Abstract

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.RESULTSThe added silicon in nutrient solution did not influence yield and colour of vegetables but a species-related accumulation of Si (expressed as SiO2) 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).CONCLUSIONThe 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

Autore Pugliese

• Cardinali Angela , Serio Francesco , Renna Massimiliano

Tutti gli autori

• D'Imperio M.; Renna M.; Cardinali A.; Buttaro D.; Santamaria P.; Serio F.

Titolo volume/Rivista

Journal of the science of food and agriculture

Anno di pubblicazione

2015

ISSN

1097-0010

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile