Investigation of bioaccessibility of vitamin C in various fruits and vegetables under in vitro gastrointestinal digestion system

This study aimed to investigate the in vitro bioaccessibility of vitamin C from various fruits and vegetables. Vitamin 14 8 vegetables was examined under simulated gastrointestinal digestion method. values were analyzed by reverse-phase High-Performance Liquid Chromatography. The initial amounts ranged between 1.9 (yellow apple) 61.8 mg/100 g (strawberry) 3.8 (curly lettuce) 326.9 (purple cabbage) 2 91%, while 4 86%. Parsley exhibited highest vegetables, green paper showed lowest. It is seen this that with high content have values, except for pepper. For example, parsley, purple cabbage, red pepper, grapefruit, orange (53–86%). On other hand, intestinal pH temperature, flavanones, minerals, vitamins are also thought affect C. Considering primary sources diet, it crucial kind foods vitamin.