Potassium iodate 85mg tablets

Fatty acid, present in edible oil, is a key constituent in our diet. The iodine number is a measure of the amount of unsaturated fatty acid in fat and oil. Iodine is a trace element that is required by humans for normal biological function. The iodine value (IV) of four edible oils was determined in this study: castor oil, peppermint oil, almond oil, and coconut oil. Iodine is a wonderful reagent for converting the unsaturation into the saturation of fat and oil. The purported technique offered a reliable and rapid determination of IV. The Wijs, or iodine monochloride, potassium iodate, and American Oil Chemists' Society's (AOCS) Fourier transform infrared spectroscopy (FT-IR) are all used to determine IV. Both Wijs and potassium iodate are iodometry-based titrations, whereas the AOCS method is applied through FT-IR. C=C stretching in the range of 1635.48cm-1-1652.77 cm-1, C=O band in the range of 1744.23 cm-1- 1747.49 cm-1, C-H stretching in the range of 2923.9 cm-1- 2925.85 cm-1, O-H stretching in the range of 3448 cm-1- 3472 cm-1 were observed in different dilution for identification of unsaturated fatty acid in numerous oils through FT-IR. All methods are satisfactory; meanwhile, the potassium iodate method is safer than the Wijs method experimentally and more economical than the AOCS method. IV for castor oil, peppermint oil, almond oil, and coconut oil were computed at 84.67 I2/100g,5.56 I2/100gm,99.09 I2/100gm,8.21 I2/100gm along with the deviation by three methods.

Abstract licence: CC BY

The use of iodine-biofortified vegetables may be a health alternative instead of iodine-biofortified salt for preventing iodine (I) deficiency and related human disorders. In this study, four Brassica genotypes (broccoli raab, curly kale, mizuna, red mustard) were hydroponically grown with three I-IO3− rates (0, 0.75 and 1.5 mg/L) to produce iodine-biofortified vegetables. Crop performances and quality traits were analyzed; iodine content was measured on raw, boiled, and steamed vegetables. The highest I rate generally increased I content in all Brassica genotypes, without plants toxicity effects in terms of reduced growth or morphological symptoms. After 21 day-iodine biofortification, the highest I content (49.5 µg/100 g Fresh Weight (FW)) was reached in broccoli raab shoots, while after 43 day-iodine biofortification, genotype differences were flattened and the highest I content (66 µg/100 g FW, on average) was obtained using 1.5 mg I-IO3/L. Nitrate content (ranging from 1800 to 4575 mg/kg FW) was generally higher with 0.75 mg I-IO3/L, although it depended on genotypes. Generally, boiling reduced iodine content, while steaming increased or left it unchanged, depending on genotypes. Applying low levels of I proved to be suitable, since it could contribute to the partial intake of the recommended dose of 150 µg/day: A serving size of 100 g may supply on average 24% of the recommended dose. Cooking method should be chosen in order to preserve and/or enhance the final I amount.

Abstract licence: CC BY

This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin’s free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g.

Abstract licence: CC BY

Vitamin C, or ascorbic acid, is an essential antioxidant in various resources, such as pharmaceutical tablets, fruits, and vegetables. The human body cannot synthesize it by itself. This research aims to measure the vitamin C content in 29 commonly assessable compressed tablets, effervescent tablets, fruits, and khat (Catha edulis) leaves that are found in the Yemeni local markets. This study used a redox titration method with potassium iodate. These results reveal confirmed European and American standards and no significant difference between the measured vitamin C content in the commercial tablet (p <0.05) and the amount stated on the product label, as well as the highest amount of vitamin C content in fruits in guava (111.21 mg/100 g), while the lowest amount of vitamin C is in apple (8.72 mg/100 g).

Abstract licence: CC BY

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of potassium iodide (3b201) and calcium iodate anhydrous (3b202) as nutritional additives (functional group: compounds of trace elements) for all species and categories. The additives are currently authorised for use in all animal species. The applicant has provided evidence that both additives, potassium iodide and calcium iodate anhydrous, comply with the conditions of the authorisation. The Panel on Additives and Products or Substances used in Animal Feed (FEEDAP Panel) confirms that the use of potassium iodide and calcium iodate anhydrous under the current authorised conditions of use are safe for the target species and the environment. Due to the lack of adequate deposition data to assess the consumer exposure, the FEEDAP Panel is not in the position to conclude on the safety for the consumer. With regard to the safety of users, potassium iodide is not an eye irritant, but calcium iodate anhydrous is. The additives potassium iodide and calcium iodate anhydrous should be considered skin and respiratory sensitisers. Inhalation and dermal exposure are considered a risk. There is no need for assessing the efficacy of the additive in the context of the renewal of the authorisation.

Abstract licence: CC BY-ND

This study demonstrates the Layer-by-Layer approach to assemble the [M 4 (H 2 O) 2 (P 2 W 15 O 56 ) 2 ] n − (M = Mn II and Mn III ) polyoxometalates with gold nanoparticles (AuNps) decorated multi-walled carbon nanotubes (MWCNT) on carbon electrode surfaces.

Abstract licence: CC BY-NC