title: Calcium biofortification and bioaccessibility in soilless "baby leaf" vegetable production.
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.
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy(CNR), Bari, Italy; Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Massimiliano
authors.initials: M
authors.lastname: D'Imperio
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy(CNR), Bari, Italy; Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Massimiliano
authors.initials: M
authors.lastname: Renna
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy(CNR), Bari, Italy.
authors.forename: Angela
authors.initials: A
authors.lastname: Cardinali
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy(CNR), Bari, Italy.
authors.forename: Donato
authors.initials: D
authors.lastname: Buttaro
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy(CNR), Bari, Italy. Electronic address: francesco.serio@ispa.cnr.it.
authors.forename: Francesco
authors.initials: F
authors.lastname: Serio
authors.affiliation: Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Pietro
authors.initials: P
authors.lastname: Santamaria
mesh_terms: D000072759:Biofortification / Q000379:methods*; D001682:Biological Availability; D002118:Calcium / Q000032:analysis / Q000493:pharmacokinetics*; D002136:Calcium, Dietary / Q000032:analysis; D005511:Food Handling; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D018515:Plant Leaves / Q000737:chemistry*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D002136:Calcium, Dietary; D002118:Calcium
keywords: Digestion process; EC regulation; Floating system; Nitrate content; Nutritional value; Oxalate contents