Standardisation of methods for the estimation of thiocyanate and iodine in foodstuff

Thiocyanate content in vegetables has been estimated by passing the water extract of vegetables through an alumina column. The thiocyanate content in the eluate has been measured according to Johnston and Jones. Iodine content in the vegetables has been estimated according to a modified method of Acland. The results show the primarily the Cruciferae family vegetables contain higher concentration of thiocyanate.