Combined biofortification of carrot with iodine and selenium

Smoleń, Sylwester; Barański, Rafał; Ledwożyw-Smoleń, Iwona; Skoczylas, Łukasz; Sady, W.

doi:10.1016/j.foodchem.2019.125202

Cited by 38 publications

(39 citation statements)

References 24 publications

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“…As shown in Figure 2, both the single and combined Se, I, and AMF application caused increases of Zn in chickpea seeds, compared to the untreated control, with the highest value corresponding to the joint Se + I application followed by Se + I + AMF. No elemental composition changes were recorded in carrot by Smolen et al [55], who deem the changes in macro-and microelement composition under both single and combined Se + I biofortification to be dependent on year rather than on Se and I.…”

Section: Microelement Contentmentioning

confidence: 95%

Joint Selenium–Iodine Supply and Arbuscular Mycorrhizal Fungi Inoculation Affect Yield and Quality of Chickpea Seeds and Residual Biomass

Golubkina

Gomez

Kekina³

et al. 2020

Plants

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The essentiality of selenium (Se) and iodine (I) for the human organism and the relationship between these two trace elements in mammal metabolism highlight the importance of the joint Se–I biofortification to vegetable crops in the frame of sustainable farming management. A research study was carried out in southern Italy to determine the effects of the combined inoculation with arbuscular mycorrhizal fungi (AMF) and biofortification with Se and I on plant growth, seed yield, quality, and antioxidant and elemental status, as well as residual biomass chemical composition of chickpea grown in two different planting times (14 January and 28 February). The AMF application improved the intensity of I and Se accumulation both in single and joint supply of these elements, resulting in higher seed yield and number as well as dry weight, and was also beneficial for increasing the content of antioxidants, protein, and macro- and microelements. Earlier planting time resulted in higher values of seed yield, as well as Se, I, N, P, Ca, protein, and antioxidant levels. Se and I showed a synergistic effect, stimulating the accumulation of each other in chickpea seeds. The AMF inoculation elicited a higher protein and cellulose synthesis, as well as glucose production in the residual biomass, compared to the single iodine application and the untreated control. From the present research, it can be inferred that the plant biostimulation through the soil inoculation with AMF and the biofortification with Se and I, applied singly or jointly, proved to be effective sustainable farming tools for improving the chickpea seed yield and/or quality, as well as the residual biomass chemical composition for energy production or beneficial metabolite extraction.

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Section: Microelement Contentmentioning

confidence: 95%

Joint Selenium–Iodine Supply and Arbuscular Mycorrhizal Fungi Inoculation Affect Yield and Quality of Chickpea Seeds and Residual Biomass

Golubkina

Gomez

Kekina³

et al. 2020

Plants

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“…Green-leaved sweet basil is also widely used to prepare the worldwide popular sauce "Genovese pesto. " Using the above-mentioned data, we calculated the hazardous amount, which is the maximum daily amount of sweet basil below the recommended dietary tolerable upper intake of iodine (1,100 μg day −1 for an adult of 70 kg body weight; Smoleń et al, 2019). For "Tigullio" containing 295 mg I kg −1 DW, the hazardous amount is 49.7 g of fresh leaves, which is approximately three-fold higher than the amount necessary to prepare a portion of pasta (80 g) dressed with "Genovese pesto" (about 12 g of sauce containing 6 g of fresh basil leaves).…”

Section: Iodine Biofiortificationmentioning

confidence: 99%

Iodine Accumulation and Tolerance in Sweet Basil (Ocimum basilicum L.) With Green or Purple Leaves Grown in Floating System Technique

