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Fate and bioaccessibility of iodine in food prepared from agronomically biofortified wheat and rice and impact of cofertilization with zinc and selenium

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Çakmak, İsmail and Marzorati, Massimo and Van den Abbeele, Pieter and Hora, Katja and Holwerda, Harmen Tjalling and Yazıcı, Mustafa Atilla and Savaşlı, Erdinç and Neri, Joachim and Du Laing, Gijs (2020) Fate and bioaccessibility of iodine in food prepared from agronomically biofortified wheat and rice and impact of cofertilization with zinc and selenium. Journal of Agricultural and Food Chemistry, 68 (6). pp. 1525-1535. ISSN 0021-8561 (Print) 1520-5118 (Online)

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Official URL: http://dx.doi.org/10.1021/acs.jafc.9b05912

Abstract

Enrichment of food crops with iodine is an option to alleviate dietary deficiencies. Therefore, foliar iodine fertilizer was applied on wheat and rice, in the presence and absence of the other micronutrients zinc and selenium. This treatment increased the concentration of iodine, as well as zinc and selenium, in the staple grains. Subsequently, potential iodine losses during preparation of foodstuffs with the enriched grains were studied. Oven-heating did not affect the iodine content in bread. Extraction of bran from flour lowered the iodine in white bread compared to wholegrain bread, but it was still markedly higher compared to the control. During subsequent in vitro gastrointestinal digestion, a higher percentage of iodine was released from foods based on extracted flour (82-92%) compared to wholegrain foods (50-76%). The foliar fertilization of wheat was found to be adequate to alleviate iodine deficiency in a population with a moderate to high intake of bread.

Item Type:Article
Uncontrolled Keywords:iodine; zinc; selenium; malnutrition; micronutrient deficiencies; nutrition-sensitive agriculture; agronomic biofortification; wholegrain bread; wheat; rice
Subjects:UNSPECIFIED
ID Code:40672
Deposited By:İsmail Çakmak
Deposited On:23 Sep 2020 12:38
Last Modified:23 Sep 2020 12:38

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