Agronomic iodine biofortification of leafy vegetables grown in Vertisols, Oxisols and Alfisols
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ORIGINAL PAPER
Agronomic iodine biofortification of leafy vegetables grown in Vertisols, Oxisols and Alfisols Ivy Sichinga Ligowe . E. H. Bailey . S. D. Young . E. L. Ander . V. Kabambe . A. D. Chilimba . R. M. Lark . P. C. Nalivata
Received: 14 December 2019 / Accepted: 31 August 2020 Ó The Author(s) 2020
Abstract Iodine deficiency disorders (IDD) in subSaharan African countries are related to low dietary I intake and generally combatted through salt iodisation. Agronomic biofortification of food crops may be an alternative approach. This study assessed the effectiveness of I biofortification of green vegetables (Brassica napus L and Amaranthus retroflexus L.) grown in tropical soils with contrasting chemistry and fertility. Application rates of 0, 5 and 10 kg ha-1 I applied to foliage or soil were assessed. Leaves were harvested fortnightly for * 2 months after I application before a second crop was grown to assess the Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10653-020-00714-z) contains supplementary material, which is available to authorised users. I. S. Ligowe V. Kabambe P. C. Nalivata Lilongwe University of Agriculture and Natural Resources, Bunda Campus, P.O. Box 219, Lilongwe, Malawi I. S. Ligowe A. D. Chilimba Department of Agricultural Research Services, P.O. Box 30779, Lilongwe 3, Malawi E. H. Bailey (&) S. D. Young R. M. Lark School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK e-mail: [email protected] E. L. Ander Centre for Environmental Geochemistry, British Geological Survey, Nottingham NG12 5GG, UK
availability of residual soil I. A separate experiment was used to investigate storage of I within the plants. Iodine concentration and uptake in sequential harvests showed a sharp drop within 28 days of I application in all soil types for all I application levels and methods. This rapid decline likely reflects I fixation in the soil. Iodine biofortification increased I uptake and concentration in the vegetables to a level useful for increasing dietary I intake and could be a feasible way to reduce IDD in tropical regions. However, biofortification of green vegetables which are subject to multiple harvests requires repeated I applications. Keywords Iodine biofortification Brassica napus L. Amaranthus retroflexus L. Vertisols Oxisols Alfisols
Introduction Iodine (I) is a constituent of thyroid hormones and critical for metabolism and overall human health (Ujowundu et al. 2011). The recommended daily allowance (RDA) of I for adults is 150–290 lg d-1 with a tolerable upper limit of 1100 lg d-1 (Patrick 2008; WHO 2007). Iodine deficiency disorders (IDDs) are widespread in both developed and developing countries, affecting between 800 million and 2 billion people worldwide (Dasgupta et al. 2008; Szybinski et al. 2010). Sources of I include fish and dairy
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Environ Geochem Health
products (Pehrsson et al. 2016) with consumption
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