NUTRITIONAL FEATURES OF LEEK CULTIVARS AND EFFECT OF SELENIUM-ENRICHED LEAVES FROM GOLIATH VARIETY ON BREAD PHYSICAL, QUALITY AND ANTIOXIDANT ATTRIBUTES
Main Article Content
Keywords
A. porrum cultivars, bread, polyphenols, porosity, Se-biofortification
Abstract
Despite high nutritional value, A. porrum leaves are usually wasted. To evaluate the use efficiency of leek selenium fortified leaves in bread production, cultivar Goliath was selected among nine leek varieties based on quality and antioxidant characteristics. Fortified plants attained higher leaf content of Se and polyphenols compared to pseudo-stems. The addition of Se leaves increased bread polyphenol stability during baking, but it resulted in bread porosity decrease compared to both traditionally made bread and bread containing leaf powder of non-fortified plants. About 31 % of the daily required Se is provided by 100 g of bread enriched with Se.
References
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Garvin D.F., Hareland G., Gregoire B.R. and Finley J.W. 2011. Impact of wheat grain selenium content variation on milling and bread baking. Cereal Chem. 88:195. DOI: doi.org/10.1094/CHEM-05-10-0076
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Golubkina N.A., Kosheleva O.V., Krivenkov L.V., Dobrutskaya H.G., Nadezhkin S. and Caruso G. 2017. Intersexual differences in plant growth, yield, mineral composition and antioxidants of spinach (Spinacia oleraceaL.) as affected by selenium form. Sci. Hort. 225:350. DOI: doi.org/10.1016/j.scienta.2017.07.001
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González-Morales S., Pérez-Labrada F., García-Enciso E.L., Leija-Martínez P., Medrano-Macías J., Dávila-Rangel I.E., Juárez-Maldonado A., Rivas-Martíne E.N. and Benavides-Mendoza A. 2017. Selenium and sulfur to produce Alliumfunctional crops. Molecules 22. DOI: doi.org/10.3390/molecules22040558.
GOST 5669-96. 2001. Bakery products. Method for determination of porosity. MKC67.
Huang H.H., Kwok K.C. and Liang H.H. 2004. Effect of tea polyphenols on the activity of soybean trypsin inhibitors and trypsin. J. Agric. Food Chem. 84:121-6.
Ip C., Birringer M., Block E., Kotrebai M., Tyson J.F., Uden P.C. and Lisk D.J. 2000. Chemical speciation influences comparative activity of selenium-enriched garlic and yeast in mammary cancer prevention. J. Agr.Food Chem. 48:2062. www.scholarworks.umass.edu/chem_ faculty_pubs/ 1046
Khalil A.H., Mansour E.H. and Dawood F.M. 2000. Influence of malt on rheological and baking properties of wheat-cassava composite flours. Lebens Wissen Technol. 33:159. DOI: doi.org/10.1006/fstl.1999.0629
Lakshmi N.B., Suneetha W.J., Maheswari K., Kumari B.A. and Prabhakar B.N. 2017. Antioxidant potential of rice bran and vegetable waste powders incorporated extrudates. The Pharma Innovation J. 6:12.
Lavu R.V., Du Laing G., Van de Wiele T., Pratti V.L., Willekens K., Vandecasteele B. and Tack F. 2012. Fertilizing soil with selenium fertilizers: impact on concentration, speciation, and bioaccessibility of selenium in leek (Allium ampeloprasum). J. Agr. Food Chem. 60:10930. DOI: doi.org/10.1021/jf302931z.2012.
Lavu R.V.S. 2013. Biofortification, speciation and bioaccessibility of selenium in food and feed crops. PhD Thesis, Ghent University, Ghent, Belgium.
Lazo-Vélez M.A. 2016. Selenium-enriched germinated wheat, soybean and huauzontle and their effects in bread properties and colon cancer. Thesis of doctor of biotechnology. Monterrey Nuevo León.
Lyons G., Genc Y., Stangoulis J., Palmer L. and Graham R. 2005. Selenium distribution in wheat grain, and the effect of postharvest processing on wheat selenium content. Biol. Trace Elem. Res. 103:155. DOI: doi.org/10.1385/BTER:103:2:155.
Maximova T.V., Nikulina I.N., Pakhomov V.P., Shkarina H.I., Chumakova Z.V. and Arzamastsev A.P. 2001. Method of antioxidant activity determination. RF Patent No 2.170,930 July 20.
Odunlade T.V., Famuwagun A.A., Taiwo K.A., Gbadamosi S.O., Oyedele D.J. and Adebooye O.C. 2017. Chemical composition and quality characteristics of wheat bread supplemented with leafy vegetable powders. J. Food Qual. DOI: doi.org/10.1155/2017/9536716.
Radovanovic B., Mladenovic J., Radovanovic A., Pavlovic R. and Nikolic V. 2015. Phenolic composition, antioxidant, antimicrobial and cytotoxic activities of Alliumporrum L. (Serbia) extracts. J. Food Nutr. Res. 3:564. DOI: doi.org/10.12691/jfnr-3-9-1.
Rosell C.M., Bajerska J. and El Sheikha A.F. (eds). 2015. Bread and its fortification: nutrition and health benefits. CRC Press.
Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) on a request from the Commission on Selenium-enriched yeast as source for selenium. 2008. Eur. Food Safety Authority J. 766:1.
Sonia N.S. Mini C. and Geethalekshmi P.R. 2016. Vegetable peels as natural antioxidants for processed foods –A review. Agr. Rev. 37:35. DOI: doi.org/10.18805/ar.v37i1.9262.
