Stability of Antibacterial Agent Hypoiodous Acid Against Time and Temperature of Storage

Abstract

Hypoiodous acid (HIO) could be obtained by reacting two substrates: hydrogen peroxide (H2O2) and potassium iodide (KI), by the presence of peroxidase enzyme. This product has been well developed as antimicrobial compound and could be utilized in food products, however this product has not receive much attention in the durability. Therefore, this research was conducted to determine the final product reaction of HOI stability against time and temperature of storage. The product of HIO was composed using reaction mixture containing H2O2 and KI at 2 and 20 mM and the final product of HIO was stored for 60 minutes in temperature of 25–40°C. The pH and the remaining of H2O2 substrate was observed. The measurement of remaining H2O2 was done using 2,2’-azino-bis-3-ethylbenzothiazoline-6- sulphonic acid (ABTS) as substrate. As results, gradual decrease in pH value was found in the beginning of 10 minutes of storage and during this 10 minutes, remarkable decrease was found after 6 minutes of reaction process. The elevation in the temperature of storage provided remarkable effect to the pH value and remaining concentration of substrates changes. Thus, this study concluded that HIO formation reaction is obstructed by high temperature.