کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7599953 | 1492145 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: From grain to cooked pasta
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
To improve the nutritional value of durum wheat and derived products, two foliar Se fertilisers (sodium selenate and selenite) were tested at four rates (0-10-20-40 g haâ1) in 2010/2011 and 2011/2012 in southwestern Spain. There was a strong and linear relationship between total Se or selenomethionine (Se-Met) accumulation in grain and Se dose for both fertilisers, although selenate was much more efficient. Se-Met was the main Se species (â90%) of the total Se extracted from all materials. Milling caused a 27% loss of Se due to the removal of Se located in bran and germ. In the pasta making process and the cooking process the loss of Se, mainly as selenite, was about 7%. Durum wheat may be a good candidate to be included in Se biofortification programs under rainfed Mediterranean conditions, as foodstuffs derived from it could efficiently increase the Se content in the human diet.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 146, 1 March 2014, Pages 378-384
Journal: Food Chemistry - Volume 146, 1 March 2014, Pages 378-384
نویسندگان
M.J. Poblaciones, S. Rodrigo, O. SantamarÃa, Y. Chen, S.P. McGrath,