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

Abstract

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.

Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of Taxus baccata L. Red Arils

“…Prior to the analysis, the samples were centrifuged and filtered. Other details about the preparation of samples are presented elsewhere [ 60 ].…”

Joint Biofortification of Plants with Selenium and Iodine: New Field of Discoveries

“…These works revealed a higher efficiency of KI and Na 2 SeO 4 supply compared to KIO 3 and Na 2 SeO 3 use. Despite a significant increase in SeMet and SeCys content in lettuce leaves due to joint Se–I application, the authors demonstrated a decrease in Se and I concentration in joint experiments compared to the separate application of the two elements [ 43 ]. Furthermore, joint biofortification of carrot with Se and I resulted in a decrease of sugar, carotenoids and dry matter in roots, without any significant effect on root yield and lack of Se–I interaction.…”

Anti- and pro-oxidant potential of lettuce (Lactuca sativa L.) biofortified with iodine by KIO3, 5-iodo- and 3,5-diiodosalicylic acid in human gastrointestinal cancer cell lines

“…The anti-free-radical activity of lettuce was determined using a free DPPH radical (1,1-diphenyl-2-picrylhydrazyl) and ABTS radical (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)). 20 Absorbance was measured 10 min after the free radical solution had been added to the sample, at wavelengths of 516 nm for DPPH and 734 nm for ABTS. The antioxidative activity of lettuce was expressed in w μM Trolox per g of lettuce.…”

“…The analysis of the antioxidant activity by the FRAP method was performed according to Benzie. 20 TPTZ solution was added to the lettuce ethanol extract and incubated at 37 °C for 10 minutes. After this time, the samples were cooled and the absorbance was measured at 516 nm.…”

“…The total polyphenols content was determined with the method involving the use of Folin–Ciocalteau reagent. 20 The reagent and 25% sodium carbonate were added to the sample, which was then mixed using a Labnet vortex mixer (Edison, USA). The mixed samples were left in a dark place, at room temperature for 60 min.…”