Chemical Composition of Lettuce (Lactuca sativa L.) Biofortified with Iodine by KIO3, 5-Iodo-, and 3.5-Diiodosalicylic Acid in a Hydroponic Cultivation

Abstract

According to the recommendations of the World Health Organization (WHO), due to the increased risk of cardiovascular disease, the daily consumption of table salt should be reduced. To avoid the health consequences of iodine deficiency, it is necessary to include alternative food sources of this trace element in the human diet. One of the most effective ways of improving nutrition is the biofortification of crops with minerals and vitamins. The purpose of this study was to determine the influence of iodine biofortification (potassium iodate/KIO3/, 5-iodosalicylic acid/5-ISA/and 3.5-diiodosalicylic acid/3.5-diISA/) on the chemical composition of lettuce (Lactuca sativa L. capitata) cv. ‘Melodion’. Plants were cultivated in a hydroponic system NFT (Nutrient Film Technique). We compared the effect of iodine fertilization on the basic chemical composition, fatty acid profile, macro- and micronutrients, content of sugars, nitrogenous compounds, chlorides, and iodine compounds. The results obtained in this research indicate that the application of iodine compounds has an influence on changes of concentration of iodine and other compounds in the treated samples. In lettuce, the main fatty acid was linolenic acid; however, fertilization with iodine did not affect the fatty acid profile in plants, except for concentrations of myristic and arachidic acids. We also found that iodine fortification has positive effects on concentrations of some micro- and micronutrients. Moreover, the application of 3.5-diISA decreased the concentration of nitrates as compared to control and other treatments. Therefore, it may be postulated that the production of lettuce fortified with iodosalicylates is worthy of consideration due to the fact that it may be a good source of iodine and other compounds in the human diet.

Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species

“…The dry matter and the content of crude protein of the edible flowers are shown in Table 6 . As can be seen from the results, the DM of these edible flowers ranged from 7.38 to 14.39%, and this amount is slightly higher than the average content in fruit and vegetables [ 103 ]. On the other hand, according to Montañés Millán et al [ 104 ], the DM percentage in blossoms from the fruit tree was higher.…”

Halophytes of the Mediterranean Basin—Underutilized Species with the Potential to Be Nutritious Crops in the Scenario of the Climate Change

“…Cakile maritima plants in our study presented levels of Zn ranged from 2.36 to 2.96 mg per 100 gr DW. Zn content of lettuce leaves were ranged from 3.41 to 4.68 mg/100 g DW depending on the variety and location [ 65 , 66 ]. Other baby leaf vegetables contained 0.84 mg/100 gr FW of Zn [ 67 ].…”

Consumer Acceptance and Market Potential of Iodine-Biofortified Fruit and Vegetables in Germany

“…This level can be achieved, for example, by using soil or foliar iodine fertilization in the field production of horticultural crops [26,68,69]. Another option is provided by hydroponic systems in greenhouses, where plants are cultivated in an iodine-containing nutrient solution [24,25,70]. In general, fertilizer-based biofortification approaches tend to be viewed with some skepticism by consumers, as has been previously reported [29].…”