Exploring mineral profiles and their bioaccessibility of chicory, Swiss chard, and black cabbage microgreens
Microgreens, hailed as the vegetables of the future, are gaining popularity due to their simple production methods. The aim of this study was to characterize the mineral profile (Ca, K, Mg, Al, B, Ba, Cu, Mn, Zn, Co, Cd, Cr, Ni, and Pb) and the content of the anions (NO3−, SO42−, and Cl−) of three m...
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Elsevier
2024-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524002223 |
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| author | Massimiliano D'Imperio Angelo Parente Francesco Serio |
| author_facet | Massimiliano D'Imperio Angelo Parente Francesco Serio |
| author_sort | Massimiliano D'Imperio |
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| description | Microgreens, hailed as the vegetables of the future, are gaining popularity due to their simple production methods. The aim of this study was to characterize the mineral profile (Ca, K, Mg, Al, B, Ba, Cu, Mn, Zn, Co, Cd, Cr, Ni, and Pb) and the content of the anions (NO3−, SO42−, and Cl−) of three microgreens: chicory, Swisschard, and black cabbage, and to evaluate the bioaccessibility of the mineral nutrients using an in vitro digestion process. The three species exhibited distinct mineral profiles, with Swiss chard showing higher levels of Ca, K, Mg, Fe, and Zn, while chicory had a higher content of NO3−. Co, Cd, Cr, Ni, Pb were not quantified because they were below the detection limit. Moreover, the study identified variations in bioaccessibility during in vitro digestion. The mineral nutrient with the highest bioaccessibility was copper (100 %), while the lowest was Mn (15 %). Swiss chard exhibited elevated levels of B, Mg, Fe, Cu, and K bioaccessible compared to the other microgreen. Even when consumed in small portions, microgreens contribute significantly to the Recommended Dietary Allowance. Thus, microgreens represent a promising addition to dietary options, but their role should be considered within the context of a balanced diet. |
| format | Article |
| id | doaj-art-4d78b327918d462f86a78f70f2e3a1d6 |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-4d78b327918d462f86a78f70f2e3a1d62024-12-18T08:54:00ZengElsevierFuture Foods2666-83352024-12-0110100519Exploring mineral profiles and their bioaccessibility of chicory, Swiss chard, and black cabbage microgreensMassimiliano D'Imperio0Angelo Parente1Francesco Serio2Corresponding author.; Institute of Sciences of Food Production, CNR – National Research Council of Italy, Bari, ItalyInstitute of Sciences of Food Production, CNR – National Research Council of Italy, Bari, ItalyInstitute of Sciences of Food Production, CNR – National Research Council of Italy, Bari, ItalyMicrogreens, hailed as the vegetables of the future, are gaining popularity due to their simple production methods. The aim of this study was to characterize the mineral profile (Ca, K, Mg, Al, B, Ba, Cu, Mn, Zn, Co, Cd, Cr, Ni, and Pb) and the content of the anions (NO3−, SO42−, and Cl−) of three microgreens: chicory, Swisschard, and black cabbage, and to evaluate the bioaccessibility of the mineral nutrients using an in vitro digestion process. The three species exhibited distinct mineral profiles, with Swiss chard showing higher levels of Ca, K, Mg, Fe, and Zn, while chicory had a higher content of NO3−. Co, Cd, Cr, Ni, Pb were not quantified because they were below the detection limit. Moreover, the study identified variations in bioaccessibility during in vitro digestion. The mineral nutrient with the highest bioaccessibility was copper (100 %), while the lowest was Mn (15 %). Swiss chard exhibited elevated levels of B, Mg, Fe, Cu, and K bioaccessible compared to the other microgreen. Even when consumed in small portions, microgreens contribute significantly to the Recommended Dietary Allowance. Thus, microgreens represent a promising addition to dietary options, but their role should be considered within the context of a balanced diet.http://www.sciencedirect.com/science/article/pii/S2666833524002223Tailored nutritionSoilless systemIn vitro digestionNitrate |
| spellingShingle | Massimiliano D'Imperio Angelo Parente Francesco Serio Exploring mineral profiles and their bioaccessibility of chicory, Swiss chard, and black cabbage microgreens Future Foods Tailored nutrition Soilless system In vitro digestion Nitrate |
| title | Exploring mineral profiles and their bioaccessibility of chicory, Swiss chard, and black cabbage microgreens |
| title_full | Exploring mineral profiles and their bioaccessibility of chicory, Swiss chard, and black cabbage microgreens |
| title_fullStr | Exploring mineral profiles and their bioaccessibility of chicory, Swiss chard, and black cabbage microgreens |
| title_full_unstemmed | Exploring mineral profiles and their bioaccessibility of chicory, Swiss chard, and black cabbage microgreens |
| title_short | Exploring mineral profiles and their bioaccessibility of chicory, Swiss chard, and black cabbage microgreens |
| title_sort | exploring mineral profiles and their bioaccessibility of chicory swiss chard and black cabbage microgreens |
| topic | Tailored nutrition Soilless system In vitro digestion Nitrate |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524002223 |
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