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

IF 2.1 Q2 PLANT SCIENCES

Acta Agrobotanica Pub Date : 2019-07-01 DOI:10.5586/AA.1768

W. Woch, B. Hawrylak-Nowak

{"title":"Selected antioxidant properties of alfalfa, radish, and white mustard sprouts biofortified with selenium","authors":"W. Woch, B. Hawrylak-Nowak","doi":"10.5586/AA.1768","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":6907,"journal":{"name":"Acta Agrobotanica","volume":" ","pages":""},"PeriodicalIF":2.1000,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"12","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Agrobotanica","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5586/AA.1768","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"PLANT SCIENCES","Score":null,"Total":0}

引用次数: 12

Abstract

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.

查看原文本刊更多论文

硒强化苜蓿、萝卜和白芥菜芽的抗氧化特性研究

本研究的目的是评估两种矿物硒形式（亚硒酸Se4+或硒酸Se6+）对苜蓿（Medicago sativa）、萝卜（Raphanus sativus var.sativus）和白芥菜（Sinapis alba）在植物发育早期积累该元素的影响，以及该过程对所选植物化学性状的影响。为此，分析了硒生物强化芽中l-抗坏血酸和花青素的含量及其抗氧化活性。此外，还测定了生物质中硒的浓度。研究表明，硒的应用有助于增加硒在芽苗菜中的生物积累，是生产硒生物强化食品的有效方法。硒酸盐的积累效率低于亚硒酸盐。研究发现，硒酸盐和亚硒酸盐形式的20µmol L−1 Se浓度是用该元素富集芽的最佳剂量。硒（20µmol L−1）对实验物种的生物强化通常会增加花青素的积累，但不会显著改变L-抗坏血酸的水平和自由基清除活性。因此，食用硒生物强化芽苗菜似乎是补充低硒饮食中硒元素的有效途径。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Acta Agrobotanica Agricultural and Biological Sciences-Agronomy and Crop Science

CiteScore

2.90

自引率

25.00%

发文量

审稿时长

16 weeks

期刊介绍： The Acta Agrobotanica publishes mainly significant, original research papers presenting the results new to the biology of cultivable or wild plants accompanying crops. The submissions dedicated particularly to flora and phytocenoses of anthropogenically transformed areas, bee pastures, nectariferous and polleniferous taxa, plant-pollinator relationships, urban and rural habitats for entomofauna, cultivated plants, weeds, aerobiology, plant pathogens and parasites are encouraged and accepted. Besides the original research papers, authors may submit short communications and reviews. The journal also publishes the invited papers in case of new developments in plant science. All submissions must be written in good English, which is solely a responsibility of the authors.