Bioaccessibility of micronutrients in fresh and frozen strawberry fruits grown under elevated carbon dioxide and temperature. (30th March 2020)

• Record Type: Journal Article
• Authors: Balasooriya, Himali; Dasanayake, Kithsiri; Ajlouni, Said
• Is Part Of: Food chemistry. Volume 309(2020)
• Publication Date: 2020-03-30
• Subjects: Bioaccessibility -- Climate change -- Folate -- Polyphenol -- Strawberry -- Vitamin C; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125662
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: In vitro bioaccessibility of different micronutrients in strawberries were affected by growth condition. Increased CO2 and temperature in the growth environment enhanced the bioaccessibility of major micronutrients in strawberries. Bioactive compounds are more bioaccessible in fresh than in frozen strawberries. Abstract: Strawberry 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/100 g folates and 18.55 ± 0.5 mg/100 g vitamin C as bioaccessible fractions under fed state while, elevated growth enhanced soluble folates and vitamin C up to 188.63 ± 7.5 µg/100 g and 30.48 ± 0.3 mg/100 g, 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.