Análise de teores de iodo no sal de cozinha produzido nas salinas Chuabo Dembe, Madal e Inhassunge com comercialização na cidade de Quelimane

Abstract

Cooking salt is a product used in daily human consumption, containing some chemical elements (sodium, chlorine and iodine). Iodine is an important nutrient for man's body in the fight against goiter (hypertrophy of the thyroid gland); it functions as an indicator in which it controls disorders due to deficiency or excess in the diet of a human being. The main objective of this work was to analyze the iodine content in the salt produced in the Chuabo Dembe, Madal, Inhassunge and commercialized salt pans in the city of Quelimane. Six samples of the cooking salt were collected in November 2017 at three locations in the neighborhood Chuabo Dembe (2 samples from the Butcher Producer - PA1 and PA2), Administrative Post of Madal (2 samples from butchers producers - PB and PC) and in the District of Inhassunge (2 samples from butchers producers - PD and PE). The analyzes of this monograph were carried out in the laboratory of the Center of Environmental Hygiene and Medical Examinations (CHAEM), in the month of December of 2017 where the levels of iodine in the salt were identified and quantified using manual of the portable photometer WYD Iodine Checker. In the application of this methodology we obtained the following results: The maximum analyzed value was observed in the butt PC, with a mean of 43.7 mg / kg and the minimum analyzed was in the PD butch, with a mean of 20.3 mg / kg respectively. The latter is below the level of iodine accepted for human consumption, which according to the 2000 Ministerial Diploma (DM) should be between 25 and 55 mg / kg. The study concluded that dark or soil-containing salt contains enough iodine for consumption, while the white or non-soil salt does not contain enough iodine for consumption, only at the point of Inhassunge-PD District it is below the limit proposed by the DM, which is not good or desirable for human consumption. However it is advisable to consume dark salt and not non-iodine white.