Iodine Biofortification of Four Brassica Genotypes is Effective Already at Low Rates of Potassium Iodate

Nutrients
Maria GonnellaFrancesco Serio

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 suita...Continue Reading

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Citations

Sep 24, 2020·Environmental Geochemistry and Health·Ivy Sichinga LigoweP C Nalivata
Dec 2, 2020·The Science of the Total Environment·Grzegorz IzydorczykKatarzyna Chojnacka
Apr 4, 2021·Foods·Krystyna Szymandera-BuszkaAnna Jędrusek-Golińska
Jun 8, 2021·Frontiers in Plant Science·Roksana Rakoczy-LelekHubert Kardasz

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