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

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.

Effect of selenium biofortification on bioactive compounds and antioxidant activity in germinated black soybean

“…Lazo-Vélez et al (2018) also found that the addition of sodium selenite could improve the selenium content of germinated soybeans. Increases of selenium during seeds germination were detected in other cereals seeds, such as chickpea (Guardado-Félix et al, 2019), brown rice (Liu & Ning, 2021), and rice (Oryza sativa L) (Yin et al, 2019).…”

Effect of processing on the hydroxycinnamic acids, flavones, and cellular antioxidant activity of tortillas supplemented with sorghum bran

“…The cellular antioxidant activities (CAA) of bound and free phenolics extracted from flour and tortillas were evaluated using the protocol described by Guardado‐Félix, Serna Saldivar, Gutiérrez‐Uribe, & Chuck Hernandez () with slight modifications as follows: Human colorectal adenocarcinoma cells (CaCo‐2) were seeded in a 96‐well microplate (1 × 10 4 –1 × 10 5 cells/well) and used when reaching their exponential growth phase. After incubation for 24 hr, the cell culture medium was discarded and the cells gently washed with 100 µl of PBS (37°C).…”

Influence of Selenium Biofortification of Soybeans on Speciation and Transformation during Seed Germination and Sprouts Quality

“…A previous study found that application of selenite led to a higher accumulation of selenium in sprouts compared to selenate, which probably results from the faster incorporation of selenite into organic Se compounds in comparison with selenite [22]. The germination of chickpea and soybean sprouts under the treatment of selenite increased the amounts of carotenoids and isoflavones, such as daidzein, genistein, and glycitein, as compared to those in non-selenized sprouts [23][24][25]. The application of Se increased the total phenol contents in coriander and tatsoi microgreens by 21% and 95%, respectively [26].…”