Combined Iodine, Iron and Zinc Biofortification of Tomato Fruit

Yıl 2020, Cilt: 10 Sayı: 3, 2242 - 2251, 01.09.2020

Özge Şahin

https://doi.org/10.21597/jist.691758

Cited By: 4

Öz

Deficiencies of zinc (Zn), iron (Fe) and iodine (I) are major malnutritional health problem in the devoloping countries. Biofortification of vegetables with I, Fe and Zn can become an alternative strategy of introducing these elements for human dietary intake. The purpose of this study was to determine the effect of combined I (KIO3), Fe (FeSO4.7H2O) and Zn (ZnSO4.7H2O) supply on I, Fe and Zn concentrations of tomato plants, which is stem and leaf, and their fruits (Lycopersicon esculentum L. cv. Swanson). Tomato cultivar was grown in glasshouse conditions with four replications in 10 kg soil and 5% peat mixture. The treatments as contain: contol, each element applied at 10, 20 and 40 mg I-Fe-Zn kg-1, respectively. Concentrations of I, Fe and Zn and essential elements (P, K, Ca, Mg, S, Cu, Mn, Mo, Cl, Si and Ni) as well as non-essential elements (Al, Co, Ti, Br, Rb, Sr, Ba, Cr, Sn, Sb, Te, Ge, Cs, Ce, Ga, Ta, Hf) were determined by Polarized Energy Dispersive X-ray Fluorensence (PEDXRF). Effect of combined I-Fe-Zn treatments on fresh and dry weights of plant and fruit were found statistically important. Iron and Zn concentrations of fruits and plants were increased by combined I-Fe-Zn treatment except for Fe concentration in plant. Application of I-Fe-Zn were not significant effect on essential element concentrations in both plants and fruits, out of Ca, Na and Si concentrations in fruit. No influence of I-Fe-Zn treatment on the measured non-essential elements concentrations with the exception of plant Br concentration and fruit Sr concentration. This study revealed that combined I-Fe-Zn treatment can be used effectively for I, Fe and Zn biofortication of tomato fruits for the dietary intake for human.

Anahtar Kelimeler

Biofortification, iodine, iron, zinc, tomato (Lycopersicon esculentum)

