Measurements of elemental iodine in soy sauces in Taiwan using a modified microplate method

Soy sauce is widely used in a variety of Asian dishes to enhance flavor. Soybean and most soybean products, including soy sauces, are listed as prohibited foods in a low iodine diet. However, the iodine content in soy sauces is largely unknown. The aim of this study was to determine the iodine conte...

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Bibliographic Details
Published in:Frontiers in endocrinology (Lausanne) 2023-03, Vol.14, p.1058695-1058695
Main Authors: Huang, Chun-Jui, Lee, Lin-Hsuan, Cheng, Cheng-Pin, Yao, Shan-Fan, Chen, Harn-Shen, Hwu, Chii-Min, Tang, Kam-Tsun, Wang, Fan-Fen, Shih, Chiao-Wei, Yang, Chen-Chang, Huang, Wen-Sheng
Format: Article
Language:English
Subjects:
Endocrinology
iodine
low iodine diet
Soy Foods - analysis
soy sauce
soybean
Taiwan
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Summary:Soy sauce is widely used in a variety of Asian dishes to enhance flavor. Soybean and most soybean products, including soy sauces, are listed as prohibited foods in a low iodine diet. However, the iodine content in soy sauces is largely unknown. The aim of this study was to determine the iodine content in domestic soy sauces in Taiwan. Twenty-five different kinds of soy sauces were diluted with distilled water and with a dilution factor of fifty or above. Iodine concentrations of the diluted samples were measured colourimetrically based on the Sandell-Kolthoff reaction by a modified microplate method. All the measurements were repeated twelve times on three different days for determination of mean and standard deviation (SD), and coefficients of variance (CV). Serial dilution and recovery tests were also performed for validation. The results were confirmed by an inductively coupled plasma mass spectrometry (ICP-MS) method. Among the twenty-five surveyed soy sauces, most of them (n=22) were iodine-free (
ISSN:1664-2392
1664-2392
DOI:10.3389/fendo.2023.1058695