Earth and Environmental Science: International Conference on Production and Processing of Agricultural Raw Materials. Voronezh, Russian Federation, 2020. https://doi.org/10.1088/1755-1315/640/3/032016
36. Erimbetov, K.T., Roziev, R.A., Goncharova, A. Ya., Zemlyanoy, R. A. (2020). Iodine casein - stable functional ingredient for prevention of iodine deficiency. Khleboprodukty, 10, 33-37. (In Russian)
37. Nikulin, A. V., Martynov, L. Y., Gabaeva, R. S., Lazov, M. A. (2024). Development of a new inversion-voltammetric technique in determining inorganic iodine in Laminariae thalli L. for the quality control of raw materials in factory laboratories. Fine Chemical Technologies, 19(4), 372- 383. (In Russian) https://doi.org/10.32362/2410-6593-2024-19-4-372-383
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
Views:
991
ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)
ISSN 2618-7272 (Online)
Email this article 