Kaynakça

• Anonymous, 2009. World Health Organization of the United Nations. 2009. Global Health Risks: Mortality and Burden of Disease Attributable to Selected Major Risks. WHO, Geneva (Date of access: 15.10.2019).
• Anonymous, 2017. Dietary Reference Values for Nutrients Summary Report, European Food Safety Authority (EFSA), December 2017 (Date of access: 15.10.2019).
• Anonymus, 2019. National Institutes of Health: Iron Dietary Supplement Fact Sheet. 2016 (Date of access: 20.11.2019).
• Blasco B, Rios JJ, Cervilla LM, Sanchez-Rodrigez E, Ruiz JM, Romero l, 2008. Iodine Biofortification and Antioxidant Capacity of Lettuce: Potential Benefits for Cultivation and Human Health. Annals of Applied Biology, 152: 289-299.
• Bouis HE, Hotz C, McClafferty B, Meenakshi, JV, Pfeiffer WH, 2011. Biofortification: A New Tool to Reduce Micronutrient Malnutrition. Food and Nutrition Bulletin, 32: 31-40.
• Cakmak I, 2008. Enrichment of Cereal Grains With Zinc: Agronomic or Genetic Biofortification?. Plant and Soil, 302: 1-17.
• Cakmak I, Pfeiffer WH, McClafferty B, 2010. Biofortification of Durum Wheat with Zinc and Iron. Cereal Chemistry, 87: 10-17.
• Cakmak I, Kutman UB, 2018. Agronomic Biofortification of Cereals with Zinc: A Review. Europen Journal of Soil Science, 69: 172-180.
• Clemens S, 2014. Zn and Fe Biofortification: The Right Chemical Environment for Human Bioavailability. Plant Science, 225: 52-57.
• Dai JL, Zhu YG, Huang YZ, Zhang M, Song J, 2006. Availability of Iodide and Iodate to Spinach (Spinacia oleracea L.) in Relationto Total Iodine in Soil Solution. Plant and Soil, 289: 301-308.
• Diaz-Gomez J, Twyman RM, Zhu C, Farre G, Serrano J, Portero-Otin M, Munoz P, Sandmann G, Capell T, Christou P, 2017. Biofortification of Crops with Nutrients: Factors Affecting Utilization and Storage. Current Opinion in Biotechnology, 44: 115-123.
• Dimkpa CO, Bindraban PS, 2016. Fortification of Micronutrients for Efficient Agronomic Production: A Review, Agronomy for Sustainable Development, 36: 7-27.
• FAO, 2019. http://www.fao.org/faostat/en/#data/QC. (Date of access: 12.01.2020)
• Garcia-Alonso M, Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC, 2004. Evaluations of the Antioxidant Properties of Fruit, Food Chemistry, 84: 13-18.
• Gillooly M, Bothwell TH, Torrance JD, MacPhail AP, Derman DP, Bezwoda WR, Mills W, Charlton RW, 1983. The Effects of Organic Acids, Phytates and Polyphenols on the Absorption of Iron from Vegetables. British Journal of Nutrition, 49: 331-342.
• Gioia DF, Petropoulos SA, Ozores-Hampton M, Morgan K, Rosskopf EN, 2019. Zinc and iron agronomic biofortification of Brassicaceae microgreens, Agronomy, 9: 1-20.
• Giordano M, El-Nakhel C, Pannico A, Kyriacou MC, Stazi ST, Pascale S, Rouphael Y, 2019. Iron Biofortification of Red and Green Pigmented Lettuce in Closed Soilless Cultivation Impacts Crop Performance and Modulates Mineral and Bioactive Composition. Agronomy Journal, 290: 1-21.
• Gonzali S, Kiferli C, Perata P, 2017. Iodine Biofortification of Crops: Agronomic Biofortification, Metabolic Engineering and Iodine Bioavailability. Current Opinion Biotechnology, 44: 16-26.
• Grillet L, Mari S, Schmidt W, 2014. Iron in Seeds Loading Pathways and Subcellular Localization, Frontiers in Plant Science, 4: 1-8.
• Guo JX, Feng XM, Hu XY, Tian GL, Ling N, Wang JH, Shen QR, Guo SW, 2016. Effects of Soil Zinc Availability, Nitrogen Fertilizer Rate and Zinc Fertilizer Application Method on Zinc Biofortification of Rice. Journal of Agricultural Science, 154: 584-597.
• Gunes A, Inal A, Pilbeam DJ, Kadioglu YK, 2009. Determination of Mineral Element Concentrations in Wheat, Sunflower, Chickpea and Lentil Cultivars in Response to Phosporus Fertilization by Polarized Energy Disperse X-ray flurescence. X-ray Spectrometry, 38: 451-462.
• Hetzel B, 1989. The Story of Iodine Deficiency. Delhi: Oxford University Press.
