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Food Chem. 2017 Oct 15;233:492-499. doi: 10.1016/j.foodchem.2017.04.144. Epub 2017 Apr 25.

Modelling of the effect of selenium fertilization on the content of bioactive compounds in broccoli heads.

Author information

1
Departamento de Ingeniería Química, Universidad de Santiago de Chile, Avenida Libertador Bernardo O'Higgins 3363, Estación Central, Santiago 9170019, Chile. Electronic address: andrea.mahn@usach.cl.

Abstract

Selenium (Se) exerts many effects beneficial to health. Broccoli is a Se-hyperaccumulator plant, with Se-fertilization increasing its potential as a functional food. We studied the effect of dose, and the developmental stage at the beginning of Se-fortification, on antioxidant capacity, phenolics, glucosinolates, sulphoraphane, Se-methyl selenocysteine and myrosinase in broccoli. Se-fortification decreased the antioxidant properties and sulphur-containing compounds, but increased Se-methyl-selenocysteine content. Regression models gave r>0.77 confirming that Se dose and developmental stage largely determine the behaviour of the system. Correlation models gave r>0.95, allowing estimation of saturation concentration of Se-methyl-selenocysteine in broccoli cv. Traditional (3.13µmolg-1DM) and the concentration (2-mmol sodium selenate) above which the content of phenolic compounds decreases significantly. Sulphoraphane and glucosinolates' dependence on total Se supply was consistent with myrosinase activity below 3.5-mmol sodium selenate. Our results would enable design of optimal fertilization strategies to enrich broccoli in Se with minimal impairment of antioxidants properties.

KEYWORDS:

Antioxidant capacity; Modelling; Myrosinase-glucosinolate system; Phenolic compounds; Se-methyl selenocysteine; Selenium

PMID:
28530603
DOI:
10.1016/j.foodchem.2017.04.144
[Indexed for MEDLINE]

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