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Krzemińska J, Kapusta-Duch J, Smoleń S, Kowalska I, Słupski J, Skoczeń-Słupska R, Krawczyk K, Waśniowska J, Koronowicz A. Iodine enriched kale (Brassica oleracea var. sabellica L.)-The influence of heat treatments on its iodine content, basic composition and antioxidative properties. PLoS One 2024; 19:e0304005. [PMID: 38935598 PMCID: PMC11210757 DOI: 10.1371/journal.pone.0304005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 05/03/2024] [Indexed: 06/29/2024] Open
Abstract
Iodine deficiency in the diet globally continues to be a cause of many diseases and disabilities. Kale is a vegetable that has health-promoting potential because of many nutrients and bioactive compounds (ascorbic acid, carotenoids, glucosinolates and phenolic compounds). Brassica vegetables, including kale, have been strongly recommended as dietary adjuvants for improving health. The nutrient and health-promoting compounds in kale are significantly affected by thermal treatments. Changes in phytochemicals upon such activities may result from two contrary phenomena: breakdown of nutrients and bioactive compounds and a matrix softening effect, which increases the extractability of phytochemicals, which may be especially significant in the case of iodine-fortified kale. This study investigated changes of basic composition, iodine, vitamin C, total carotenoids and polyphenols contents as well as antioxidant activity caused by steaming, blanching and boiling processes in the levels of two cultivars of kale (green and red) non-biofortified and biofortified via the application to nutrient solutions in hydroponic of two iodoquinolines [8-hydroxy-7-iodo-5-quinolinesulfonic acid (8-OH-7-I-5QSA) and 5-chloro-7-iodo-8-quinoline (5-Cl-7-I-8-Q)] and KIO3. Thermal processes generally significantly reduced the content of the components in question and the antioxidant activity of kale, regardless of cultivar and enrichment. It was observed that the red cultivar of kale had a greater ability to accumulate and reduce iodine losses during the culinary processes. 8-hydroxy-7-iodo-5-quinolinesulfonic acid showed a protective effect against the treatments used, compared to other enrichments, thus contributing to the preservation of high iodine content.
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Affiliation(s)
- Joanna Krzemińska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Joanna Kapusta-Duch
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Sylwester Smoleń
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Krakow, Poland
| | - Iwona Kowalska
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Krakow, Poland
| | - Jacek Słupski
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Radosława Skoczeń-Słupska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Katarzyna Krawczyk
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Justyna Waśniowska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Aneta Koronowicz
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
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Duborská E, Šebesta M, Matulová M, Zvěřina O, Urík M. Current Strategies for Selenium and Iodine Biofortification in Crop Plants. Nutrients 2022; 14:nu14224717. [PMID: 36432402 PMCID: PMC9694821 DOI: 10.3390/nu14224717] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/26/2022] [Accepted: 11/04/2022] [Indexed: 11/11/2022] Open
Abstract
Selenium and iodine are essential trace elements for both humans and animals. Among other things, they have an essential role in thyroid function and the production of important hormones by the thyroid gland. Unfortunately, in many areas, soils are deficient in selenium and iodine, and their amount is insufficient to produce crops with adequate contents to cover the recommended daily intake; thus, deficiencies have an endemic character. With the introduction of iodized table salt in the food industry, the thyroid status of the population has improved, but several areas remain iodine deficient. Furthermore, due to the strong relationship between iodine and selenium in metabolic processes, selenium deficiency often compromises the desired positive impact of salt iodization efforts. Therefore, a considerable number of studies have looked for alternative methods for the simultaneous supplementation of selenium and iodine in foodstuff. In most cases, the subject of these studies is crops; recently, meat has also been a subject of interest. This paper reviews the most recent strategies in agriculture to fortify selenium and iodine in crop plants, their effect on the quality of the plant species used, and the potential impact of food processing on their stability in fortified crops.
