Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume15/issue3/10_3_2016.pdf
original articleIssue 15 (3) 2016 pp. 333-338
Magdalena Zielińska-Dawidziak1, Halina Staniek2, Ewelina Król2, Dorota Piasecka-Kwiatkowska1, Tomasz Twardowski3
1Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poland
2Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland
3Institute of Bioorganic Chemistry, Polish Academy of Sciences, Poland
2Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland
3Institute of Bioorganic Chemistry, Polish Academy of Sciences, Poland
Legume seeds and cereal grains? capacity to accumulate iron while sprouting in order to obtain food fortificant.
Abstract
Background. Prepared sprouts, after culturing in a medium with an increased iron concentration, could become a beneficial food iron fortificant. However, the efficient iron accumulation depends on the plants genus, species and/or varieties. The aim of the study was to indicate the seeds or grains which accumulate iron most efficiently during the sprouting process.
Material and methods. Alfalfa, lentil, lupine and soybean seeds as well as wheat grains were sprouted in abiotic stress conditions induced by the excess of iron(II) in culture media. The tolerance of these plants to iron concentration and its accumulation in the material obtained (with FAAS method) were analyzed.
Results. The smallest tolerance was noted for lentil seeds and wheat grains. Other plants developed in 25 mM solution of FeSO4. The highest accumulation of iron was observed in alfalfa sprouts. However, lupine and soybean seeds are the most recommended raw material for the production of the sprouts on an industrial scale.
Keywords: legume seeds, iron accumulation, wheat grain, plant tolerance
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume15/issue3/10_3_2016.pdf
https://doi.org/10.17306/J.AFS.2016.3.32
For citation:
| MLA | Zielińska-Dawidziak, Magdalena, et al. "Legume seeds and cereal grains? capacity to accumulate iron while sprouting in order to obtain food fortificant.." Acta Sci.Pol. Technol. Aliment. 15.3 (2016): 333-338. https://doi.org/10.17306/J.AFS.2016.3.32 |
| APA | Zielińska-Dawidziak M., Staniek H., Król E., Piasecka-Kwiatkowska D., Twardowski T. (2016). Legume seeds and cereal grains? capacity to accumulate iron while sprouting in order to obtain food fortificant.. Acta Sci.Pol. Technol. Aliment. 15 (3), 333-338 https://doi.org/10.17306/J.AFS.2016.3.32 |
| ISO 690 | ZIELIńSKA-DAWIDZIAK, Magdalena, et al. Legume seeds and cereal grains? capacity to accumulate iron while sprouting in order to obtain food fortificant.. Acta Sci.Pol. Technol. Aliment., 2016, 15.3: 333-338. https://doi.org/10.17306/J.AFS.2016.3.32 |