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Title: Study of selenocompounds from selenium-enriched culture of edible sprouts
Author: Funes Collado, Virginia
Morell García, Albert
Rubio i Rovira, Roser
López Sánchez, José Fermín
Keywords: Seleni
Química dels aliments
Amino acids
Food chemistry
Issue Date: 29-Jun-2013
Publisher: Elsevier B.V.
Abstract: Selenium is recognised as an essential micronutrient for humans and animals. One of the main sources of selenocompounds in the human diet is vegetables. Therefore, this study deals with the Se species present in different edible sprouts grown in Se-enriched media. We grew alfalfa, lentil and soy in a hydroponic system amended with soluble salts, containing the same proportion of Se, in the form of Se(VI) and Se(IV). Total Se in the sprouts was determined by acidic digestion in a microwave system and by ICP/MS. Se speciation was carried out by enzymatic extraction (Protease XIV) and measured by LC-ICP/MS. The study shows that the Se content of plants depends on the content in the growth culture, and that part of the inorganic Se was biotransformed mainly into SeMet. These results contribute to our understanding of the uptake of inorganic Se and its biotransformation by edible plants.
Note: Versió postprint del document publicat a:
It is part of: Food Chemistry, 2013, vol. 141, num. 4, p. 3738-3743
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ISSN: 0308-8146
Appears in Collections:Articles publicats en revistes (Enginyeria Química i Química Analítica)

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