Avaliação da Qualidade de Amostras Comerciais de Sal de Cozinha

Airton Vicente Pereira; Andriele Costa Belinski; Natalicio Valus; Flávio Luis Beltrame

Quality Evaluation of Comercial Salt Samples

Airton Vicente Pereira UEPG
Andriele Costa Belinski uepg
Natalicio Valus uepg
Flávio Luis Beltrame uepg

Abstract

Iodine is an essential micronutrient in the production of thyroid hormones, thyroxine and triiodothyronine. The regular consumption of iodine is a common strategy to avoid iodine deficiency problems. The commercial salt is consumed regularly, making it the ideal vehicle for the iodine consumption. In the 70s, Brazil adopted the salt iodations as a strategy to reduce the prevalence of endemic goiter and cretinism removal. This research describes the quality evaluation of six commercial samples of salt. The Mohr’s method, the metric complex with EDTA iodine metric analysis were used to determine the purity of NaCl, the content of iodine and the limit of calcium (as an impurity), respectively. In addition, a semi quantitative method, using a strip of filter paper impregnated with iodized starch gum, was proposed for the detection of iodine in salt. The results showed four samples containing iodine above the allowed quantity (20 - 60 mg/kg). None of the samples showed the required purity (over 99%). The semi quantitative method allowed the quick detection of the iodine presence in salt samples.

Author Biographies

Airton Vicente Pereira, UEPG

Docente das disciplinas de Química Farmacêutica e Síntese de Fármacos do Departamento de Ciências Farmacêuticas da Universidade Estadual de Ponta Grossa – UEPG. E-mail: airtonvp@uepg.br

Andriele Costa Belinski, uepg

Acadêmico de Iniciação Científica do Curso de Farmácia da Universidade Estadual de Ponta Grossa – UEPG. E-mail: andri_belinski@yahoo.com.br

Natalicio Valus, uepg

Acadêmico de Iniciação Científica do Curso de Farmácia da Universidade Estadual de Ponta Grossa – UEPG. E-mail: natvalus@yahoo.com.br

Flávio Luis Beltrame, uepg

Docente da disciplina de Tecnologia Farmacêutica do Departamento de Ciências Farmacêuticas da Universidade Estadual de Ponta Grossa – UEPG. E-mail: flaviobeltra@uepg.br

Artigo_Pdf (Português (Brasil))

FIGURA 1. Teste semi-quantitativo para determinação de iodo em sal de cozinha. Soluções de referência de KIO3 (1) 5 x 10-1 (2) 5 x 10-2 (3) 5 x 10-3 (4) 5 x 10-4 (5) 5x10-5 e (6) 5x10-6 mol L-1; amostras de sal refinado (a, b,c,d, e). (Português (Brasil))

Published

2008-10-27

Issue

Vol 10 No 2 (2008)

Section

Artigos de Iniciação Científica

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