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

Weronika Woch,Barbara Hawrylak-Nowak

doi:10.5586/aa.1768

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.

Highlights

Contemporary society is becoming increasingly aware of the influence of an appropriate well-balanced diet on health
An almost threefold higher level was determined in the mustard sprouts (28.7 mg 100 g−1 fresh weight (FW)) and the highest value was noted in the radish sprouts (65.9 mg 100 g−1 FW) (Fig. 1)
The enrichment of the mustard sprouts with a 200 μmol L−1 selenium solution, regardless of the chemical form, resulted in ca. 34–39% reduction of the ascorbic acid (AsA) level compared with the control (Fig. 1C)

Summary

Introduction

Contemporary society is becoming increasingly aware of the influence of an appropriate well-balanced diet on health. To meet consumers’ requirements, producers offer an increasingly wide range of food products, including the so-called “functional foods” enriched with a variety of nutrients and bioactive compounds with a targeted and scientifically documented effect on the organism. Natural compounds that are normally present in food in limited amounts and consumed in functional foods do not induce side-effects and are better absorbed by the organism than are their synthetic equivalents [1,2]. Food is fortified with bioactive compounds to eliminate nutrient deficiencies and prevent the so-called “civilization diseases”, e.g., obesity, cardiovascular diseases (atherosclerosis and ischemic heart disease), cancers, diabetes, osteoporosis, and other illnesses [3]. In order to function properly, the human organism requires at least 22 mineral elements, which are mainly supplied by a properly balanced diet.

Objectives

Methods

Results

Discussion

Conclusion