Selected antioxidant properties of alfalfa, radish, and white mustard sprouts biofortified with selenium

• Autorzy: Woch W. , Hawrylak-Nowak B.

Warianty tytułu

PL

Wybrane właściwości antyoksydacyjne biofortyfikowanych selenem kiełków lucerny, rzodkiewki oraz gorczycy białej

• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to evaluate the effect of application of two mineral selenium forms (selenite Se4+ or selenate Se6+) on the accumulation of this element by alfalfa (Medicago sativa), radish (Raphanus sativus var. sativus), and white mustard (Sinapis alba) at early stages of plant development for biofortification of sprouts with selenium, and the impact of this process on selected phytochemical traits. For this purpose, selenium-biofortified sprouts were analyzed for the contents of l-ascorbic acid and anthocyanin as well as their antioxidant activity. Additionally, the concentration of selenium in the biomass was determined. It was demonstrated that the application of selenium contributed to increased bioaccumulation of the element in the sprouts, constituting an effective method for the production of selenium-biofortified food. Selenate was accumulated less efficiently than was selenite. It was found that a concentration of 20 µmol L−1 Se in the form of both selenate and selenite was an optimal dose for enrichment of the sprouts with this element. Biofortification of the experimental species with selenium (20 µmol L−1) generally increased accumulation of anthocyanins but did not significantly alter the level of l-ascorbic acid and free radical scavenging activity. Therefore, it seems that consumption of selenium-biofortified sprouts can be an effective way to supplement low-selenium diets with this element.

PL

Celem pracy była ocena wpływu dwóch mineralnych form selenu (seleninu – Se4+ lub selenianu – Se6+) na akumulację tego pierwiastka przez lucernę (Medicago sativa), rzodkiewkę (Raphanus sativus var. sativus) oraz gorczycę białą (Sinapis alba) na etapie wczesnych faz rozwoju roślin w aspekcie biofortyfikacji kiełków selenem oraz wpływu tego procesu na wybrane cechy fito-chemiczne. W tym celu w biofortyfikowanych selenem kiełkach określono zawartość kwasu l-askorbinowego, antocyjanów jak również ich aktywność antyoksydacyjną. Ponadto oznaczono stężenie selenu w biomasie. Wykazano, że aplikacja selenu powodowała jego zwiększoną bioakumulację w kiełkach, stanowiąc efektywny sposób wytwarzania żywności biofortyfikowanej selenem. Selenian był akumulowany mniej efektywnie niż selenin. Stwierdzono, że optymalne dla wzbogacenia kiełków w selen jest stężenie 20 μmol L−1 Se, zarówno w odniesieniu do selenianu jak i seleninu. Biofortyfikacja badanych gatunków selenem (20 μmol L−1) na ogół wywoływała wzrost akumulacji antocyjanów, bez istotnych wahań poziomu kwasu l-askorbinowego oraz zmian aktywności przeciwutleniającej. Dlatego wydaje się, że spożycie biofortyfikowanych selenem kiełków może być skutecznym sposobem uzupełniania diety ubogiej w ten pierwiastek.

• Wydawca: -
• Czasopismo: Acta Agrobotanica
• Rocznik: 2019
• Tom: 72
• Numer: 2
• Opis fizyczny: Article: 1768 [11 p.], fig.,ref.

Twórcy

autor

Woch W.

• Department of Botany and Plant Physiology, Faculty of Horticulture and Landscape Architecture, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

autor

Hawrylak-Nowak B.

• Department of Botany and Plant Physiology, Faculty of Horticulture and Landscape Architecture, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

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Identyfikatory

DOI

10.5586/aa.1768