Stability of iodine during cooking: Investigation on biofortified and not fortified vegetables

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 7, 2013, Pages 857-861

  Comandini, Patrizia ^a   Cerretani, Lorenzo ^a   Rinaldi, Massimiliano ^b   Cichelli, Angelo ^c   Chiavaro, Emma ^b  

^a Pizzoli SpA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c UNIVERSITY OF CHIETI   (Italy)

Author keywords

Biofortification; Cooking; Iodine; Iodized salt; Vegetables

Indexed keywords

IODINE; IODIZED SALT;

ARTICLE; CARROT; CHEMISTRY; COOKING; DIET; DIET SUPPLEMENTATION; HUMAN; POTATO; SALT INTAKE; TOMATO; VEGETABLE;

COOKING; DAUCUS CAROTA; DIET; FOOD, FORTIFIED; HUMANS; IODINE; LYCOPERSICON ESCULENTUM; SODIUM CHLORIDE, DIETARY; SOLANUM TUBEROSUM; VEGETABLES;

EID: 84885410546     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.798270     Document Type: Article

References (27)

1. Blasco B, Rios JJ, Cervilla LM, Sanchez-Rodrigez E, Ruiz JM, Romero L. 2008. Iodine biofortification and antioxidant capacity of lettuce: potential benefits for cultivation and human health. Ann Appl Biol 152: 289-299.
2. Caffagni A, Arru L, Meriggi P, Milc J, Perata P, Pecchioni N. 2011. Iodine fortification plant screening process and accumulation in tomato fruits and potato tubers. Commun Soil Sci Plan 42:706-718.
3. Caffagni A, Pecchioni N, Meriggi P, Bucci N, Sabatini E, Acciarri N, Ciriaci T, et al. 2012. Iodine uptake and distribution in horticultural and fruit tree species. Ital J Agron 7:229-236.
4. Council Directive 90/496/EEC of 24 September 1990 on nutrition labelling for foodstuffs. 1990. Off J L276:40-44.
5. Dai JL, Zhu YG, Zhang M, Huang YZ. 2004. Selecting iodine-enriched vegetables and the residual effect of iodate application to soil. Biol Trace Elem Res 101:265-276.
6. Goindi G, Karmarkar MG, Kapil U, Jagannathan J. 1995. Estimation of losses of iodine during different cooking procedures. Asia Pac J Clin Nutr 4:225-227.
7. Harris MJ, Jooste PL, Charlton KE. 2003. The use of iodised salt in the manufacturing of processed foods in South Africa: bread and bread premixes, margarine, and flavourants of salty snacks. Int J Food Sci Nutr 54:13-19.
8. Hong CL, Weng HX, Qin YC, Yan AL, Xie LL. 2008. Transfer of iodine from soil to vegetables by applying exogenous iodine. Agron Sustain Dev 28:575-583.
9. Landini M, Gonzali S, Perata P. 2011. Iodine biofortification in tomato. J Plant Nutr Soil Sci 174:480-486.
10. Lee SM, Lewis J, Buss D. 1994. Iodine in British food and diets. Brit J Nutr 72:435-446.
11. Longvah T, Toteja GS, Bulliyya G, Raghuvanshi RS, Jain S, Rao V, Upadhy A. 2012. Stability of added iodine in different Indian cooking processes. Food Chem 130:953-959.
12. McKillop DJ, Pentieva K, Daly D, McPartlin JM, Hughes J, Strain JJ, Scott JM, McNulty H. 2002. The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet. Brit J Nutr 88:681-688.
13. Mottiar Y, Altosaar I. 2011. Iodine sequestration by amylose to combat iodine deficiency disorders. Trends Food Sci Tec 22:335-340.
14. Patel IN, Dhaduk JJ, Patel BG, Rema S. 2012. Effect of storage and cooking on the iodine content of locally available iodized salts. Agres 1:136-133.
15. Rana R, Raghuvanshi RS. 2011. Effect of different cooking methods on iodine losses. J Food Sci Tech. [Epub ahead of print]. doi.org/10.1007/s13197- 011-0436-7.
16. Rasmussen LB, Ovesen L, Christensen T, Knuthsen P, Larsen EH, Lyhne N, Okholm B, Saxholt E. 2007. Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake. Int J Food Sci Nutr 58:231-239.
17. Svanberg SJ, Nyman EM, Andersson R, Nilsson T. 1997. Effect of boiling and storage on dietary fibre and digestible carbohydrates in various cultivars of carrot. J Sci Food Agric 73:245-254.
18. Tonacchera M, Dimida A, De Servi M, Frigeri M, Ferrarini E, DeMarco G, Grasso L, et al. 2013. Iodine fortification of vegetables improves human iodine nutrition: in vivo evidence for a new model of iodine prophylaxis. J Clin Endocrinol Metab 98:E694-E697.
19. UNICEF, WHO. 1994. World summit for children-mid decade goal: iodine deficiency disorders (IDD). Geneva, Switzerland: UNICEF-WHO Joint Committee on Health Policy.
20. Voogt W, Holwerda HT, Khodabaks R. 2010. Biofortification of lettuce (Lactuca sativa L.) with iodine: the effect of iodine form and concentration in the nutrient solution on growth, development and iodine uptake of lettuce grown in water culture. J Sci Food Agric 90: 906-913.
21. Weng HX, Weng JK, Yong WB, Sun ZW, Zhong H. 2003. Capacity and degree of iodine absorbed and enriched by vegetable from soil. J Environ Sci 15:107-111.
22. White PJ, Broadley MR. 2009. Biofortification of crops with seven mineral elements often lacking in human diets-iron, zinc, copper, calcium, magnesium, selenium and iodine. New Phytol 182:49-84.
23. WHO, UNICEF, ICCIDD. 1996. Recommended iodine levels in salt and guidelines for monitoring their adequacy and effectiveness. Geneva, Switzerland: World Health Organization (WHO/NUT/96.13).
24. Winger RJ, Konig J, House DA. 2008. Technological issues associated with iodine fortification of foods. Trends Food Sci Technol 19:94-101.
25. Yu X, Houtman C, Atalla RH. 1996. The complex of amylose and iodine. Carbohyd Res 292:129-141.
26. Zanirato VM, Mayerle M. 2009. Method for enriching crops with iodine, and crops thus obtained. International Patent PCT/EP2009/050142.
27. Zhu YG, Huang YZ, Hu Y, Liu YX. 2003. Iodine uptake by spinach (Spinacia oleracea L.) plants grown in solution culture: effects of iodine species and solution concentrations. Environ Int 29:33-37.