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The antioxidant properties of selected varieties of pumpkin fortified with Iodine in the form of potassium Iodide and potassium iodate

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0714-3456
cris.virtual.author-orcid0000-0002-1673-4717
cris.virtual.author-orcid0000-0003-2600-8935
cris.virtual.author-orcid0000-0003-0264-6027
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orciddb06a1d1-944b-4e55-9ba7-fc907ca21800
cris.virtualsource.author-orcidae622fae-70f8-4962-bef9-4b36690cf2a1
cris.virtualsource.author-orcidc142ede6-209f-4499-abc4-64cfd81f296f
cris.virtualsource.author-orcid3a339447-e0e3-4999-acbe-5a9505932da9
dc.abstract.enThis study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin’s free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorZaremba, Agata
dc.contributor.authorHęś, Marzanna
dc.contributor.authorJędrusek-Golińska, Anna
dc.contributor.authorPrzeor, Monika
dc.contributor.authorSzymandera-Buszka, Krystyna
dc.date.access2025-06-23
dc.date.accessioned2025-09-30T12:30:27Z
dc.date.available2025-09-30T12:30:27Z
dc.date.copyright2023-07-23
dc.date.issued2023
dc.description.abstract<jats:p>This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin’s free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number14
dc.description.points140
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/foods12142792
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5089
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/12/14/2792
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 2792
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enfortification
dc.subject.enpumpkin
dc.subject.eniodine carriers
dc.subject.enoxidative stability
dc.subject.envegetables
dc.titleThe antioxidant properties of selected varieties of pumpkin fortified with Iodine in the form of potassium Iodide and potassium iodate
dc.title.volumeSpecial Issue Nutrient-Rich Foods for a Healthy Diet, Volume II
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue14
oaire.citation.volume12