Effect of selenium fortification during sprouting of peanut seeds receivingHVEFand selenium soaking combination on yield, selenium and resveratrol contents, anti‐oxidative properties, and microbial control

Abstract

SummarySelenium (Se) is essential for human nutrition as it involves many biological functions. In this study, three seed treatments (water soaking, high‐voltage electric field (HVEF), HVEF and water soaking), and two Se fortification treatments (Se soaking with Se fortification during sprouting and HVEF plus Se soaking with Se fortification during sprouting) were used to examine their effects on peanut seed germination, Se contents and microbial loads on 8‐days‐old peanut sprouts. The results indicated that the best treatment for enhancing germination (99.6%), increasing the sprout's total Se and resveratrol contents (61.32 and 46.32 μg g−1, respectively) was HVEF plus Se soaking in combination with Se fortification. It also reduced the microbial loads to <3 log CFU g−1FW on the resultant 8‐days‐old peanut sprouts. Thus, the treatment of HVEF and Se soaking combination with Se fortification can be used to produce Se‐fortified peanut sprouts with improved nutritional quality and microbial control.