et al. 2019

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Iodine deficiency is a serious worldwide public health problem, as it is responsible for mental retardation and other diseases. The use of iodine-biofortified vegetables represents a strategic alternative to iodine enriched salt for people with a low sodium diet. However, at high concentrations iodine can be toxic to plants. Therefore, research on plant iodine toxicity is fundamental for the development of appropriate biofortification protocols. In this work, we compared two cultivars of sweet basil (Ocimum basilicum L.) with different iodine tolerance: "Tigullio," less tolerant, with green leaves, and "Red Rubin," more tolerant and with purple leaves. Four greenhouse hydroponic experiments were conducted in spring and in summer with different concentrations of iodine in the nutrient solution (0.1, 10, 50, 100, and 200 μM), supplied as potassium iodide (KI) or potassium iodate (KIO 3). Plant growth was not affected either by 10 μM KI or by 100 μM KIO 3 , while KI concentrations higher than 50 μM significantly reduced leaf area, total plant dry matter and plant height. The severity of symptoms increased with time depending on the cultivar and the form of iodine applied. Growth inhibition by toxic iodine concentrations was more severe in "Tigullio" than in "Red Rubin," and KI was much more phytotoxic than KIO 3. Leaf iodine concentration increased with the iodine concentration in the nutrient solution in both varieties, while the total antioxidant power was generally higher in the purple variety. In both basil cultivars, a strong negative correlation was found between the photosynthesis and the leaf iodine content, with significant differences between the regression lines for "Tigullio" and "Red Rubin." In conclusion, the greater tolerance to iodine of the "Red Rubin" variety was associated with the ability to withstand higher concentrations of iodine in leaf tissues, rather than to a reduced accumulation of this element in the leaves. The high phenolic content of "Red Rubin" could contribute to the iodine tolerance of this purple cultivar.

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“…The problem of different biofortification effectiveness has been reported earlier by [21,33], who suggested the need to precisely determine the doses of fertilizers. In the case of obtaining products from biofortified raw materials, it is important to obtain raw materials with an appropriate content of ingredients, and also to know the degree of their transfer to the finished product, which is not obvious.…”

Section: Resultsmentioning

confidence: 96%

“…Iodine, in addition to mineral forms, is incorporated into compounds with salicylic acid, which is a relatively small molecule that can dissolve in water during blanching. Selenium is largely incorporated into amino acids (selenomethionine and selenocysteine) embedded in high-molecular proteins [21].…”

Section: Resultsmentioning

confidence: 99%

“…Carrot was cultivated in a heavy soil with a silty clay loam texture. Details of the field experiment (the physicochemical properties of the soil, the cultivation details, and weather conditions) were provided in our previous article [21]. The collected roots of control and biofortified carrot were washed in tap water and intended for juice preparation.…”

Section: Methodsmentioning

confidence: 99%

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Carrots (Daucus carota L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions

et al. 2020

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Many people around the world struggle with the problem of an insufficient supply of iodine (I) and selenium (SE) in their diet. Food enriched with these elements is a good source of iodine and selenium. Juices made from four carrot (CJ) cultivars and biofortified with iodine and selenium (BCJs) were investigated to determine their I and Se contents, their impact on the supply of these elements to the diet, and losses in the production process. Other juice parameters important for consumers health were also determined. A significant increase in I and Se content relative to CJ was observed for each BCJ. The losses of I and Se (relative to raw material) during juice preparation were depended based on variety and added elements. Carrot biofertilization with iodine and selenium contributed to decreased contents of dry matter, total soluble solids, protein, sugars, and β-carotene in the juices and lower antioxidative activity as compared with CJ. Biofortification had little effect on the color and pH of juices. Finally, six polyphenolic compounds were identified and determined. Despite the reduction in the content of some ingredients in BCJ, they still remain their valuable source. Their added value is the increased content of iodine and selenium, which largely cover the daily demand for these elementals.

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Combined biofortification of carrot with iodine and selenium

Cited by 38 publications

References 24 publications

Joint Selenium–Iodine Supply and Arbuscular Mycorrhizal Fungi Inoculation Affect Yield and Quality of Chickpea Seeds and Residual Biomass

Joint Selenium–Iodine Supply and Arbuscular Mycorrhizal Fungi Inoculation Affect Yield and Quality of Chickpea Seeds and Residual Biomass

Iodine Accumulation and Tolerance in Sweet Basil (Ocimum basilicum L.) With Green or Purple Leaves Grown in Floating System Technique

Carrots (Daucus carota L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions

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