Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods

Ugur H., Catak J., Mizrak O. F., ÇEBİ N., Yaman M.

FOOD CHEMISTRY, vol.330, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 330
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodchem.2020.127166
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Baby foods, Fruits, Vegetables, Cereals, Vitamin C, Bioaccessibility, Nutrition, GASTROINTESTINAL DIGESTION, ASCORBIC-ACID, PHENOLIC-COMPOUNDS, CHILDREN, CAROTENOIDS, BROCCOLI
  • Yıldız Technical University Affiliated: Yes


Knowing the bioaccessibility of vitamin C in foodstuffs produced for infants and young children is necessary to determine their daily vitamin C intake. The purpose of the present study was to investigate the bioaccessibility of vitamin C in fruit-, vegetable-, and cereal-based baby foodstuffs by an in vitro digestion model at varying gastric pHs. The concentrations of measured vitamin C were higher than the declared amounts on their label. The bioaccessibility of vitamin C ranged from 10.4 to 43.4%, and from 0.4 to 19.2% in fruit-and vegetable-based baby foodstuffs (declared vitamin C fortified) at gastric pH 1.5 and 4, respectively. For cereal-based baby foodstuffs, the bioaccessibility ranged from 1.3 to 53.8%, and from 0.3 to 26.3% at gastric pH 1.5 and 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby foodstuffs is very low in both gastric pH conditions.