Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food

2015
journal article
article
cris.lastimport.wos2024-04-09T22:06:23Z
dc.abstract.enSuitability assessment of amaranth sprouts as a new functional food was carried out. The optimisation of sprouting process and the influence of selenium supplementation, in doses 10, 15, and 30 mg/l of selenium as sodium selenite, on amaranth growth and fatty acid profile were examined. Methods such as FRAP, DPPH, polyphenols content and GPX activity were applied to characterize antioxidant poten- tial of seeds and sprouts of four different edible amaranth genera. E. coli, S. aureus, C. albicans were used to evaluate amaranth sprouts antimicrobial properties. Interaction be- tween amaranth sprouts and biological systems was assessed by analysing antibacterial and antifungal properties with a disc diffusion test. The studies proved amaranth sprouts to be potentially attractive as functional food. As confirmed by all the data amaranth sprouts are suitable as a moderate selenium accumulator and are rich in essential fatty acids, especially linoleic and alpha-linolenic acids, which are precursors of long chain polyunsaturated fatty acids. Thus, it opens dietary opportunities for amaranth sprouts. They can also serve as a moderate source of antioxidant compounds. Nevertheless, the experiments revealed neither antibacterial, nor antifungal properties of sprouts. In general, amaranth sprouts biological activity under evaluation has failed to prove to be significantly impacted by selenium fertilization.pl
dc.affiliationWydział Farmaceutyczny : Zakład Bromatologiipl
dc.affiliationWydział Chemii : Zakład Chemii Analitycznejpl
dc.affiliationWydział Farmaceutyczny : Zakład Radioligandówpl
dc.cm.id68205
dc.contributor.authorPaśko, Paweł - 133102 pl
dc.contributor.authorGdula-Argasińska, Joanna - 129484 pl
dc.contributor.authorPodporska-Carroll, Joannapl
dc.contributor.authorQuilty, Bridpl
dc.contributor.authorWietecha-Posłuszny, Renata - 132627 pl
dc.contributor.authorTyszka-Czochara, Małgorzata - 200236 pl
dc.contributor.authorZagrodzki, Paweł - 133875 pl
dc.date.accession2015-11-27pl
dc.date.accessioned2015-12-14T09:29:52Z
dc.date.available2015-12-14T09:29:52Z
dc.date.issued2015pl
dc.date.openaccess0
dc.description.accesstimew momencie opublikowania
dc.description.additionalZ Wydziału Chemii UJ afiliuje Wietecha-Posłuszny Renata.pl
dc.description.number8pl
dc.description.physical4724-4736pl
dc.description.points35pl
dc.description.versionostateczna wersja wydawcy
dc.description.volume52pl
dc.identifier.doi10.1007/s13197-014-1602-5pl
dc.identifier.eissn0975-8402pl
dc.identifier.issn0022-1155pl
dc.identifier.urihttp://ruj.uj.edu.pl/xmlui/handle/item/18199
dc.identifier.weblinkhttp://www.researchgate.net/publication/266852071pl
dc.languageengpl
dc.language.containerengpl
dc.rights.licenceOTHER
dc.share.typeotwarte czasopismo
dc.subject.enamaranth sproutspl
dc.subject.ennew functional foodpl
dc.subject.enselenium supplementationpl
dc.subject.enfatty acid profilepl
dc.subject.enantioxidant activitypl
dc.subject.enantibacterial and antifungal propertiespl
dc.subtypeArticlepl
dc.titleInfluence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional foodpl
dc.title.journalJournal of Food Science and Technologypl
dc.typeJournalArticlepl
dspace.entity.typePublication
cris.lastimport.wos
2024-04-09T22:06:23Z
dc.abstract.enpl
Suitability assessment of amaranth sprouts as a new functional food was carried out. The optimisation of sprouting process and the influence of selenium supplementation, in doses 10, 15, and 30 mg/l of selenium as sodium selenite, on amaranth growth and fatty acid profile were examined. Methods such as FRAP, DPPH, polyphenols content and GPX activity were applied to characterize antioxidant poten- tial of seeds and sprouts of four different edible amaranth genera. E. coli, S. aureus, C. albicans were used to evaluate amaranth sprouts antimicrobial properties. Interaction be- tween amaranth sprouts and biological systems was assessed by analysing antibacterial and antifungal properties with a disc diffusion test. The studies proved amaranth sprouts to be potentially attractive as functional food. As confirmed by all the data amaranth sprouts are suitable as a moderate selenium accumulator and are rich in essential fatty acids, especially linoleic and alpha-linolenic acids, which are precursors of long chain polyunsaturated fatty acids. Thus, it opens dietary opportunities for amaranth sprouts. They can also serve as a moderate source of antioxidant compounds. Nevertheless, the experiments revealed neither antibacterial, nor antifungal properties of sprouts. In general, amaranth sprouts biological activity under evaluation has failed to prove to be significantly impacted by selenium fertilization.
dc.affiliationpl
Wydział Farmaceutyczny : Zakład Bromatologii
dc.affiliationpl
Wydział Chemii : Zakład Chemii Analitycznej
dc.affiliationpl
Wydział Farmaceutyczny : Zakład Radioligandów
dc.cm.id
68205
dc.contributor.authorpl
Paśko, Paweł - 133102
dc.contributor.authorpl
Gdula-Argasińska, Joanna - 129484
dc.contributor.authorpl
Podporska-Carroll, Joanna
dc.contributor.authorpl
Quilty, Brid
dc.contributor.authorpl
Wietecha-Posłuszny, Renata - 132627
dc.contributor.authorpl
Tyszka-Czochara, Małgorzata - 200236
dc.contributor.authorpl
Zagrodzki, Paweł - 133875
dc.date.accessionpl
2015-11-27
dc.date.accessioned
2015-12-14T09:29:52Z
dc.date.available
2015-12-14T09:29:52Z
dc.date.issuedpl
2015
dc.date.openaccess
0
dc.description.accesstime
w momencie opublikowania
dc.description.additionalpl
Z Wydziału Chemii UJ afiliuje Wietecha-Posłuszny Renata.
dc.description.numberpl
8
dc.description.physicalpl
4724-4736
dc.description.pointspl
35
dc.description.version
ostateczna wersja wydawcy
dc.description.volumepl
52
dc.identifier.doipl
10.1007/s13197-014-1602-5
dc.identifier.eissnpl
0975-8402
dc.identifier.issnpl
0022-1155
dc.identifier.uri
http://ruj.uj.edu.pl/xmlui/handle/item/18199
dc.identifier.weblinkpl
http://www.researchgate.net/publication/266852071
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights.licence
OTHER
dc.share.type
otwarte czasopismo
dc.subject.enpl
amaranth sprouts
dc.subject.enpl
new functional food
dc.subject.enpl
selenium supplementation
dc.subject.enpl
fatty acid profile
dc.subject.enpl
antioxidant activity
dc.subject.enpl
antibacterial and antifungal properties
dc.subtypepl
Article
dc.titlepl
Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food
dc.title.journalpl
Journal of Food Science and Technology
dc.typepl
JournalArticle
dspace.entity.type
Publication

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