Evaluation of iodine content and stability in recipes prepared with biofortified potatoes

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 7, 2014, Pages 797-802

  Cerretani, Lorenzo ^a   Comandini, Patrizia ^a   Fumanelli, Davide ^b   Scazzina, Francesca ^b   Chiavaro, Emma ^b  

^a Pizzoli SpA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Biofortification; Cooking; Energy balance iodine; Meal; Nutritional analysis

Indexed keywords

SOLANUM TUBEROSUM;

IODINE;

ANALYSIS; CHEMISTRY; COOKING; DIET SUPPLEMENTATION; FOOD ANALYSIS; POTATO;

COOKING; FOOD ANALYSIS; FOOD, FORTIFIED; IODINE; SOLANUM TUBEROSUM;

EID: 84911884806     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.917155     Document Type: Article

References (48)

1. Andersson M, de Benoist B, Rogers L. 2010. Epidemiology of iodine deficiency: salt iodisation and iodine status. Best Pract Res Clin Endocrinol Metab 24:1-11.
2. Barba AA, Calabretti A, d'Amore M, Piccinelli AL, Rastrelli L. 2008. Phenolic constituents levels in cv. Agria potato under microwave processing. LWT-Food Sci Technol 41:1919-1926.
3. Bhagat PR, Acharya R, Nair AGC, Pandey AK, Rajurkar NS, Reddy AVR. 2009. Estimation of iodine in food, food products and salt using ENAA. Food Chem 115:706-710.
4. 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.
5. 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.
6. Charlton KE, Jooste PL. 2013. Re. Iodine biofortification through plant biotechnology: plant biofortification as a potential strategy to address iodine deficiency. Nutrition 29:1431-1433.
7. Chavasit V, Malaivongse P, Judprasong K. 2002. Study on stability of iodine in iodated salt by use of different cooking model conditions. J Food Compos Anal 15:265-276.
8. Chen J, Ren X, Zhang Q, Diao X, Shen Q. 2013. Determination of protein, total carbohydrates and crude fat contents of foxtail millet using effective wavelengths in NIR spectroscopy. J Cereal Sci 58: 241-247.
9. Comandini P, Cerretani L, Rinaldi M, Cichelli A, Chiavaro E. 2013. Stability of iodine during cooking: investigation on biofortified and not fortified vegetables. Int J Food Sci Nutr 64:857-861.
10. Diosady LL, Alberti JO, Venkatesh Mannar MG. 2002. Microencapsulation for iodine stability in salt fortified with ferrous fumarate and potassium iodide. Food Res Int 35:635-642.
11. European Union. Regulation (EU) No 1169/2011 Of The European parliament and of the council of 25 October 2011. Official Journal of the European Union L 304:18-63.
12. Eyéghé-Bickong HA, Alexandersson EO, Gouws LM, Young PR, Vivier MA. 2012. Optimisation of an HPLC method for the simultaneous quantification of the major sugars and organic acids in grapevine berries. J Chromatogr B 885-886:43-49.
13. Ezekiel R, Singh N, Sharma S, Kaur A. 2013. Beneficial phytochemicals in potato-A review. Food Res Int 50:487-496.
14. 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.
15. Haldimann M, Alt A, Blanc A, Blondeau K. 2005. Iodine content of food groups. J Food Compos Anal 18:461-471.
16. Hotz C. 2013. Biofortification. In: Caballero B, Allen L, Prentice A, editors. Encyclopedia of human nutrition, vol. 1. Oxford, UK: Elsevier. p 175-181.
17. Landini M, Gonzali S, Perata P. 2011. Iodine biofortification in tomato. J Plant Nutr Soil Sci 174:480-486.
18. 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.
19. Longvah T, Toteja GS, Upadhyay A. 2013. Iodine content in bread, milk and the retention of inherent iodine in commonly used Indian recipes. Food Chem 136:384-388.
20. 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. Br J Nutr 88: 681-688.
21. Melse-Boonstra A, Jaiswal N. 2010. Iodine deficiency in pregnancy, infancy and childhood and its consequences for brain development. Best Pract Res Clin Endocrinol Metab 24:29-38.
22. Miller DD, Welch RM. 2013. Food system strategies for preventing micronutrient malnutrition. Food Policy 42:115-128.
