Iodine Fortification Study of Some Common Nigerian Vegetables Using Copper Complex
Chigozie John Onyinye Anarado
Department of Pure and Industrial Chemistry, Faculty of Physical Sciences, Nnamdi Azikiwe University, Awka, 420110, Anambra State, Nigeria.
Charity Ebere Anarado *
Department of Pure and Industrial Chemistry, Faculty of Physical Sciences, Nnamdi Azikiwe University, Awka, 420110, Anambra State, Nigeria.
Ngozi Anastasia Okonkwo
Department of Pure and Industrial Chemistry, Faculty of Physical Sciences, Nnamdi Azikiwe University, Awka, 420110, Anambra State, Nigeria.
Obianuju Adaobi Ikeh
Department of Pure and Industrial Chemistry, Faculty of Physical Sciences, Nnamdi Azikiwe University, Awka, 420110, Anambra State, Nigeria.
Ogechi Umendu
Department of Pure and Industrial Chemistry, Faculty of Physical Sciences, Nnamdi Azikiwe University, Awka, 420110, Anambra State, Nigeria.
Nonso Ernest Adike
Department of Pure and Industrial Chemistry, Faculty of Physical Sciences, Nnamdi Azikiwe University, Awka, 420110, Anambra State, Nigeria.
Victor Idika Uduma
Department of Pure and Industrial Chemistry, Faculty of Physical Sciences, Nnamdi Azikiwe University, Awka, 420110, Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Iodine deficiency (ID) is the result of insufficient dietary iodine intake in humans, the deficiency not only leads to goiter formation but also to severe retardation of growth, development and maturation of nearly all the tissues of the body, especially those that are fast developing. The aim of this research is to evaluate levels of iodine intake by ten Nigerian vegetables using copper complex. Dry alkaline ash method was used in the determination. The results obtained showed that all the ten vegetables used absorbed high concentrations of iodine when inoculated with 0.09 M and 0.14 M [Cu(I)4]2- . Iodine phytotoxicity was observed in all the plants when inoculated with 0.2-0.8 M of the copper complex as all the plants died. Increase in the concentration of copper complex from 0.09-0.14 M increased the absorption of iodine by Amaranthus hybridus, Corchorous olitoruis, Gongronema lotifolium and Solanum melongena. The reverse was observed with Murraya koenigii, Ocimum gratissimum, Talinium triangulare, Abelmoschus esculentus, Cucurbita pepo and Telfairia occidentalis. Ocimum gratissimum absorbed the iodine at 0.09M with value of 164.79 mg/kg, the vegetable also absorbed least at 0.14 M with a dose of 61.80 mg/kg. The intake of the iodine by the plants showed that the method can be used in the fortifying these Nigerian vegetables with iodine, thereby reducing the incidence of Iodine deficiency disorder in humans.
Keywords: Iodine, biofortification, vegetables, copper complex, absorption
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