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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 Plantes Aminoàcids Enzims Llavors Química dels aliments Nutrició Selenium Plants Amino acids Enzymes Seeds Food chemistry Nutrition |
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: http://dx.doi.org/10.1016/j.foodchem.2013.06.090 |
It is part of: | Food Chemistry, 2013, vol. 141, num. 4, p. 3738-3743 |
URI: | http://hdl.handle.net/2445/47995 |
Related resource: | http://dx.doi.org/10.1016/j.foodchem.2013.06.090 |
ISSN: | 0308-8146 |
Appears in Collections: | Articles publicats en revistes (Enginyeria Química i Química Analítica) |
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