Kale (Brassica oleracea L. var. sabellica) biofortified with iodoquinolines: Effectiveness of enriching with iodine and influence on chemical composition

Krawczyk, Katarzyna Karolina; Smoleń, Sylwester; Wisła-Świder, Anna; Kowalska, Iwona; Kiełbasa, Daniel; Pitala, Joanna; Krzemińska, Joanna; Waśniowska, Justyna; Koronowicz, Aneta

doi:10.1016/j.scienta.2023.112519

Cited by 6 publications

(5 citation statements)

References 34 publications

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“…There is an ever-increasing interest among researchers to conduct studies on the effects of biofortification with iodine and heat treatments on the content of iodine, basic composition, bioactive compounds as well as antioxidants of kale. This is confirmed by studies by Krawczyk et al (2024) [ 31 ] on the effect of biofortification of kale with iodoquinolines and by Waśniowska et al (2023) [ 32 ] examining the effects of using heat treatment on iodine-biofortified kale.…”

Section: Introductionsupporting

confidence: 59%

“…The same species varieties were investigated, but only two iodoquinolines. Our main aim in this study was to investigate the influence of selected cooking processes complementing our previously obtained results (2024) [ 31 ]. However, based on two independent studies, it can be concluded that these treatments were safe for the plants tested and, in addition, improved certain nutritional values.…”

Section: Discussionmentioning

confidence: 91%

“…In a study by Krawczyk et al (2024) [ 31 ], biofortification of kale of two cultivars ’Oldenbor F1’ and ’Redbor F1’ with iodoquinolines in three different forms was attempted. Two years of hydroponic cultivation of kale significantly increased the total iodine content and the concentration of these compounds in the leaves.…”

Section: Discussionmentioning

confidence: 99%

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Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties

Krzemińska,

Kapusta-Duch,

Smoleń

et al. 2024

PLoS ONE

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Iodine deficiency in the diet globally continues to be a cause of many diseases and disabilities. Kale is a vegetable that has health-promoting potential because of many nutrients and bioactive compounds (ascorbic acid, carotenoids, glucosinolates and phenolic compounds). Brassica vegetables, including kale, have been strongly recommended as dietary adjuvants for improving health. The nutrient and health-promoting compounds in kale are significantly affected by thermal treatments. Changes in phytochemicals upon such activities may result from two contrary phenomena: breakdown of nutrients and bioactive compounds and a matrix softening effect, which increases the extractability of phytochemicals, which may be especially significant in the case of iodine-fortified kale. This study investigated changes of basic composition, iodine, vitamin C, total carotenoids and polyphenols contents as well as antioxidant activity caused by steaming, blanching and boiling processes in the levels of two cultivars of kale (green and red) non-biofortified and biofortified via the application to nutrient solutions in hydroponic of two iodoquinolines [8-hydroxy-7-iodo-5-quinolinesulfonic acid (8-OH-7-I-5QSA) and 5-chloro-7-iodo-8-quinoline (5-Cl-7-I-8-Q)] and KIO3. Thermal processes generally significantly reduced the content of the components in question and the antioxidant activity of kale, regardless of cultivar and enrichment. It was observed that the red cultivar of kale had a greater ability to accumulate and reduce iodine losses during the culinary processes. 8-hydroxy-7-iodo-5-quinolinesulfonic acid showed a protective effect against the treatments used, compared to other enrichments, thus contributing to the preservation of high iodine content.

