Journal of Food, Agriculture and Environment

Enhancement of selenium concentration in Tartary buckwheat sprouts by soaking seeds in Se solutions

Author(s):

Petra Štrekelj ¹, Vekoslava Stibilj ², Alenka Gaberščik ¹, Mateja Germ ¹, Ivan Kreft ^{1 *}

Recieved Date: 2013-09-19, Accepted Date: 2014-01-30

Abstract:

The feasibility of Tartary buckwheat sprouts as a Se fortified vegetable was not yet reported in the literature. The aim of this study was to identify the optimum method for the Se enrichment of Tartary buckwheat and to determine the effect of different sprouting conditions (dark, daylight with reduced UV radiation and daylight with UV radiation) using variable concentrations of sodium selenate (Se(VI)) and sodium selenite (Se(IV)) in seed soaking Se solutions (5, 10 and 30 mg Se/L)), on dry mass (DM) and Se content of Tartary buckwheat sprouts. Light conditions had no significant effect on sprouts DM and content of selenium. At a concentration of 30 mg Se/L, there was a positive effect of Se addition on the dry matter content of sprouts and it mitigated the inhibitory effect on sprouts exposed to daylight (with UV radiation). As sprout dry mass was higher in the 30 mg Se/L group compared with the control group, this indicated that Tartary buckwheat sprouts with high concentration of Se used less energy in the synthesis of UV-protective substances. Se uptake was dependent on the form and concentration of Se in the soaking solution. Results shows 2-3 times higher concentration of Se when seeds were soaked in sodium selenate solution, in comparison to selenite solution. Se content in sprouts increased with concentration of soaking solution. Tartary buckwheat sprouts enriched with 30 mg Se/L are a potential source of dietary Se, because concentration of Se in Tartary buckwheat sprouts does not exceed recommended daily allowance for healthy adults.

Keywords:

Fagopyrum tataricum, Tartary buckwheat, sprouts, sodium selenate, sodium selenite, UV radiation, daylight, nutritional value, selenium, trace elements

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 1
Category: Environment
Pages: 419-423

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