Thermal Processing Shapes Phenolic Profiles in Iodine-Biofortified Kale: Cultivar- and Iodine-Treatment-Associated Patterns Revealed by LC–HRMS
- 1Department of Chemistry, Technology and Biotechnology of Food, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza St., 80-233 Gdansk, Poland
- 2Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland
Abstract
The impact of culinary processing on the phenolic profile of iodine-biofortified kale remains insufficiently resolved at the compound level. Green- and red-leaved kale grown without iodine supplementation or biofortified with KIO3 or 5,7-diiodo-8-quinolinol (DIQ) was subjected to blanching, boiling, or steaming. LC–HRMS profiling resulted in 135 phenolic annotations, including three compounds confirmed using authentic standards, while selected major phenolics were additionally quantified or semi-quantified by PDA detection. Multivariate analysis revealed pronounced cultivar-related differences. Among processed samples, thermal processing accounted for the largest proportion of phenolic variation (61.6% in green and 68.5% in red kale), while iodine treatment accounted for 9.3% and 7.2%, and the Processing × Iodine component for 24.2% and 19.6%, respectively. Compound-level analysis revealed pronounced differences between steamed and boiled samples, with predominantly higher relative LC–HRMS signals after steaming, especially in red-leaved kale. Processing-related phenolic patterns also differed among Control, KIO3, and DIQ sample pools. Because each cultivar × iodine treatment combination represented a single pooled biological source, iodine-associated differences were interpreted descriptively rather than as inferential treatment effects. Overall, thermal processing was a major determinant of phenolic composition, while processing-related patterns varied among iodine-treatment pools.
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BibTeX
@article{kusznierewicz2026thermal,
title = {{Thermal Processing Shapes Phenolic Profiles in Iodine-Biofortified Kale: Cultivar- and Iodine-Treatment-Associated Patterns Revealed by LC–HRMS}},
author = {Barbara Kusznierewicz and Justyna Waśniowska and Aneta Koronowicz},
journal = {Molecules},
year = {2026},
month = oct,
doi = {10.3390/molecules31203660},
url = {https://www.mdpi.com/1420-3049/31/20/3660},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Thermal Processing Shapes Phenolic Profiles in Iodine-Biofortified Kale: Cultivar- and Iodine-Treatment-Associated Patterns Revealed by LC–HRMS
AU - Barbara Kusznierewicz
AU - Justyna Waśniowska
AU - Aneta Koronowicz
PY - 2026
DA - 2026/10/01
JO - Molecules
DO - 10.3390/molecules31203660
UR - https://www.mdpi.com/1420-3049/31/20/3660
AB - The impact of culinary processing on the phenolic profile of iodine-biofortified kale remains insufficiently resolved at the compound level. Green- and red-leaved kale grown without iodine supplementation or biofortified with KIO3 or 5,7-diiodo-8-quinolinol (DIQ) was subjected to blanching, boiling, or steaming. LC–HRMS profiling resulted in 135 phenolic annotations, including three compounds confirmed using authentic standards, while selected major phenolics were additionally quantified or semi-quantified by PDA detection. Multivariate analysis revealed pronounced cultivar-related differences. Among processed samples, thermal processing accounted for the largest proportion of phenolic variation (61.6% in green and 68.5% in red kale), while iodine treatment accounted for 9.3% and 7.2%, and the Processing × Iodine component for 24.2% and 19.6%, respectively. Compound-level analysis revealed pronounced differences between steamed and boiled samples, with predominantly higher relative LC–HRMS signals after steaming, especially in red-leaved kale. Processing-related phenolic patterns also differed among Control, KIO3, and DIQ sample pools. Because each cultivar × iodine treatment combination represented a single pooled biological source, iodine-associated differences were interpreted descriptively rather than as inferential treatment effects. Overall, thermal processing was a major determinant of phenolic composition, while processing-related patterns varied among iodine-treatment pools.
SN - 1420-3049
ER -