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

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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.

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Acknowledgments

This work was supported in parts by grants from the Polish Ministry of Science and Higher Education, project K/DSC/000805, K/DSC/001960 and K/ZDS/001294. This fatty analysis project was executable through the support given by National Science Centre, Poland DEC-2011/01/B/NZ7/00038. Excellent technical assistance of E. Gajdzik is highly appreciated.

Conflict of interest

The Authors have no conflict of interest to declare.

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Authors and Affiliations

  1. Department of Food Chemistry and Nutrition, Medical College, Jagiellonian University, Krakow, Poland

    Pawel Pasko & Pawel Zagrodzki

  2. Faculty of Health and Medical Science, Andrzej Frycz Modrzewski Krakow University, Krakow, Poland

    Pawel Pasko

  3. Department of Radioligands, Medical College, Jagiellonian University, Krakow, Poland

    Joanna Gdula-Argasinska & Malgorzata Tyszka-Czochara

  4. School of Biotechnology, Dublin City University, Dublin, Ireland

    Joanna Podporska-Carroll & Brid Quilty

  5. Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonian University, Krakow, Poland

    Renata Wietecha-Posluszny

  6. Department of Nuclear Physical Chemistry, Henryk Niewodniczanski Institute of Nuclear Physics, Polish Academy of Sciences, Krakow, Poland

    Pawel Zagrodzki

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  1. Pawel Pasko
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  2. Joanna Gdula-Argasinska
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  3. Joanna Podporska-Carroll
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  7. Pawel Zagrodzki
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Correspondence to Pawel Pasko.

Additional information

The preliminary results from this paper were presented on the Sixth International Symposium of the European Amaranth Association in Slovakia 2012.

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Pasko, P., Gdula-Argasinska, J., Podporska-Carroll, J. et al. Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food. J Food Sci Technol 52, 4724–4736 (2015). https://doi.org/10.1007/s13197-014-1602-5

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  • DOI: https://doi.org/10.1007/s13197-014-1602-5

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