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Affiliation(s)
- Eva Duborská
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynská dolina, Ilkovičova 6, 84215 Bratislava, Slovakia
| | - Martin Šebesta
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynská dolina, Ilkovičova 6, 84215 Bratislava, Slovakia
| | - Michaela Matulová
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynská dolina, Ilkovičova 6, 84215 Bratislava, Slovakia
| | - Ondřej Zvěřina
- Department of Public Health, Faculty of Medicine, Masaryk University, Kamenice 5, 62500 Brno, Czech Republic
| | - Martin Urík
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynská dolina, Ilkovičova 6, 84215 Bratislava, Slovakia
- Correspondence: ; Tel.: +421-2602-96392
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Cakmak I, Marzorati M, Van den Abbeele P, Hora K, Holwerda HT, Yazici MA, Savasli E, Neri J, Du Laing G. Fate and Bioaccessibility of Iodine in Food Prepared from Agronomically Biofortified Wheat and Rice and Impact of Cofertilization with Zinc and Selenium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1525-1535. [PMID: 31942799 DOI: 10.1021/acs.jafc.9b05912] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Enrichment of food crops with iodine is an option to alleviate dietary deficiencies. Therefore, foliar iodine fertilizer was applied on wheat and rice, in the presence and absence of the other micronutrients zinc and selenium. This treatment increased the concentration of iodine, as well as zinc and selenium, in the staple grains. Subsequently, potential iodine losses during preparation of foodstuffs with the enriched grains were studied. Oven-heating did not affect the iodine content in bread. Extraction of bran from flour lowered the iodine in white bread compared to wholegrain bread, but it was still markedly higher compared to the control. During subsequent in vitro gastrointestinal digestion, a higher percentage of iodine was released from foods based on extracted flour (82-92%) compared to wholegrain foods (50-76%). The foliar fertilization of wheat was found to be adequate to alleviate iodine deficiency in a population with a moderate to high intake of bread.
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Affiliation(s)
- Ismail Cakmak
- Faculty of Engineering & Natural Sciences , Sabanci University , 34956 Istanbul , Turkey
| | - Massimo Marzorati
- ProDigest BVBA , 9052 Gent , Belgium
- Center of Microbial Ecology and Technology, Faculty of Bioscience Engineering , Ghent University , 9000 Gent , Belgium
| | | | - Katja Hora
- SQM International N.V. , 2030 Antwerpen , Belgium
| | | | - Mustafa Atilla Yazici
- Faculty of Engineering & Natural Sciences , Sabanci University , 34956 Istanbul , Turkey
| | - Erdinc Savasli
- Transitional Zone Agricultural Research Institute , 26002 Eskisehir , Turkey
| | - Joachim Neri
- Laboratory of Analytical Chemistry and Applied Ecochemistry, Faculty of Bioscience Engineering , Ghent University , B-9000 Gent , Belgium
| | - Gijs Du Laing
- Laboratory of Analytical Chemistry and Applied Ecochemistry, Faculty of Bioscience Engineering , Ghent University , B-9000 Gent , Belgium
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Gonnella M, Renna M, D'Imperio M, Santamaria P, Serio F. Iodine Biofortification of Four Brassica Genotypes is Effective Already at Low Rates of Potassium Iodate. Nutrients 2019; 11:nu11020451. [PMID: 30795581 PMCID: PMC6413110 DOI: 10.3390/nu11020451] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 02/11/2019] [Accepted: 02/18/2019] [Indexed: 11/20/2022] Open
Abstract
The use of iodine-biofortified vegetables may be a health alternative instead of iodine-biofortified salt for preventing iodine (I) deficiency and related human disorders. In this study, four Brassica genotypes (broccoli raab, curly kale, mizuna, red mustard) were hydroponically grown with three I-IO3− rates (0, 0.75 and 1.5 mg/L) to produce iodine-biofortified vegetables. Crop performances and quality traits were analyzed; iodine content was measured on raw, boiled, and steamed vegetables. The highest I rate generally increased I content in all Brassica genotypes, without plants toxicity effects in terms of reduced growth or morphological symptoms. After 21 day-iodine biofortification, the highest I content (49.5 µg/100 g Fresh Weight (FW)) was reached in broccoli raab shoots, while after 43 day-iodine biofortification, genotype differences were flattened and the highest I content (66 µg/100 g FW, on average) was obtained using 1.5 mg I-IO3/L. Nitrate content (ranging from 1800 to 4575 mg/kg FW) was generally higher with 0.75 mg I-IO3/L, although it depended on genotypes. Generally, boiling reduced iodine content, while steaming increased or left it unchanged, depending on genotypes. Applying low levels of I proved to be suitable, since it could contribute to the partial intake of the recommended dose of 150 µg/day: A serving size of 100 g may supply on average 24% of the recommended dose. Cooking method should be chosen in order to preserve and/or enhance the final I amount.
