Bioaccessibility of micronutrients in fresh and frozen strawberry fruits grown under elevated carbon dioxide and temperature

Publication date: Available online 17 October 2019Source: Food ChemistryAuthor(s): Himali Balasooriya, Kithsiri Dasanayake, Said AjlouniAbstractStrawberry cultivar “San Andreas” was grown under ambient (400 ppm [CO2], 25 °C) and elevated (950 ppm [CO2], 30 °C) growth conditions. The strawberries were subjected to in vitro gastrointestinal digestion and colonic fermentation to examine the accessibility of polyphenols, vitamin C and folates in fresh and frozen fruits using HPLC-UV analyses. Results revealed that elevated CO2 and higher temperature enhanced the amounts of accessible bioactive compounds in strawberries. Bioaccessibility of pelargonidin-3-glucoside increased from 67% to 88% in strawberries grown under elevated growth. Fresh strawberries grown under ambient growth contained 93.09±6.2 µg/100g folates and 18.55±0.5 mg/100g vitamin C as bioaccessible fractions under fed state while, elevated growth enhanced soluble folates and vitamin C up to 188.63±7.5 µg/100g and 30.48±0.3 mg/100g, respectively. Fresh strawberries contained higher amounts of accessible micronutrients than frozen strawberries, while increased bile contents in intestinal fluid (fed state) facilitated the release of bioactive compounds to gastrointestinal fluid.
Source: Food Chemistry - Category: Food Science Source Type: research