| Literature DB >> 27451166 |
Massimiliano D'Imperio1, Massimiliano Renna1, Angela Cardinali2, Donato Buttaro2, Francesco Serio3, Pietro Santamaria4.
Abstract
Calcium is an essential nutrient for human health, because it is a structural component and takes part in a variety of biological processes. The aim of this study was to increase Ca content of baby leaf vegetables (BLV: basil, mizuna, tatsoi and endive), as fresh-cut products. For the production of biofortified BLV, a floating system with two level of Ca (100 and 200mgL(-1)) in the nutrient solution was used. In addition, the assessment of bioaccessibility of Ca, by in vitro digestion process, was performed. In all vegetables, the Ca biofortification (200mgL(-1)) caused a significant Ca enrichment (9.5% on average) without affecting vegetables growth, oxalate contents and marketable quality. Calcium bioaccessibility ranged from 25% (basil) to 40% (endive) but the biofortified vegetables showed more bioaccessible Ca. These results underline the possibility to obtain Ca biofortified BLV by using agronomic approaches.Entities:
Keywords: Digestion process; EC regulation; Floating system; Nitrate content; Nutritional value; Oxalate contents
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Year: 2016 PMID： 27451166 DOI： 10.1016/j.foodchem.2016.06.071
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514