Iodine Fortification of Edible Legume Sprouts: A Pilot Biofortification Study

Area of Science:

• Agricultural Science
• Human Nutrition
• Food Science

Background:

• Iodine is essential for human health, but insufficiency remains a global challenge.
• Dietary strategies are needed to increase iodine intake, with plant biofortification showing potential.
• Legume sprouts are explored as a novel vehicle for iodine biofortification.

Purpose of the Study:

• To evaluate iodine enrichment methods in various legume sprouts.
• To identify legume species with the highest iodine bioaccumulation capacity.
• To assess the impact of iodine enrichment on sprout biomass.

Main Methods:

• Pilot study involving yellow lupine, lentil, red clover, white clover, and common vetch sprouts.
• Iodine enrichment using potassium iodide solutions.
• Quantification of iodine content via the Sandell-Kolthoff method.
• Biomass assessment compared to control groups.

Main Results:

• Watering seeds with a 6.5 mg/L potassium iodide solution was the most effective enrichment method.
• White clover exhibited the highest iodine accumulation (1026.7 ± 60.4 µg I/100 g FW).
• Red clover showed the most significant biomass increase (up to 250% of control).

Conclusions:

• Iodine biofortification of legume sprouts is feasible and effective.
• White clover is a highly promising species for iodine bioaccumulation.
• Further research is warranted to optimize this biofortification strategy for dietary applications.