• Hetzel B, Pandav C, 1994. S.O.S. for a Billion. The Conquest of Iodine Deficiency Disorders. Delhi: Oxford University Press.
• Hong C, Weng H, Qin Y, Yan A, Xie L, 2008. Transfer of Iodine from Soil to Vegetables by Applying Exogenous Iodine. Agronomy for Sustainable Development, 28: 575-583.
• Humphrey OS, Young SD, Bailey EH, Crout NMJ, Ander EL, Hamilton EM, Watts MJ. 2019. Iodine Uptake, Storage and Translocation Mechanisms in Spinach (Spinacia oleracea L.). Environmental Geochemistry and Health, 41: 1-12.
• Incrocci L, Carmassi G, Maggini R, Poli C, Saidov D, Tamburini C, Kiferli C, Perata P, Pardossi A. 2019. Iodine Accumulation and Tolerance in Sweet Basil (Ocimum basilicum L.) with Green or Purple Leaves Grown in Floating System Technique. Frontier in Plant Science, 10: 1-15.
• Islam MZ, Mele MA, Baek JP, Kang H. 2018. Iron, Iodine and Selenium Effects on Quality, Shelf Life and Microbial Activity of Cherry Tomatoes. Notulae Botanicae Horti Agrobobotanica Cluj-Napoca, 46: 388-392.
• Kiferli C, Gonzali S, Holwerda HT, Ibaceta RR, Perata P, 2013. Tomato fruits: A Good Target for Iodine Biofortification. Frontier in Plant Science, 4: 1-10.
• Krzepilko A, Zych-Wezyk I, Molas A, 2015. Alternative Ways of Enriching the Human Diet with Iodine. Journal Pre-Clinical and Clinical Research, 9: 167-171.
• Krzepilko A, Zych-Wezyk I, Swiecilo A, Molas, Skwarylo-Bednarz B, 2016. Effect of Iodine Biofortification of Lettuce Seedlİngs on Their Mineral Composition and Biological Quality. Journal of Elementology, 21: 1071-1080.
• Kumar S, Palve A, Joshi C, Srivastava RK, Rukhsar, 2019. Crop biofortification for Iron (Fe), Zinc (Zn) and Vitamin a with Transgenic Aapproaches. Heliyon, 5: 1-6.
• La Frano MR, De Moura FF, Boy E, Lönnerdal B, Burri BJ, 2014. Bioavailability of Iron, Zinc, and Provitamin A Carotenoids in Biofortified Staple Crops. Nutrition Reviews, 72: 289-307.
• Landini M, Gonzali S, Perat P, 2011. Iodine Biofortification in Tomato. Journal of Plant Nutrition and Soil Science, 174: 480-486.
• Li R, Liu HP, Hong CL, Dai ZX, Liu JW, Zhou J, Hua CQ, Weng HX, 2017a. Iodide and Iodate Effects on the Growth and Fruit Quality of Strawberry. Journal of Plant Nutrition and Soil Science, 97: 230-235.
• Li R, Li WD, Liu HP, Hong CL, Song MY, Dai ZX, Liu JW, Zhou J, Weng HX, 2017b. Enhanching Iodine Content and Fruit Guality of Pepper (Capsicum annuum L.) through Biofortification. Scientia Horticulturae, 214: 165-173.
• Lin NF, Tang J, Bian JM, 2004. Geochemical Environment and Health Problems in China. Environmental Geochemistry and Heath, 26: 81-88.
• Lyons G, 2018. Biofortification of Cereals with Foliar Selenium and Iodine Could Reduce Hypothyroidism. Food and Nutrition Bulletin, 9: 730-738.
• Majumber S, Datta K, Datta K, 2019. Rice Biofortification: High Iron, Zinc, and Vitamin-A to Fight against ’Hidden Hunger’. Agronomy, 803: 1-22.
• Maqbool MA, Beshir A, 2018. Zinc Biofortification of Maize (Zea mays L.): Status and Challenges. Plant Breeding, 138: 1-28.
• Page AL, 1982. Methods of Soil Analysis. Part 2, Chemical and Microbiological properties, 2nd edn. American Society of Agronomy Inc. Soil Science Society of America Inc. Madison, WI.
• Patel P, Trivedi G, Saraf M, 2018. Iron Biofortification in Mungbean Using Siderophore Producing Plant Growth Promoting Bacteria. Environmental Sustainability, 1: 357-365.
• Prasad R, Shivay YS, Kumar D, 2014. Agronomic Biofortification of Cereal with Iron and Zinc. Advenced in Agronomy, 125: 55-91.
• Przybysz A, Wrochna M, Malecka-Przybysz M, Gawronska H, 2016. Vegetable Sprouts Enriched with Iron: Effects on Yield, ROS Generation and Antioxidative System. Scientia Horticulturae, 203: 110-117.
• Salgueiro MJ, Zubillaga M, Lysionek A, Cremaschi G, Goldman CG, Caro R, De Paoli T, Hager A, Weill R, Boccio J, 2000. Zinc Status and Immune System Relationship: A Review. Biological Trace Element Research, 76:193-205.
