Use of sandell and kolthoff reaction in estimating the iodine content of some food and water sources in Sri Lanka

Abstract

The iodine content of coconut/king coconut water, tap water, ground water, fruits, vegetables and spices has been determined using the Sandell and Kolthoff reaction. Coconut/king coconut water is a rich source of iodine compared to tap/ground water and their iodide content fluctuates with maturity. In general, vegetable, fruits and spices are poor sources of iodide. Among the spices, however, higher levels are found in Cuminum cyminum (cummin), Murraya koenigii (curry leaves) and Foeniculum vulgare (maduru).