Antioxidant properties of beetroot fortified with iodine

• Autorzy: Jankowska Agata , Kobus-Cisowska Joanna , Szymandera-Buszka Krystyna

Identyfikatory

DOI

10.53502/TXIY9852

• Języki publikacji: EN

Abstrakty

EN

This study aimed to investigate the use of beetroot as a carrier of potassium iodide (KI) and potassium iodate (KIO₃) at different concentrations (2.3, 0.23, and 0.023 mg kg^-1). It was hypothesised that the concentrations and forms of iodine fortification affect the antioxidant activity of beetroot. The results showed a high recovery of the introduced iodine, especially for KIO₃. However, a relationship it was confirmed between the forms, and concentration of iodine and the free radical scavenging (the ABTS^•+ and the DPPH^•) test results. In the systems with the iodine concentration at 0.023; 0.23 mg kg^-1, the antioxidant activity of the beetroot did not change. Nevertheless, a statistically significant decrease in free radical scavenging was confirmed for the beetroot fortified with the KIO₃ concentration of 3.9 mg kg^-1 (2.3 mg kg^-1 of iodine). Therefore, maximum amount of KIO₃ addition to beetroot should be 0.39 mg kg^-1.

Słowa kluczowe

EN

iodine fortification; vegetables; beetroot; oxidative stability

• Wydawca: Sieć Badawcza Łukasiewicz - Poznański Instytut Technologiczny
• Czasopismo: Journal of Research and Applications in Agricultural Engineering
• Rocznik: 2023
• Tom: Vol. 68, nr 2
• Strony: 10--15
• Opis fizyczny: Bibliogr. 28 poz., tab.

Twórcy

autor

Jankowska Agata

• Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Poznań, Poland

• https://orcid.org/0000-0001-9311-7264

autor

Kobus-Cisowska Joanna

• Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Poznań, Poland

• https://orcid.org/0000-0003-2834-0405

autor

Szymandera-Buszka Krystyna

• Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Poznań, Poland

• https://orcid.org/0000-0003-0264-6027

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