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Section: Introductionsupporting

confidence: 59%

Section: Discussionmentioning

confidence: 91%

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Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties

Krzemińska,

Kapusta-Duch,

Smoleń

et al. 2024

PLoS ONE

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“…The classical synthesis of 5,7-diiodo-8-quinolinol [14] was modified using microwave conditions that optimize the reaction solvent, time, and temperature. The synthesis of 5,7-diiodo-8-quinolinol was carried out as described by Krawczyk et al [15].…”

Section: Synthesis Of 57-diiodo-8-quinolinolmentioning

confidence: 99%

Curly Kale (Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content

Waśniowska,

Leszczyńska,

Kopeć

et al. 2023

Nutrients

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Many disorders are a result of an inadequate supply of macronutrients and micronutrients in the diet. One such element is iodine. This study used curly kale (Brassica oleracea var. Sabellica L.) biofortified with the 5,7-diiodo-8-quinolinol iodine compound. The effect of the heat treatment on the chemical composition of the curly kale was studied. In addition, iodine bioavailability was evaluated in in vivo studies. Our investigation showed that iodine loss depends on the type of heat treatment as well as on the variety of kale. Curly kale biofortified with iodoquinoline had significantly higher iodine levels after thermal processing (steaming, blanching, boiling) than the vegetable biofortified with KIO3. Generally, steaming was the best thermal processing method, as it contributed to the lowest iodine loss in curly kale. The red variety of kale, ‘Redbor F1’, showed a better iodine stability during the heat treatment than the green variety, ‘Oldenbor F1’. The thermal treatment also significantly affected the dry matter content and the basic chemical composition of the tested varieties of the 5,7-diI-8-Q biofortified kale. The steaming process caused a significant increase in total carbohydrates, fiber, protein and crude fat content (‘Oldenbor F1’, ‘Redbor F1’), and antioxidant activity (‘Oldenbor F1’). On the other hand, boiling caused a significant decrease, while steaming caused a significant increase, in protein and dry matter content (‘Oldenbor F1’, ‘Redbor F1’). The blanching process caused the smallest significant decrease in ash compared to the other thermal processes used (‘Oldenbor F1’). A feeding experiment using Wistar rats showed that iodine from the 5,7-diI-8-Q biofortified kale has a higher bioavailability than that from the AIN-93G diet. A number of promising results have been obtained, which could form the basis for further research.

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“…In kale (Brassica oleracea L. var. sabellica), the application of iodoquinolines significantly increased the iodine content in the plants [51]. The biofortification of faba bean (Vicia faba L.) with selenate, selenite, and nanoselenium increased the yield, seed weight, pod number, and protein accumulation in the plants [52].…”

Section: Lindemuthianum In Mg-biofortified Green Bean Podsmentioning

confidence: 99%

Response of Biofortified Green Bean Plants to Colletotrichum lindemuthianum

Hernández-Montiel,

Ciscomani-Larios,

Sánchez-Chávez

et al. 2023

Microbiology Research

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Enhancing crop nutrition though biofortification with essential minerals can, in some circumstances, increase the resistance of plants to the attack by pathogens. As a result, plants activate their defense mechanisms and produce bioactive compounds (BCs) in response. To date, there has been no investigation into the response of green bean plants fortified with magnesium (Mg) salts to the presence of Colletotrichum lindemuthianum. This research involved two Mg sources applied by the edaphic route. The pathogen was inoculated on green bean pods, and subsequent analysis was conducted on the accumulation of BCs, including total anthocyanins, total phenols, and total flavonoids, within both symptomatic and healthy tissues. Remarkably, the plant’s defense system was activated, as evidenced by the significantly higher concentration of anthocyanins (p ≤ 0.05) observed in the symptomatic tissues following treatments with both MgCl2 and MgSO4. Further, green bean plants treated with MgSO4 displayed notably elevated concentrations of phenols (p ≤ 0.05) in the inoculated tissues of the pods, suggesting a plausible plant defense mechanism. The levels of BCs were considerably higher in green bean pods of the biofortified plants compared to those which were nonbiofortified. However, perhaps one of the most noteworthy findings is that there were no discernible differences between biofortified and nonbiofortified treatments in stopping anthracnose in green bean pods. These results provide valuable insights contributing to a deeper understanding of this interaction.

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Kale (Brassica oleracea L. var. sabellica) biofortified with iodoquinolines: Effectiveness of enriching with iodine and influence on chemical composition

Cited by 6 publications

References 34 publications

Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties

Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties

Curly Kale (Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content

Response of Biofortified Green Bean Plants to Colletotrichum lindemuthianum

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