Selenium‐Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors

Lazo-Vélez, Marco A.; Chávez-Santoscoy, Alejandra; Serna‐Saldívar, Sergio O.

doi:10.1094/cchem-05-14-0110-rw

Cited by 34 publications

(14 citation statements)

References 114 publications

(185 reference statements)

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“…When selenium (Se) is used as a seed initiator, it increases seed activity and vitality and serves as a human dietary source of this essential micronutrient 4 . Selenium is absorbed during rice germination and improves germination quality 5,6 , root activity 7 , and seedling growth and vitality 8 . This element also ensures high germination quality of seeds for direct rice seeding.…”

Section: Introductionmentioning

confidence: 99%

Rice seed priming with sodium selenate: Effects on germination, seedling growth, and biochemical attributes

Luo

et al. 2019

Sci Rep

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The aim of this study was to determine the effects of sodium selenate (15, 30, 45, 60, 75, 90, and 105 mg kg−1) on the germination and seedling growth of Changnongjing 1 rice (Oryza sativa L.) at 25 °C and 30 °C. Low selenate concentrations induced shorter and more uniform germination periods than did ultrapure water at both temperatures. Seedlings primed with low selenate concentrations were superior to those primed with ultrapure water in terms of plant height, fresh weight, dry matter accumulation, and soluble carbohydrate and protein contents. Lower selenate concentrations (15–75 mg kg−1) induced higher chlorophyll and phenol contents in seedlings than did ultrapure water. Lower selenate concentrations also increased the superoxide dismutase (SOD), peroxidase (POX), catalase (CAT), and glutathione peroxidase (GPx) contents in seedlings and significantly decreased the stress-related malondialdehyde (MDA) content compared to ultrapure water. In conclusion, rice seedling germination and growth were promoted by priming with low selenate concentrations (15–75 mg kg−1) but inhibited by priming with high selenate concentrations (90–105 mg kg−1).

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Section: Introductionmentioning

confidence: 99%

Rice seed priming with sodium selenate: Effects on germination, seedling growth, and biochemical attributes

Luo

et al. 2019

Sci Rep

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“…Selenium (Se) is an essential mineral for humans and its intake is limited by the amounts that crops absorb from the soil. Cereals and legumes grown in Se-poor soils are the most common cause of its deficiency in some parts of the world [1]. We have found that sodium selenite (Na 2 SeO 3 ) added during chickpea seed germination (up to 2 mg/100 g seeds) increases isoflavonoids and antioxidant activity in the sprouts and enhances glutathione peroxidase (GPx) and thioredoxin reductase (TrxR) activities [2].…”

Section: Introductionmentioning

confidence: 99%

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

Guardado‐Félix

Serna‐Saldívar

Gutiérrez‐Uribe

et al. 2019

Plants

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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.

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“…It is possible to use bakery products obtained from wheat grain with high (natural) selenium content (Hart et al, 2011;Burtseva et al, 2012;Glotova et al, 2013;Gupta and Gupta, 2016) or bakery products enriched with this trace element to solve selenium deficiency. Due to their high nutritional value, excellent taste and aromatic proper-ties, good digestibility and saturation, ease of preparation, and cheapness, bakery products are the most popular products and can serve as the most convenient objects with which to adjust the nutritional value of finished products (Ilyina, 2012;Spirichev et al, 2012;Ilyina et al, 2013;Tarasova, 2014;Lazo-Vélez et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Calculation of Optimal Selexen Dosage to Enrich Bakery Products with Selenium

Наумова¹,

Lukin²,

Toshev³

2019

CMUJNS

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It is possible to solve selenium (Se) deficiency among the population by using bread enriched with selenium; the goal of this study was to calculate the optimal dosage of selexen for this purpose. It was established for the first time that selenium losses during the production of bakery products using preferment and accelerated methods are within 45-55% of the applied dosage. One day after baking, Se losses in unpackaged articles obtained by the accelerated method are equal to 2-24%, and those obtained through pre-ferment-2-28%. With an increase in the initial dosage of selenium, the percentage of loss decreases. With 50 and 100 μg 100 g-1 of Se in packaged products obtained from pre-ferment, the content of the microelement does not change on the third day of storage; with other dosages of selenium, the losses are 9-19%; in packaged products obtained by the accelerated method, the Se losses are from 4 to 24% with the highest trace element retained at the initial dosages of 50 and 100 μg 100 g-1. Our recommendations are: in the production of bakery products without packaging-the accelerated production method for the introduction of 174 μg 100 g-1 or the pre-ferment method for 220 μg 100 g-1 ; in the production of packaged goods-the pre-ferment production method for 174 μg 100 g-1 selenium or the accelerated production method for 220 μg 100 g-1 .

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Selenium‐Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors

Cited by 34 publications

References 114 publications

Rice seed priming with sodium selenate: Effects on germination, seedling growth, and biochemical attributes

Rice seed priming with sodium selenate: Effects on germination, seedling growth, and biochemical attributes

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

Calculation of Optimal Selexen Dosage to Enrich Bakery Products with Selenium

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