• Sazawal S, Dhingra, Dhingra P, Dutta A, Deb S, Kumar J, Devi P, Prakash A, 2018. Efficacy of High Zinc Biofortified Wheat in Improvement of Micronutrient Status, and Prevention of Morbidity among Preschool Children and Women - a Double Masked, Randomized, Controlled Trial. Nutritional Journal, 17: 1-10.
• Shahzad Z, Rouached H, Rakka A, 2014. Combating Mineral Malnutrition through Iron and Zinc Biofortification of Cereals. Comprehensive Reviews in Food Science and Food Safety, 13. 329-346.
• Siegenberg D, Baynes RD, Bothwell TH, Macfarlane BJ, Lamparelli RD, Car NG, MacPhail P, Schmidt U, Tal A, Mayet F, 1991. Ascorbic Acid Prevents the Dose-Dependent Inhibitory Effects of Polyphenols and Phytates on Nonheme-Iron Absorption. The American Journal of Clinical Nutrition, 53: 537-541.
• Smolen S, Sady W, 2011. Influence of Soil Application of Iodine and Sucrose on Mineral Composition of Spinach Plants. Acta Scientiarum Polonorum Hortorum Cultus, 10: 3-13.
• Smolen S, Sady W, 2012. Influence of Iodine Form and Application Method on the Effectiveness of Iodine Biofortification, Nitrogen Metabolism as well as the Content of Mineral Nutrients and Heavy Metals in Spinach Plants (Spinacia oleracea L.). Scientia Horticulturae, 143: 176-183.
• Sperotto RA, Ricachenevsky FK, Waldow VA, 2012. Iron Biofortification in Rice: It’s a Long Way to the Top. Plant Science, 190: 24-39.
• Stein AJ, 2010. Global Impact of Human Mineral Malnutrition. Plant and Soil, 335: 133-154.
• Voogt W, Holwerda, HT, Khodabaks R, 2010. Biofortification of Lettuce (Lactuca sativa L.) with Iodine: The Effect of Iodine Form and Concentration in the Nutrient Solution on Growth, Development and Iodine Uptake of Lettuce Grown in Water Culture. Journal of the Science of Food and Agricultare, 90: 906-913.
• Welch RM, Graham RD, Cakmak I, 2013. Linking Agricultural Production Practices to Improving Human Nutrition and Health. Expert Paper Written for ICN2 Second International Conference on Nutrition Preparatory Technical Meeting, November 13-15, 2013, Rome, Italy.
• Weng HX, Weng JK, Yong WB, Sun XW, Zhong H, 2003. Capacity and Degree of Iodine Absorbed and Enriched by Vegetable from Soil. International Jouırnal of Environ Scienceand Technology, 15: 107-111.
• Weng HX, Yan AL, Hong CL, Xie LL, Qin YC, Cheng CQ, 2008. Uptake of Different Species of Iodine by Water Spinach and its Effect to Growth. Biological Trace Element Research, 124: 184-194.
• Weng HX, Hong CL, Xia TH, Bao LT, Liu HP, DeWang L, 2013. Iodine Biofortification of Vegetable Plants-An Innovative Method for Iodine Supplementation. Chinese Science Bulletin, 58: 2066-2072.
• White PJ, Broadley MR, 2009. Biofortification of Crops with Seven Mineral Elements Often Lacking in Human Diets Iron, Zinc, Copper, Calcium, Magnesium, Selenium and Iodine. New Phytologist, 182: 49-84.
• White PJ, Broadley MR, 2011. Physiological Limits to Zinc Biofortification of Edible Crops. Frontiers in Plant Science, 2: 1-11.
• Woch E, Hawrylak-Nowak B, 2019. Selected Antioxidant Properties of Alfalfa, Radish, and White Mustard Sprouts Biofortified with Selenium. Acta Agrobotonica, 72: 1-11.
• Zaman, Q, AslamZ, Yaseen M, Ihsan MZ, Khaliq A, Fahad S, Bashir S, Ramzani PMA, Naeem M, 2018. Zinc Biofofortification in Rice. Levearing Agriculture to Moderate Hidden Hunger in Developing Countries. Archives of Agronomy and Soil Science, 64: 147-161.
• Zhu YG, Huang YZ, Hu Y, Liu YX, 2003. Iodine Uptake by Spinach (Spinacia oleracea L.) Plants Grown in Solution Culture: Effects of Iodine Species and Solution Concentrations. Environment International, 29: 33-37.
• Zou C, Du Y, Rashid A, Ram H, Savasli E, Pieterse PJ, Ortiz-Monasterio I, Yazici A, Kaur C, Mahmood K, Singh S, Le Roux, MR, Kuang W, Onder O, Kalayci M, Cakmak I, 2019. Simultaneous Biofortification of Wheat with Zinc, Iodine, Selenium, and Iron through Foliar Treatment of a Micronutrient Cocktail in Six Countries. Journal of Agricultural and Food Chemistry, 67: 8096-8106.