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Affiliation(s)
- Maria Gonnella
- Institute of Sciences of Food Production, CNR-National Research Council of Italy, Via Amendola 122/D, 70126 Bari, Italy.
| | - Massimiliano Renna
- Institute of Sciences of Food Production, CNR-National Research Council of Italy, Via Amendola 122/D, 70126 Bari, Italy.
| | - Massimiliano D'Imperio
- Institute of Sciences of Food Production, CNR-National Research Council of Italy, Via Amendola 122/D, 70126 Bari, Italy.
| | - Pietro Santamaria
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
| | - Francesco Serio
- Institute of Sciences of Food Production, CNR-National Research Council of Italy, Via Amendola 122/D, 70126 Bari, Italy.
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Olum S, Gellynck X, Okello C, Webale D, Odongo W, Ongeng D, De Steur H. Stakeholders' Perceptions of Agronomic Iodine Biofortification: A SWOT-AHP Analysis in Northern Uganda. Nutrients 2018; 10:nu10040407. [PMID: 29587370 PMCID: PMC5946192 DOI: 10.3390/nu10040407] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 03/21/2018] [Accepted: 03/22/2018] [Indexed: 12/07/2022] Open
Abstract
Agronomic biofortification (i.e., the application of fertilizer to elevate micronutrient concentrations in staple crops) is a recent strategy recommended for controlling Iodine Deficiency Disorders (IDDs). However, its success inevitably depends on stakeholders’ appreciation and acceptance of it. By taking Northern Uganda as a case, this study aimed to capture and compare the perceptions of seven key stakeholder groups with respect to agronomic iodine biofortification. Therefore, we employed a SWOT (Strength, Weaknesses, Opportunities & Threats) analysis in combination with an Analytical Hierarchy Process (AHP). Findings show that stakeholders (n = 56) are generally positive about agronomic iodine biofortification in Uganda, as its strengths and opportunities outweighed weaknesses and threats. Cultural acceptance and effectiveness are considered the most important strengths while the high IDD prevalence rate and the availability of iodine deficient soils are key opportunities for further developing agronomic iodine biofortification. Environmental concerns about synthetic fertilizers as well as the time needed to supply iodine were considered crucial weaknesses. The limited use of fertilizer in Uganda was the main threat. While this study provides insight into important issues and priorities for iodine biofortification technology in Uganda, including differences in stakeholder views, the application of the SWOT-AHP method will guide future researchers and health planners conducting stakeholder analysis in similar domains.
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Affiliation(s)
- Solomon Olum
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
- Department of Food Science and Postharvest Technology, Gulu University, P.O. Box 166, Gulu, Uganda.
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | - Collins Okello
- Department of Biosystems Engineering, Gulu University, P.O. Box 166, Gulu, Uganda.
| | - Dominic Webale
- Department of Rural Development and Agribusiness, Gulu University, P.O. Box 166, Gulu, Uganda.
- School of Agricultural and Environmental Sciences, Mountains of the Moon University, Fort Portal, Uganda.
| | - Walter Odongo
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
- Department of Rural Development and Agribusiness, Gulu University, P.O. Box 166, Gulu, Uganda.
| | - Duncan Ongeng
- Department of Food Science and Postharvest Technology, Gulu University, P.O. Box 166, Gulu, Uganda.
