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 200 mg L−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 (200 mg L−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.

Calcium biofortification and bioaccessibility in soilless “baby leaf” vegetable production

D'IMPERIO, MASSIMILIANO;RENNA, MASSIMILIANO;BUTTARO, DONATO;SANTAMARIA, Pietro
2016

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 200 mg L−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 (200 mg L−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.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/172887
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