Premium
Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts
Author(s) -
D'Imperio Massimiliano,
Renna Massimiliano,
Cardinali Angela,
Buttaro Donato,
Santamaria Pietro,
Serio Francesco
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7142
Subject(s) - biofortification , leafy vegetables , nutrient , food science , biology , chemistry , horticulture , micronutrient , ecology , organic chemistry
BACKGROUND The mineral silicon (Si) is an essential element for humans and a general component of the diet found mainly in plant‐based foods. The aim of this study was to obtain Si biofortificated leafy vegetables (tatsoi, mizuna, purslane, basil, Swiss chard, and chicory) to use for the fresh‐cut products (ready to use). For the production of biofortified plants, a floating system with 0, 50 and 100 mg L −1 of Si in nutrient solution, was used. In addition, the assessment of bioaccessibility of biofortified plants, by in vitro gastro‐digestion process, was performed. RESULTS The added silicon in nutrient solution did not influence yield and colour of vegetables but a species‐related accumulation of Si (expressed as SiO 2 ) was found: from 18 to 69 mg kg −1 fresh weight ( FW ) in tatsoi, from 19 to 106 mg kg −1 FW in mizuna, from 15 to 93 mg kg −1 FW in purslane, from 41 to 294 mg kg −1 FW in basil, from 17 to 76 mg kg −1 FW in Swiss chard, and from 23 to 76 mg kg −1 FW in chicory. The Si became bioaccessible in all species considered in a range from 23% (basil) to 64% (chicory). CONCLUSION The application of Si to the nutrient solution in the range of 50–100 mg L −1 allows biofortification of leafy vegetables. In addition, the biofortified vegetables showed, on average, more bioaccessible Si, with respect to unbiofortified vegetables. © 2015 Society of Chemical Industry