The effect of processing on Pisum sativum L. biofortified with sodium selenate

Abstract

Biofortification of edible grains with selenium (Se) is widely practiced, but there is little information regarding the effects of grain processing on Se concentration in grain. To evaluate the potential of cooked field peas (Pisum sativum L.) to be used in the Se biofortification programs, foliar Na2SeO4 applications of 0, 0.015, 0.03, 0.045, 0.06, and 0.075% (w/v) were tested. Shoot growth was not influenced by the Se treatments, whereas root growth, nodulation, and 100‐grain weight were increased. There was a strong linear relationship between the Se treatment dose and total Se concentration in both raw and cooked peas. For each percentage‐point increase in the applied Na2SeO4 concentration, the grain Se concentration increased by 177 and 159 μg Se kg−1 DW in raw and cooked peas, respectively. Processing (freezing and cooking) caused a decrease of about 12% in grain Se concentration. Foliar application of 0.06% (w/v) Na2SeO4 could be a good option for biofortifying field peas. The consumption of 100 g of cooked, biofortified field peas would provide ≈ 50% of the 200 μg total Se recommended for human daily intake.

Separate Effects of Foliar Applied Selenate and Zinc Oxide on the Accumulation of Macrominerals, Macronutrients and Bioactive Compounds in Two Pea (Pisum sativum L.) Seed Varieties

“…In the present study, selenate and zinc oxide treatments had no significant effects on concentrations of Ca, Mg, K and Na in pea seeds ( Table 1 and Table 2 ). In contrast, Poblaciones and Rengel [ 33 ] showed that foliar-applied selenate and zinc sulfate individually and at various combinations at early seed filling of field pea did not significantly influence seed concentrations of Ca and Mg. Another study by Poblaciones and Rengel [ 34 ] reported that foliar selenate treatments at the start of seed filling of field pea significantly decreased seed concentrations of Ca and Mg (vs. the control). Poblaciones and Rengel [ 35 ], whose work aimed to investigate the influence of all combinations of soil application and foliar application (before flowering and at early seed-filling stage) of zinc sulfate on field pea, found that seed Mg concentration was significantly reduced only by the soil Zn application (vs. the control), while seed Ca concentration was not affected by any of the examined conditions.…”

Characterization of pea seed nutritional value within a diverse population of Pisum sativum

“…The U.S. recommended DV for adults and children four years of age and older based on a 2,000 calorie diet are: 1,300 mg for Ca, 420 mg for Mg, 0.9 mg for Cu, 18 mg for Fe, 2.3 mg for Mn, 11 mg for Zn, 4,700 mg for K, and 1,250 mg for P. Relative to DV, Ca content is low in peas, therefore Ca is an important target for future biofortification efforts. When peas are cooked before consumption, both Ca and Mg levels are reduced [ 20 ]. All the statistically significant correlations between mineral concentrations were positive.…”

“…Pea seeds are excellent sources of protein, dietary fiber, and mineral nutrients [ 17 , 18 ]. Consumption of pulses, including peas, can help reduce risk of cancer and cardiovascular disease [ 19 , 20 ]. Additionally, including peas in the diet can help manage diabetes by regulating blood glucose and insulin levels [ 19 ].…”

Biofortification of Forage Peas with Combined Application of Selenium and Zinc Under Mediterranean Conditions

“…Biofortification of field or market peas has already been demonstrated to be successful with either Se (Gawalko et al 2009;Thavarajah et al 2010;Poblaciones et al 2013;Poblaciones and Rengel 2018) or Zn (Poblaciones and Rengel 2016), but very few is known about its suitability in forage peas. In those studies, the optimal application conditions were established.…”