Selenium Accumulating Leafy Vegetables Are a Potential Source of Functional Foods

Autor: Petro E. Mabeyo, Mkabwa L. K. Manoko, Amra Gruhonjic, Paul A. Fitzpatrick, Göran Landberg, Máté Erdélyi, Stephen S. Nyandoro
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Zdroj: International Journal of Food Science, Vol 2015 (2015)
Druh dokumentu: article
ISSN: 2356-7015
2314-5765
DOI: 10.1155/2015/549676
Popis: Selenium deficiency in humans has been associated with various diseases, the risks of which can be reduced through dietary supplementation. Selenium accumulating plants may provide a beneficial nutrient for avoiding such illnesses. Thus, leafy vegetables such as Amaranthus hybridus, Amaranthus sp., Cucurbita maxima, Ipomoea batatas, Solanum villosum, Solanum scabrum, and Vigna unguiculata were explored for their capabilities to accumulate selenium when grown on selenium enriched soil and for use as a potential source of selenium enriched functional foods. Their selenium contents were determined by spectrophotometry using the complex of 3,3′-diaminobenzidine hydrochloride (DABH) as a chromogen. The mean concentrations in the leaves were found to range from 7.90±0.40 to 1.95±0.12 μg/g dry weight (DW), with C. maxima accumulating the most selenium. In stems, the accumulated selenium content ranged from 1.12±0.10 μg/g in Amaranthus sp. to 5.35±0.78 μg/g DW in C. maxima and was hence significantly different (P
Databáze: Directory of Open Access Journals
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