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Voltammetric determination of iodide in iodized table salt using cetyltrimethylammonium bromide as ion-pairing

  • M. A. Jamilan
  • J. AbdullahEmail author
  • S. A. Alang Ahmad
  • M. F. Md Noh
Original Article
  • 9 Downloads

Abstract

In this work, voltammetric study based on cetyltrimethylammonium bromide (CTAB) as an ion-pairing agent for the determination of iodine level in iodized table salt has been explored. CTAB was used as an intermediate compound between iodide (I) and the electrode due to its ability to dissociate to produce cetyltrimethylammonium ions ([CTA]+). The [CTA]+ with a long hydrophobic alkyl chain can be directly adsorbed onto the surface of the working electrode, and this in turns coated the electrode with cationic charge and enhance the electrode ability to bind to iodide (I) and other molecular iodine ions. A mixture of iodide and CTAB ([CTA]+I) was prepared and potential of 1.0 V for 60.0 s was applied to pre-concentrate the solution on the working electrode causing the [CTA]+I to oxidize to iodine (I2). The produced I2 immediately react with chloride ion (Cl) from the electrolyte of hydrochloric acid (HCl) to produce I2Cl and form ion-pair with CTA+ as [CTA]+I2Cl. The linear calibration curve of the developed method towards iodide was in the concentration range of 0.5–4.0 mg/L with sensitivity of − 1.383 µA mg/L−1 cm−2 (R2 = 0.9950), limit of detection (LOD) of 0.3 mg/L and limit of quantification (LOQ) of 1.0 mg/L, respectively. The proposed method indicates good agreement with the standard method for iodine determination with recovery range from 95.0 to 104.3%. The developed method provided potential application as a portable on-site iodine detector.

Keywords

Commercial iodized table salt Voltammetric Cetyltrimethylammonium bromide (CTAB) Iodine Screen-printed carbon electrode (SPCE) 

Notes

Acknowledgement

We would like to thank the Director General of Health Malaysia for his permission to publish this article. We also would like to express our gratitude to the Universiti Putra Malaysia (UPM). This project was funded by the Ministry of Health Malaysia (NMRR-14-502-21091) and partly supported by the Universiti Putra Malaysia (GP-IPS/2018/9652900).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Chemistry, Faculty of ScienceUniversiti Putra Malaysia (UPM)SerdangMalaysia
  2. 2.Institute of Advanced TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia
  3. 3.Nutrition Unit, Cardiovascular, Diabetes and Nutrition Research CentreInstitute for Medical Research, Ministry of HealthKuala LumpurMalaysia

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