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
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Signore A, Renna M, D'Imperio M, Serio F, Santamaria P. Preliminary Evidences of Biofortification with Iodine of "Carota di Polignano", An Italian Carrot Landrace. FRONTIERS IN PLANT SCIENCE 2018; 9:170. [PMID: 29497433 PMCID: PMC5819054 DOI: 10.3389/fpls.2018.00170] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 01/30/2018] [Indexed: 05/27/2023]
Abstract
The "Carota di Polignano" (Polignano Carrot - PC, Daucus carota L.) is a multi-colored landrace, cultivated in the Southern Italy, whose colors range from yellow to purple. Iodine is an essential micronutrient for humans, since it is a key component of thyroid hormones, which regulate the growth and development of the human body. The main source for iodine assumption is represented by diet, but its concentration in the vegetables is usually limited with respect to human needs. To this purpose, two experimental trials (in open field and in greenhouse with a soil-less system) were carried out to enrich PC with iodine. Three levels of iodine (control treatment, C - 0 mg·L-1; low, L - 50 mg·L-1; and high, H - 500 mg·L-1), distributed with foliar spray fertilizations (in both open field and greenhouse) or with nutrient solution (in greenhouse, at the level of 50 mg·L-1) in the form of KIO3 were compared. In open field, the H treatment showed a biofortification that was double and triple respect to L and C treatments, respectively, without influencing color and biometric parameters, such as the fresh and dry weight of roots and DM percentage. In greenhouse, the biofortification done with foliar spray fertilization followed the same trend of open field, while the biofortification by means of nutrient solution was more effective but reached very high levels that had toxic effects on the plants and could be too high for human nutrition. However, the concentrations of iodine into biofortified carrots in open field can allow to satisfy the recommended daily allowance (RDA) by consuming 100 and 200 g of fresh product for the treatment H and L, respectively. Regarding the greenhouse biofortification, the RDA would be satisfied by consuming 200 g of fresh carrots (with the high level of foliar fertilization).
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Affiliation(s)
- Angelo Signore
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Massimiliano Renna
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | | | - Francesco Serio
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Pietro Santamaria
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
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Gonzali S, Kiferle C, Perata P. Iodine biofortification of crops: agronomic biofortification, metabolic engineering and iodine bioavailability. Curr Opin Biotechnol 2017; 44:16-26. [DOI: 10.1016/j.copbio.2016.10.004] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 10/06/2016] [Accepted: 10/17/2016] [Indexed: 01/16/2023]
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Bieżanowska-Kopeć R, Pysz M, Kapusta-Duch J, Kopeć A, Smoleń S, Koronowicz A, Piątkowska E, Rakoczy R, Skoczylas Ł, Leszczyńska T. The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (Se(IV)) and selenite (Se(VI)). Int J Food Sci Nutr 2016; 67:919-28. [PMID: 27396321 DOI: 10.1080/09637486.2016.1205550] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Research covered six variants: control, unfertilized carrots and carrots fertilized with: KIO3, Na2SeO4, Na2SeO3, KIO3 and simultaneously with Na2SeO4, and fertilized with KIO3 and simultaneously Na2SeO3. Carrots enriched with iodate or selenite, or both iodate and selenite, were characterized by higher amount of these minerals. Changes to the content of micro- and macroelements, during the cooking time of the carrots, both in peeled and unpeeled carrots, did not head in the same direction (increase, decrease and no change). However, cooking an unpeeled carrot generally resulted in the increased content of polyphenol and carotenoids. On the other hand, cooking peeled carrots led to a decrease in the content of polyphenol and a general lack of change in carotenoid content in relation to the unpeeled cooked carrot. During cooking, the antioxidant activity of the carrot being assessed changed together with the direction of changes in polyphenol content but not in line with the direction of changes in carotenoids.
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Affiliation(s)
- Renata Bieżanowska-Kopeć
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland
| | - Mirosław Pysz
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland
| | - Joanna Kapusta-Duch
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland
| | - Aneta Kopeć
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland
| | - Sylwester Smoleń
- b Unit of Plant Nutrition , Institute of Plant Biology and Biotechnology, Faculty of Horticulture, University of Agriculture in Krakow , Krakow , Poland
| | - Aneta Koronowicz
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland
| | - Ewa Piątkowska
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland
| | - Roksana Rakoczy
- b Unit of Plant Nutrition , Institute of Plant Biology and Biotechnology, Faculty of Horticulture, University of Agriculture in Krakow , Krakow , Poland
| | - Łukasz Skoczylas
- c Department of Fruit and Vegetable and Mushrooms Processing, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland
| | - Teresa Leszczyńska
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland
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