Selenium in Germinated Chickpea (Cicer arietinum L.) Increases the Stability of Its Oil Fraction.

Daniela Guardado-Félix,Cristina Chuck-Hernández,Janet A Gutiérrez-Uribe,Sergio O Serna-Saldivar

doi:10.3390/plants8050113

Daniela Guardado-Félix, Cristina Chuck-Hernández + Show 2 more

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https://doi.org/10.3390/plants8050113

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Abstract

Selenium is an essential mineral in human nutrition. In order to assess its effect on the stability of chickpea oil, seeds were germinated and tested with different amounts of sodium selenite (0.0, 0.5, 1.0 and 2.0 mg/100g seeds) for four days. Oil was extracted from sprouted chickpea and its physical properties, fatty acid profile (FAME), oxidative stability index (OSI), lipase and lipoxygenase (LOX) activities, cellular antioxidant activity (CAA), and phenolics and carotenoids were assessed and compared to chickpea seed oil. The amount of chickpea oil and its acid value (AV) increased during germination. The OSI increased by 28%, 46% and 14% for 0.5, 1.0 and 2.0 mg/100g compared with non-selenium treated sprouts. Phenolics increased up to 36% and carotenoids reduced by half in germinated sprouts with and without selenium compared to seeds. Carotenoids increased by 16% in sprouts treated with 1.0 mg/100 g selenium compared to their counterparts without selenium. FAME was not affected by treatments but samples with the highest selenium concentration increased lipase activity by 19% and decreased lipoxygenase activity by 55% compared with untreated sprouts. The CAA of oils increased by 43% to 66% in all germinated treatments compared with seeds. Results suggest that Se-enriched chickpea sprouts could represent an excellent source of oil with a high OSI and CAA, associated with a reduction in LOX activity and an increase in phenolics, respectively.

Highlights

Selenium (Se) is an essential mineral for humans and its intake is limited by the amounts that crops absorb from the soil
The use of selenium improved oxidative stability index (OSI) values up to 46% when the oil extracted from sprouts germinated with 1.0 mg Se/100 g seeds was compared with the counterpart obtained from the germinated control
Lipase activity increased three times after the first day of germination (250 to 1750 UAE/g) for all samples independently of the application of selenium and the highest lipase activity (2000 UAE/g) was observed in sprouts treated with 2 mg of selenite/100 g seeds after the third and fourth germination day

Summary

Introduction

Selenium (Se) is an essential mineral for humans and its intake is limited by the amounts that crops absorb from the soil. GPx exerts chemopreventive effects because it reduces lipid hydroperoxide concentration and restricts lipid oxidation in cells as an energy-depriving mechanism [3]. The oxidative protection of selenium has been widely studied from the food functional point of view [2,4,5,6,7]. Its protective effect over the oil fraction of commercial oilseeds and pulses has not been previously reported to the best of our knowledge, except by the recent work [8] on olive oil, when selenium was applied with foliar fertilization. The oxidative protection of selenium in vegetable oils has industrial and commercial interest because of its beneficial impact on food preservation

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