title: Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts.
abstract: 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 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).
  
  
  CONCLUSIONS
  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.
authors.affiliation: Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy.|Department of Agricultural and Environmental Science, University of Bari "Aldo Moro", Via G. Amendola, 165/A, 70126 Bari, Italy.
authors.forename: Massimiliano
authors.initials: M
authors.lastname: D'Imperio
authors.affiliation: Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy.
authors.forename: Massimiliano
authors.initials: M
authors.lastname: Renna
authors.affiliation: Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy.
authors.forename: Angela
authors.initials: A
authors.lastname: Cardinali
authors.affiliation: Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy.
authors.forename: Donato
authors.initials: D
authors.lastname: Buttaro
authors.affiliation: Department of Agricultural and Environmental Science, University of Bari "Aldo Moro", Via G. Amendola, 165/A, 70126 Bari, Italy.
authors.forename: Pietro
authors.initials: P
authors.lastname: Santamaria
authors.affiliation: Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Serio
mesh_terms: D001682:Biological Availability; D004063:Digestion; D005511:Food Handling / Q000379:methods; D005527:Food, Fortified / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry*; D012825:Silicon / Q000032:analysis / Q000493:pharmacokinetics*; D012996:Solutions; D014675:Vegetables / Q000737:chemistry* / Q000378:metabolism
chemical_list: D012996:Solutions; D012825:Silicon
keywords: digestion process; floating system; fresh-cut products; nitrate content