23. Mottiar Y, Altosaar I. 2011. Iodine sequestration by amylose to combat iodine deficiency disorders. Trends Food Sci Tech 22:335-340.
24. Olivares JL, Olivi JI, Verdasco C, Ortiz VA, Mayer MA, Cresto JC. 2012. Low iodine intake during pregnancy relationship to placental development and head circumference in newborn. Endocrinol Nutr 59: 326-330.
25. 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.
26. Pearce EN. 2012. Effects of iodine deficiency in pregnancy. J Trace Elem Med Bio 26:131-133.
27. Rana R, Raghuvanshi RS. 2013. Effect of different cooking methods on iodine losses. J Food Sci Technol 50:1212-1216.
28. Saltzman A, Birol E, Bouis HE, Boy E, DeMoura FF, Islam Y, Pfeiffer WH. 2013. Biofortification: progress toward a more nourishing future. Global Food Secur 2:9-17.
29. Shen X, Bertoft E, Zhang G, Hamaker BR. 2013. Iodine binding to explore the conformational state of internal chains of amylopectin. Carbohydr Polym 98:778-783.
30. Skeaff SA. 2012. Assessing iodine intakes in pregnancy and strategies for improvement. J Trace Elem Med Bio 26:141-144.
31. Smolen S, Sady W. 2012. Influence of iodine form and application method on the effectiveness of iodine biofortification, nitrogen metabolism as well as the content of mineral nutrients and heavy metals in spinach plants (Spinacia oleracea L.). Sci Hortic-Amsterdam 143:176-183.
32. Stimec M, Kobe H, Smole K, Kotnik P, S irca-C ampa A, Zupancic M, Battelino T, et al. 2009 Adequate iodine intake of Slovenianadolescents is primarily attributed to excessive salt intake. Nutr Res 29, 888-896.
33. Tonacchera M, Dimida A, De Servi M, Frigeri M, Ferrarini E, De Marco 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 98:694-697.
34. Trumpff C, De Schepper J, Tafforeau J, Van Oyen H, Vanderfaeillie J, Vandevijvere S. 2013. Mild iodine deficiency in pregnancy in Europe and its consequences for cognitive and psychomotor development of children: a review. J Trace Elem Med Bio 27:174-183.
35. Turconi G, Roggi C. 2007. Atlante fotografico alimentare. Uno strumento per le indagini nutrizionali. Roma, Italia: EMSI Editore.
36. Untoro J, Timmer A, Schultink W. 2010. The challenges of iodine supplementation: a public health programme perspective. Best Pract Res Clin Endocrinol Metab 24:89-99.
37. Weng HX, Hong CL, Xia TH, Bao LT, Liu HP, Li DW. 2013. Iodine biofortification of vegetable plants-An innovative method for iodine supplementation. Chi Sci Bull 17:2066-2072.
38. Wenlock RW, Buss DH, Moxon RE, Bunton NG. 1982. Trace nutrients 4. Iodine in British food. Brit J Nutr 47:381-390.
39. White PJ, Broadley MR. (2005). Biofortifying crops with essential mineral elements. Trends Plant Sci 10:586-593.
40. WHO. 2004. Iodine status worldwide: WHO global database on iodine deficiency. Geneva, Switzerland: World Health Organization.
41. WHO. 2007. Assessment of iodine deficiency disorders and monitoring their elimination: a guide for programme managers, 3rd ed. Geneva, Switzerland: World Health Organization.
42. Winger RJ, Konig J, House DA. 2008. Technological issues associated with iodine fortification of foods. Trends Food Sci Technol 19:94-101.
43. Yu X, Houtman C, Atalla RH. 1996. The complex of amylose and iodine. Carbohydr Res 292:129-141.
44. Zanirato VM, Mayerle M. 2009. Method for enriching crops with iodine, and crops thus obtained. International Patent PCT/EP2009/050142.
45. Zimmermann MB. 2008. Iodine requirements and the risks and benefits of correcting iodine deficiency in populations. J Trace Elem Med Bio 22:81-92.
46. Zimmermann MB. 2011. The role of iodine in human growth and development. Semin Cell Dev Biol 22:645-652.
47. Zimmermann MB. 2013. Deficiency disorders and prevention programs. In: Caballero B, Allen L, Prentice A, editors. Encyclopedia of human nutrition, vol. 3. Oxford, UK: Elsevier. p 28-32.
48. Zimmermann MB, Jooste PL, Pandav CS. 2008. Iodine-deficiency disorders. Lancet 372:1251-1262.