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

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.

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Mare’s Milk from a Small Polish Specialized Farm—Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices

Animals ◽

10.3390/ani11061590 ◽

2021 ◽

Vol 11 (6) ◽

pp. 1590

Author(s):

Grażyna Czyżak-Runowska ◽

Jacek Antoni Wójtowski ◽

Romualda Danków ◽

Daniel Stanisławski

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Birth Order ◽

Fatty Acid Profile ◽

Age Structure ◽

Atherogenic Index ◽

Milk Samples ◽

Stage Of Lactation ◽

Bulk Tank

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

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Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources

Journal of Food Processing & Technology ◽

10.4172/2157-7110.1000672 ◽

2017 ◽

Vol 08 (05) ◽

Cited By ~ 1

Author(s):

Rubayet Bostami ABM ◽

Hong Seok Mun ◽

Chul Ju Yang

Keyword(s):

Fatty Acid ◽

Chemical Composition ◽

Fatty Acid Profile ◽

Dietary Fat

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Carcass characteristics, chemical composition and fatty acid profile of longissimus muscle of young bulls from four genetic groups finished in feedlot

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982012000200022 ◽

2012 ◽

Vol 41 (2) ◽

pp. 384-391 ◽

Cited By ~ 6

Author(s):

Roberto Haruyoshi Ito ◽

Ivanor Nunes do Prado ◽

Polyana Pizzi Rotta ◽

Marival Gustavo de Oliveira ◽

Rodolpho Martin do Prado ◽

...

Keyword(s):

Fatty Acid ◽

Chemical Composition ◽

Fatty Acid Profile ◽

Carcass Characteristics ◽

Longissimus Muscle ◽

Genetic Groups

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Impact assessment of the TFA regulation on fatty acid composition of foods in Hungary

European Journal of Public Health ◽

10.1093/eurpub/ckaa165.363 ◽

2020 ◽

Vol 30 (Supplement_5) ◽

Author(s):

A Varga ◽

E Sarkadi Nagy ◽

L Zámbó ◽

É Illés ◽

M Bakacs ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Trans Fatty Acids ◽

Saturated Fat ◽

Portion Size ◽

World Health ◽

Food Sources ◽

Increased Risk ◽

Total Fat ◽

The Impact

Abstract Trans fatty acids are formed during the industrial processing of food, and are proven to be harmful for the human body. They have been associated with increased risk of cardiovascular disease, abdominal obesity, diabetes, and certain types of cancer. Decree 71/2013. (XI. 20.) of the Ministry of Human Capacities, which has been in force since 2014, defines the highest permitted amount of trans fats in food products placed on the market in Hungary. The impact of the decree on the industrially produced trans fatty acids (iTFA) availability and population intake was assessed in 2017. Results demonstrated that iTFA were replaced by other fatty acids due to the legislation. In 2019, we investigated food groups which had high measured TFA content before the regulation entered into force and compared the total fat and fatty acid profiles to the same brand or similar products being on the market afterwards. In collaboration with the World Health Organization, this was the first assessment to determine to which extent manufacturers increased saturated fat (SFA) content of foodstuffs to reduce iTFA content. In those product groups, which were identified as significant food sources of iTFA before introducing the regulation (biscuits, coffee creamers and flavorings, sweets, bakery products, confectionary, wafers, margarines) we found no significant changes in the total fat content, while in most foodstuffs the average proportion of SFA was higher after reformulation, as iTFA were mainly substituted with SFA in 61% of the products, with cis-MUFA in 25% and cis-PUFA in 14% of the products, respectively. Evidence from this analysis supports concerns that eliminating iTFA in certain foodstuffs leads to unwanted substitution with saturated fat, hence reducing the possible health benefits. Given the high SFA intake and the unfavourable cardiovascular statistics in Hungary, the consumption frequency and portion size control of these products are advised. Key messages Monitoring the changes of food composition is important in order to evaluate the effect of the regulation. Manufacturers should be encouraged to reduce the SFA content to a technologically feasible level.

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The impact of the dietary supplementation level with Schizochytrium sp. on milk chemical composition and fatty acid profile, of both blood plasma and milk of goats

Small Ruminant Research ◽

10.1016/j.smallrumres.2020.106252 ◽

2020 ◽

Vol 193 ◽

pp. 106252

Author(s):

Alexandros Mavrommatis ◽

Eleni Tsiplakou

Keyword(s):

Fatty Acid ◽

Chemical Composition ◽

Blood Plasma ◽

Fatty Acid Profile ◽

Dietary Supplementation ◽

The Impact

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Changes in the Chemical Composition of Six Lettuce Cultivars (Lactuca sativa L.) in Response to Biofortification with Iodine and Selenium Combined with Salicylic Acid Application

Agronomy ◽

10.3390/agronomy9100660 ◽

2019 ◽

Vol 9 (10) ◽

pp. 660 ◽

Cited By ~ 1

Author(s):

Sylwester Smoleń ◽

Iwona Kowalska ◽

Peter Kováčik ◽

Włodzimierz Sady ◽

Marlena Grzanka ◽

...

Keyword(s):

Salicylic Acid ◽

Chemical Composition ◽

Lactuca Sativa ◽

Negative Impact ◽

Biomass Productivity ◽

Ascorbic Acid Content ◽

Greenhouse Study ◽

Lactuca Sativa L ◽

Nutrient Film Technique ◽

Nutrient Solutions

A two-year greenhouse study was conducted to assess the effects of the application of I (as KIO3), Se (as Na2SeO3), and salicylic acid (SA) in nutrient solutions on the chemical composition of six lettuce cultivars, i.e., two butterhead lettuces (BUTL), “Cud Voorburgu” and “Zimująca”; two iceberg lettuces (ICEL), “Maugli” and “Królowa lata”; and two Lactuca sativa L. var. crispa L. (REDL) cultivars, “Lollorossa” and “Redin”, grown in the NFT (nutrient film technique) system. The treatments were as follows: control, I+Se, I+Se+0.1 mg SA dm−3, I+Se+1.0 mg SA dm−3, and I+Se+10.0 mg SA dm−3. KIO3 was used at a dose of 5 mg I dm−3, while Na2SeO3 was used at 0.5 mg Se dm−3. The application of I+Se was a mild abiotic stress factor for the plants of the ICEL and REDL cultivars. In contrast, I+Se did not have a negative impact on the BUTLcultivars. The application of 1.0 mg SA dm−3 improved the biomass productivity in all cultivars compared with I+Se. In the majority of the cultivars, the applied combinations of I+Se and I+Se+SA resulted in a reduction in the nitrate(V) content that was beneficial to the consumer and increased levels of sugars, phenols, phenylpropanoids, flavonols, and anthocyanins. In addition, an increase in ascorbic acid content was observed, but only in the BUTL cultivars and REDL “Redin”. The application of I, Se, and SA had upward or downward effects on the concentrations of N, K, P, Ca, Mg, S, Na, B, Cu, Fe, Mn, Mo, and Zn in the leaves.

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