In Vitro Bioaccessibility of Carotenoids and Chlorophylls in a Diverse Collection of Spinach Accessions and Commercial Cultivars

Micaela Hayes, Marti Pottorff, Colin Kay, Allen Van Deynze, Juliana Osorio-Marin, Mary Ann Lila, Massimo Iorrizo, Mario G. Ferruzzi

Research output: Contribution to journalArticle

Abstract

Spinach, a nutrient-dense, green-leafy vegetable, is a rich source of carotenoid and chlorophyll bioactives. While the content of bioactives is known to vary with the genotype, variation in bioaccessibility is unknown. Bioaccessibility was explored in 71 greenhouse-grown spinach genotypes in fall and spring 2018/2019. Spinach was phenotyped for its greenness, leaf texture, leaf shape, and SPAD chlorophyll content. Postharvest, spinach was washed, blanched, and homogenized prior to assessment of bioactive bioaccessibility using a novel high-throughput in vitro digestion model followed by high-performance liquid chromatography with a photodiode array detector analysis. There was a significant variation in the bioaccessible content for all bioactives (p < 0.05), except for chlorophyll b (p = 0.063) in spring-grown spinach. The correlation coefficients of bioaccessible contents between seasons reveal that lutein (r = 0.52) and β-carotene (r = 0.55) were correlated to a greater extent than chlorophyll a (r = 0.38) and chlorophyll b (r = 0.19). The results suggest that carotenoid and chlorophyll bioaccessible contents may vary based on spinach genotypes and may be stable across seasons.

Original languageEnglish (US)
JournalJournal of Agricultural and Food Chemistry
DOIs
StateAccepted/In press - Jan 1 2020
Externally publishedYes

Keywords

  • bioaccessibility
  • carotenoids
  • chlorophyll
  • genotypes
  • in vitro digestion
  • lutein
  • spinach
  • β-carotene

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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