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

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Abstract

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.

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Acknowledgements

This study was funded by the geological exploration project of Zhejiang Provincial Department of Land Resources (Grant No. 2014002), and National Natural Science Foundation of China (Grant No. 40873058 4033043).

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Authors and Affiliations

  1. Institute of Environment and Biogeochemistry, Zhejiang University, Hangzhou, 310027, China

    Rui Li, De-Wang Li, Ai-Lan Yan, Hui-Ping Liu, Zhi-Xi Dai & Huan-Xin Weng

  2. Geological Research Center for Agricultural Application, China Geological Survey, Hangzhou, 310007, China

    Rui Li & Ming-Yi Song

  3. Zhejiang Agriculture Academy of Sciences, Hangzhou, 310021, China

    Chun-Lai Hong

  4. Lawrence Berkeley National Laboratory, Berkeley, CA, 94720, USA

    Le-Hua Pan

  5. The Jack H. Skirball Center for Chemical Biology and Proteomics, The Salk Institute of Biological Studies, 10010 North Torrey Pines Road, La Jolla, CA, 92037, USA

    Ming-Li Ye

  6. School of Earth Sciences, Zhejiang University, 38 Zheda Road, Hangzhou, 310027, Zhejiang Province, China

    Huan-Xin Weng

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  1. Rui Li
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  2. De-Wang Li
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Correspondence to Huan-Xin Weng.

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Li, R., Li, DW., Yan, AL. et al. The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion. J Food Sci Technol 55, 366–375 (2018). https://doi.org/10.1007/s13197-017-2946-4

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  • DOI: https://doi.org/10.1007/s13197-017-2946-4

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