کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563597 1628527 2016 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Evaluation of candidate reference material obtained from selenium-enriched sprouts for the purpose of selenium speciation analysis
ترجمه فارسی عنوان
ارزیابی مواد مرجع کاندیدای دریافت شده از جوانه های غنی شده سلنیوم به منظور تجزیه و تحلیل گونه های سلنیوم
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Sprouts are capable of converting selenium into organic compounds.
• Selenium enriched sprouts are stable and homogeneous.
• Broccoli and white cabbage sprouts were chosen as candidates reference material.

Selenium is an essential element in animals and humans. Diet supplementation with selenium-rich vegetables has better chemoprotective effect than Se (IV) and SeMet. The production of selenium-enriched vegetables requires a preliminary stage in soil preparation, which may subsequently pose a risk of soil contamination. It seems that the sprouting of seeds under controlled conditions would be a good solution for delivering SeMetSeCys to the human organism. The certified reference material is necessary in order to follow the safety rules during the application of selenium-enriched foods in cancer prevention. Such reference material will contribute to the development of research methods for determining specific species of selenium. Therefore, we undertook an effort to produce the appropriate reference material for Se speciation analysis by using Se-enriched sprouts. Six types of sprouts, mainly from the family Brassicaceae, were selected for the study. The sprouts grown in both media accumulate significant amounts of selenium. However, only the plants cultivated in the medium containing Na2SeO3 are capable of converting inorganic selenium into SeMetSeCys and SeMet. The sprouts of broccoli and white mustard grown in the medium containing 10 mg/L Na2SeO3 were selected as potential candidates for certified reference materials.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 70, July 2016, Pages 286–295
نویسندگان
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