Occurrence-Variability of Iodine in Salt-Water and Fresh-Water Seafoods

Authors(2) :-Erepamowei Young, Timi Tarawou

Seafood make good delicacies for most families in Bayelsa State. Seafood accumulate iodine from the surrounding water, and are therefore a good dietary source of iodine. However, the economic importance of iodine in the body cannot be over-emphasized; adequate consumption of seaweed can eliminate iodine deficiency disorders, but excessive iodine intake is not good for health. Iodine variability needs to be taken into consideration since it explains why the same food item may have widely different iodine content depending on the locality where it was produced. In this paper, the iodine concentrations in Tilapia, Crayfish, Lobster, Shrimp, Prawn, and Crab of salt water and fresh water origins in Bayelsa State are reported. 25 g of sample (catfish, tilapia, crayfish, lobster, shrimp, prawn, and crab) was dried to constant weight. 0.2 g of dry weight sample was prepared via three stages; ashing, derivatization, and liquid-liquid extraction. The extractant was analyzed for iodine content using UV-VIS spectrophotometer at 320 nm. The iodine concentrations (mg/kg) in the salt water samples were found to be; catfish, 0.30; tilapia, 0.25; crayfish, 3.00; lobster, 2.70; shrimp, 2.64; prawn, 2.84; crab, 25.00. The iodine concentrations (mg/kg) in the salt water samples found to be; catfish, 0.021; tilapia, 0.023;crayfish, 0.200; lobster, 0.208; shrimp, 0.220; prawn, 0.258; crab, 1.786. These figures show that salt water seafoods contain iodine concentrations, 11 to 15 times the concentrations in the fresh water seafood. These differences were significant using a 2-tailed independent samples T test. Seafood of salt-water origin are very rich sources iodine.

Authors and Affiliations

Erepamowei Young
Department of Chemical Sciences, Niger Delta University, Wilberforce Island, P. M. B. 071, Bayelsa State, Nigeria
Timi Tarawou
Department of Chemical Sciences, Niger Delta University, Wilberforce Island, P. M. B. 071, Bayelsa State, Nigeria

Iodine, Seafood, UV-VIS, Spectrophotometer, Extraction

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Publication Details

Published in : Volume 2 | Issue 6 | November-December 2016
Date of Publication : 2016-12-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 362-364
Manuscript Number : IJSRST162629
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Erepamowei Young, Timi Tarawou, " Occurrence-Variability of Iodine in Salt-Water and Fresh-Water Seafoods", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 2, Issue 6 , pp.362-364, November-December-2016.
Journal URL : http://ijsrst.com/IJSRST162629

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