The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion

• DOI: 10.1007/s13197-017-2946-4
• Publication Date: 2017-11-27T08:38:07Z
• Authors: Rui Li; De-Wang Li; Ai-Lan Yan; Chun-Lai Hong; Hui-Ping Liu; Le-Hua Pan; Ming-Yi Song; Zhi-Xi Dai; Ming-Li Ye; Huan-Xin Weng
• Keywords: 580; 2. Zero hunger; Agricultural; 0303 health sciences; Veterinary and Food Sciences; Iodine deficiency disorders; Food sciences; 6. Clean water; Bioaccessibility of iodine; 03 medical and health sciences; Food Sciences; Chemical engineering; Iodized salt; Iodine-rich vegetable; Digestive Diseases; Biofortification; Food Science

Biofortification of crops with exogenous iodine is a novel strategy to control iodine deficiency disorders (IDD). The bioaccessibility of iodine (BI) in the biofortified vegetables in the course of soaking, cooking and digestion, were examined. Under hydroponics, the concentration of iodine in leafstalks of the celery and pakchoi increased with increasing exogenous iodine concentration, 54.8-63.9% of the iodine absorbed by pakchoi was stored in the soluble cellular substance. Being soaked in water within 8 h, the iodine loss rate of the biofortified celery was 3.5-10.4% only. More than 80% of the iodine in the biofortified celery was retained after cooking under high temperature. The highest BI of the biofortified vegetables after digestion in simulated gastric and intestinal juice amounted to 74.08 and 68.28%, respectively. Factors influencing BI included pH, digestion duration, and liquid-to-solid ratio. The high BI of the biofortified vegetables provided a sound reference for the promotion of iodine biofortification as a tool to eliminate the IDD.