Stability of iodine during cooking: investigation on biofortified and not fortified vegetables. (November 2013)

• Record Type: Journal Article
• Authors: Comandini, Patrizia; Cerretani, Lorenzo; Rinaldi, Massimiliano; Cichelli, Angelo; Chiavaro, Emma
• Is Part Of: International journal of food sciences and nutrition. Volume 64:Number 7(2013)
• Page Start: 857
• Page End: 861
• Publication Date: 2013-11
• Subjects: Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2013.798270
• Languages: English
• ISSNs: 0963-7486

Abstract

<abstract> <title>Abstract</title> <p>Biofortification of food crops through fertilization and salt iodization are key strategies for the prevention and control of iodine deficiency disorder. However, considerable losses of iodine can occur during processing. In this study, the stability of iodine in biofortified potatoes, carrots and tomatoes was evaluated during different domestic cooking procedures, as this matter was poorly discussed in literature. The stability of iodized salt during baking and boiling of carrots and potatoes not fortified was also investigated. All the adopted cooking procedures have proven to be suitable to preserve the iodine content in biofortified vegetables. During boiling test with iodized salt, neither potatoes nor carrots were able to absorb iodine added with salt, probably owing to the losses occurred during cooking. On the contrary, baking test on potatoes has not caused a significant degradation of iodized salt, and no significant differences in iodine concentration were detected before and after cooking.</p> </abstract>