Pizzoli S.p.A. , Budrio , Italy .
Int J Food Sci Nutr. 2013 Nov;64(7):857-61. doi: 10.3109/09637486.2013.798270. Epub 2013 May 24.
Biofortification of food crops through fertilization and salt iodization are key strategies for the prevention and control of iodine deficiency disorder. However, considerable losses of iodine can occur during processing. In this study, the stability of iodine in biofortified potatoes, carrots and tomatoes was evaluated during different domestic cooking procedures, as this matter was poorly discussed in literature. The stability of iodized salt during baking and boiling of carrots and potatoes not fortified was also investigated. All the adopted cooking procedures have proven to be suitable to preserve the iodine content in biofortified vegetables. During boiling test with iodized salt, neither potatoes nor carrots were able to absorb iodine added with salt, probably owing to the losses occurred during cooking. On the contrary, baking test on potatoes has not caused a significant degradation of iodized salt, and no significant differences in iodine concentration were detected before and after cooking.
通过施肥和食盐碘化来对食物进行生物强化是预防和控制碘缺乏症的关键策略。然而，在加工过程中碘会有相当大的损失。在这项研究中，评估了生物强化土豆、胡萝卜和西红柿中的碘在不同家庭烹饪过程中的稳定性，因为这在文献中讨论得很少。还研究了未强化的胡萝卜和土豆烤制和煮沸过程中碘化盐的稳定性。所有采用的烹饪程序都被证明适合于保留生物强化蔬菜中的碘含量。在碘盐煮沸试验中，土豆和胡萝卜都不能吸收加盐后的碘，这可能是由于烹饪过程中造成了损失。相反，在土豆的烘烤试验中，碘化盐没有发生显著降解，烹饪前后碘浓度没有明显差异。
