Effects of selenium application on Se content,nutritional compositions and antioxidant capacity in faba bean seeds
Year: 2014
Type: article
Abstract: Selenium(Se)is an essential micronutrient for both human and animals,and also affects plant metabolism.In this study,the effects of increasing doses of Se application(0,3.1,6.2,12.4,24.8mg Se/kg)on the yield,Se content,nutritional and anti-nutritional substances as well as antioxidant capacity in grains of two faba bean cultivars were investigated under a pot experiment.The analysis showed that increasing Se concentrations correlated positively with Se content in grains and negatively with yield and raw protein content.Se contents of Chongli and Fengdou No.6increased by 21.3to 35.8times and 4.97 to 7.60 times compared with each control,respectively.In addition,Se application enhanced tannin content and 1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl(DPPH)free-radical-scavenging potential.However,the contents of total carbohydrates and phytic acid were affected slightly and were not statistically significant.The results also indicated that effects of Se on those changes studied differed among faba bean varieties.Therefore,for the production of Se-enriched food the recommended Se concentrations should be based not just on Se content in grains,but also on the yield and changes of both nutrients and anti-nutrients.Se treatment at low concentration of 3.1mg/kg was suitable for production of Se-enriched faba bean according to this study.
Source: Zhongguo Nongye Daxue xuebao
Author: Zhang Hua-hu
Institution: Zhangjiakou Academy of Agricultural Sciences
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2379824074