Curly Kale (Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content
-
Published:2023-11-09
Issue:22
Volume:15
Page:4730
-
ISSN:2072-6643
-
Container-title:Nutrients
-
language:en
-
Short-container-title:Nutrients
Author:
Waśniowska Justyna1ORCID, Leszczyńska Teresa1ORCID, Kopeć Aneta1ORCID, Piątkowska Ewa1, Smoleń Sylwester2ORCID, Krzemińska Joanna1ORCID, Kowalska Iwona2ORCID, Słupski Jacek3ORCID, Piasna-Słupecka Ewelina1ORCID, Krawczyk Katarzyna1ORCID, Koronowicz Aneta1
Affiliation:
1. Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland 2. Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland 3. Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland
Abstract
Many disorders are a result of an inadequate supply of macronutrients and micronutrients in the diet. One such element is iodine. This study used curly kale (Brassica oleracea var. Sabellica L.) biofortified with the 5,7-diiodo-8-quinolinol iodine compound. The effect of the heat treatment on the chemical composition of the curly kale was studied. In addition, iodine bioavailability was evaluated in in vivo studies. Our investigation showed that iodine loss depends on the type of heat treatment as well as on the variety of kale. Curly kale biofortified with iodoquinoline had significantly higher iodine levels after thermal processing (steaming, blanching, boiling) than the vegetable biofortified with KIO3. Generally, steaming was the best thermal processing method, as it contributed to the lowest iodine loss in curly kale. The red variety of kale, ‘Redbor F1’, showed a better iodine stability during the heat treatment than the green variety, ‘Oldenbor F1’. The thermal treatment also significantly affected the dry matter content and the basic chemical composition of the tested varieties of the 5,7-diI-8-Q biofortified kale. The steaming process caused a significant increase in total carbohydrates, fiber, protein and crude fat content (‘Oldenbor F1’, ‘Redbor F1’), and antioxidant activity (‘Oldenbor F1’). On the other hand, boiling caused a significant decrease, while steaming caused a significant increase, in protein and dry matter content (‘Oldenbor F1’, ‘Redbor F1’). The blanching process caused the smallest significant decrease in ash compared to the other thermal processes used (‘Oldenbor F1’). A feeding experiment using Wistar rats showed that iodine from the 5,7-diI-8-Q biofortified kale has a higher bioavailability than that from the AIN-93G diet. A number of promising results have been obtained, which could form the basis for further research.
Funder
National Science Centre, Poland
Subject
Food Science,Nutrition and Dietetics
Reference61 articles.
1. Association between Abdominal Obesity Indices and Risk of Cardiovascular Events in Chinese Populations with Type 2 Diabetes: A Prospective Cohort Study;Qiao;Cardiovasc. Diabetol.,2022 2. Lisco, G., De Tullio, A., Triggiani, D., Zupo, R., Giagulli, V.A., De Pergola, G., Piazzolla, G., Guastamacchia, E., Sabbà, C., and Triggiani, V. (2023). Iodine Deficiency and Iodine Prophylaxis: An Overview and Update. Nutrients, 15. 3. EFSA NDA Panel (EFSA Panel on Panel on Dietetic Products Nutrition and Allergies) (2014). Scientific Opinion on Dietary Reference Values for Iodine. EFSA J., 12, 3660. 4. World Health Organization (2023, April 30). Iodine Deficiency in Europe: A Continuing Public Health Problem. Available online: https://apps.who.int/iris/handle/10665/43398. 5. National Iodine Deficiency Disorders Control Programme: Current Status & Future Strategy;Yadav;Indian J. Med. Res.,2018
|
|