Selenium in Germinated Chickpea (Cicer arietinum L.) Increases the Stability of Its Oil Fraction
Abstract
:1. Introduction
2. Results and Discussion
2.1. Physical and Chemical Properties of Oils Obtained from Chickpea Seeds and Seeds Germinated with Selenium
2.2. Fatty Acid Profiles (FAMEs) of Oils Obtained from Chickpea Seeds and Seeds Germinated with Selenium
2.3. Effect of Selenium on Lipase and LOX Activities of Chickpea Sprouts
2.4. Cellular Antioxidant Activity (CAA), β-Carotenoids and Phenolic Compounds of Oils Obtained from Chickpea Seeds and Seeds Germinated with Selenium
3. Materials and Methods
3.1. Production of Chickpea Sprouts and Selenium Determination
3.2. Physical and Chemical Properties of Oils Extracted from Chickpea Seeds and Seeds Germinated with Selenium
3.3. Fatty Acid Profiles (FAMEs) of Oils Obtained from Chickpea Seeds and Seeds Germinated with Selenium
3.4. Lipase and Lipoxygenase (LOX) Activities of Chickpea Seeds and Seeds Germinated with Selenium
3.5. Cellular Antioxidant Activity (CAA) of Oils Obtained from Chickpea Seeds and Seeds Germinated with Selenium
3.6. Total Carotenoids of Oil from Chickpea Seeds and Seeds Germinated with Selenium
3.7. Total Phenolic Compounds of Oil from Chickpea Seeds and Seeds Germinated with Selenium
3.8. Statistical Analysis
4. Conclusions
Author Contributions
Acknowledgments
Conflicts of Interest
References
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mg Na2SeO3/100 g Seeds | Oil Content (%) | Refractive Index (RI, 20 °C) | Acid Value (AV, % as Linoleic Acid) | Oxidative Stability Index (OSI, h) 2 |
---|---|---|---|---|
0.0 | 6.9 ± 0.19 a | 1.468 ± 0.0002 a | 12.4 ± 0.06 b | 11.4 ± 1.52 b |
0.5 | 6.7 ± 0.02 b | 1.467 ± 0.0002 b | 15.6 ± 0.24 a | 14.6 ± 1.42 b |
1.0 | 6.8 ± 0.01 ab | 1.466 ± 0.0002 b | 12.3 ± 0.28 b | 16.7 ± 3.05 b |
2.0 | 6.8 ± 0.04 ab | 1.466 ± 0.0003 b | 12.0 ± 0.01 b | 13.1 ± 1.90 b |
Seed | 5.5 ± 0.29 c | 1.467 ± 0.0007 ab | 5.0 ± 0.44 c | 31.8 ± 1.88 a |
mg Na2SeO3/100 g Seeds | Fatty Acids, % | |||
---|---|---|---|---|
Palmitic C16:0 | Stearic C18:0 | Oleic C18:1 | Linoleic C18:2 | |
0.0 | 8.1 | 7.8 | 25.5 | 58.6 |
0.5 | 8.3 | 7.7 | 25.0 | 59.0 |
1.0 | 8.3 | 7.6 | 25.4 | 58.7 |
2.0 | 8.5 | 7.7 | 25.5 | 58.3 |
Seed | 8.4 | 7.9 | 26.5 | 57.2 |
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Guardado-Félix, D.; Serna-Saldivar, S.O.; Gutiérrez-Uribe, J.A.; Chuck-Hernández, C. Selenium in Germinated Chickpea (Cicer arietinum L.) Increases the Stability of Its Oil Fraction. Plants 2019, 8, 113. https://doi.org/10.3390/plants8050113
Guardado-Félix D, Serna-Saldivar SO, Gutiérrez-Uribe JA, Chuck-Hernández C. Selenium in Germinated Chickpea (Cicer arietinum L.) Increases the Stability of Its Oil Fraction. Plants. 2019; 8(5):113. https://doi.org/10.3390/plants8050113
Chicago/Turabian StyleGuardado-Félix, Daniela, Sergio O. Serna-Saldivar, Janet A. Gutiérrez-Uribe, and Cristina Chuck-Hernández. 2019. "Selenium in Germinated Chickpea (Cicer arietinum L.) Increases the Stability of Its Oil Fraction" Plants 8, no. 5: 113. https://doi.org/10.3390/plants8050113