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. 2015 Aug;52(8):4724-36.
doi: 10.1007/s13197-014-1602-5. Epub 2014 Oct 15.

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

Pawel Pasko  1 , Joanna Gdula-Argasinska  2 , Joanna Podporska-Carroll  3 , Brid Quilty  3 , Renata Wietecha-Posluszny  4 , Malgorzata Tyszka-Czochara  2 , Pawel Zagrodzki  5
Affiliations

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

Pawel Pasko et al. J Food Sci Technol. 2015 Aug.

Abstract

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 potential 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 between 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.

Keywords: Amaranth sprouts; Antibacterial and antifungal properties; Antioxidant activity; Fatty acid profile; New functional food; Selenium supplementation.

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Figures

Fig. 1
Fig. 1
Total selenium concentration for 4 edible amaranth sprouts (Amaranthus cruentus; Amaranthus caudatus; Amaranthus paniculatus; Amaranthus tricolor) following 6 sprouting days as a function of selenium concentration in applied water based solutions (10 mg Se/l and 15 mg Se/l) (n = 3, mean ± SD)
Fig. 2
Fig. 2
Total reducing capacity (TRC) in amaranth seeds and evaluated sprouts (n = 3, mean ± SD)
Fig. 3
Fig. 3
Total antioxidant activity (FRAP) in amaranth seeds and evaluated sprouts (n = 3, mean ± SD)
Fig. 4
Fig. 4
Total antioxidant activity (DPPH) in amaranth seeds and evaluated sprouts (n = 3, mean ± SD)
Fig. 5
Fig. 5
The weights of the two first components of PCA model
See this image and copyright information in PMC

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