Srivastava S., Adholeya A., Conlan X.A. and Cahill D.M. 2015. Acidic potassium permanganate chemiluminescence for the determination of antioxidant potential in three cultivars of Ocimum basilicum. Plant Foods Hum. Nutr. 70(4). DOI: doi.org/10.1007/s11130-016-0527-8.
Swamy P.M. 2008. Laboratory manual on biotechnology Rastogi Publications, 617 pp.
Tamas M., Mandoki Z.S. and Csapo J. 2010. The role of selenium content of wheat in the human nutrition. A literature review. Acta Universitatis Sapientiae Alimentaria 3:5.
Wang R., Zhou W. and Isabelle M. 2007. Comparison study of the effect of green tea extract on the quality of bread by instrumental analysis and sensory evaluation. Food Res. 40:470-9.
White P.J. and Broadley M.R. 2009. Biofortification of crops with seven mineral elements often lacking in human diets-iron, zinc, copper, calcium, magnesium, selenium and iodine. New Phytol. 182:49. DOI: doi.org/10.1111/j.1469-8137.2008.02738.x.
Wimalawansa S.J. 2013. Food fortification programs to alleviate micronutrient deficiencies. J.Food Proc. Technol. 4:257. DOI: doi.org/10.4172/2157-7110.1000257.
Zhan M.G., Liu N. and Liu H. 2014. Determination of the total mass of antioxidant substances and antioxidant capacity perunit mass in serum using redox titration. Bioinorg. Chem. Appl. Article ID 928595. DOI: doi.org/10.1155/2014/928595.
Adhikari P. 2012. Biofortification of Selenium in broccoli (Brassica oleracea L. var. italica) and onion (Alliumcepa L.). Master Thesis in Plant Science. Norway.
Alfthan G. 1984. A micromethod for the determination of selenium in tissues and biological fluids by single-test-tube fluorimetry. Anal. Chim. Acta 65:187. DOI: doi.org/10.1016/S0003-2670(00)85199-5
Allen L., de Benoist B., Dary O. and Hurrell R. (eds). 2006. Guidelines on food fortification with micronutrients. WHO.
Analytical methods for atomic absorption spectroscopy. 1996. Perkin-Elmer corporation. 299 pp.
Bryszewska M.A., Ambroziak W., Diowksz A., Baxter M.J., Langford N.J. and Lewis D.J. 2005. Changes in the chemical form of selenium observed during the manufacture of a selenium-enriched sourdough bread for use in a human nutrition study. Food Addit. Contam. 22:135. DOI: doi.org/10.1080/02652030500037787
Bryszewska M.A., Ambroziak W., Langford N.J., Baxter M.J., Colyer A. and Lewis D.J. 2007. The effect of consumption of selenium enriched rye/wheat sourdough bread on the body's selenium status. Plant Foods Hum. Nutr. 62:121. DOI: doi.org/10.1007/s11130-007-0051-y
de Valença A.W., Bake A., Brouwer I.D. and Giller K.E. 2017. Agronomic biofortification of crops to fight hidden hunger in sub-Saharan Africa. Global Food Security 12:8. DOI: doi.org/10.1016/j.gfs.2016.12.001
Dietary Reference Intakes. 2000. Vitamin C, Vitamin E, Selenium, and Carotenoids. Institute of Medicine, Food and Nutrition Board National Academy Press, Washington, DC.
Ferreira M.S.L., Santos M.C.P., Moro T.M.A., Basto G.J., Andrade R.M.S. and Gonçalve É.C.B.A. 2015. Formulation and characterization of functional foods based on fruit and vegetable residue flour. J. Food Sci. Technol. 52:822. DOI: doi.org/10.1007/s13197-013-1061-4
Garvin D.F., Hareland G., Gregoire B.R. and Finley J.W. 2011. Impact of wheat grain selenium content variation on milling and bread baking. Cereal Chem. 88:195. DOI: doi.org/10.1094/CHEM-05-10-0076
Golubkina, N.A. 2016. Prospects of onion (Allium cepa L.) fertilization by selenium. Mini-review. Trace Elements in Med.17:4. DOI: doi.org/10.19112/2413-6174-2016-17-1-4-9
Golubkina N.A., Kosheleva O.V., Krivenkov L.V., Dobrutskaya H.G., Nadezhkin S. and Caruso G. 2017. Intersexual differences in plant growth, yield, mineral composition and antioxidants of spinach (Spinacia oleraceaL.) as affected by selenium form. Sci. Hort. 225:350. DOI: doi.org/10.1016/j.scienta.2017.07.001
Golubkina N. A., Nadezhkin S. M., Agafonov A. F., Kosheleva O. V., Molchanova A. V., Russo G, Cuciniello A. and Caruso G. 2015. Seed oil content, fatty acids composition and antioxidant properties as affected by genotype in Alliumcepa L. and perennial onion species. Adv. Hort. Sci. 29(4):199-206.
Golubkina, N.A. and Papazyan, T.T. 2006. Selenium in nutrition. Plants, animals, human beings. Moscow: Pechatny gorod. 265 pp.
González-Morales S., Pérez-Labrada F., García-Enciso E.L., Leija-Martínez P., Medrano-Macías J., Dávila-Rangel I.E., Juárez-Maldonado A., Rivas-Martíne E.N. and Benavides-Mendoza A. 2017. Selenium and sulfur to produce Alliumfunctional crops. Molecules 22. DOI: doi.org/10.3390/molecules22040558.
GOST 5669-96. 2001. Bakery products. Method for determination of porosity. MKC67.
Huang H.H., Kwok K.C. and Liang H.H. 2004. Effect of tea polyphenols on the activity of soybean trypsin inhibitors and trypsin. J. Agric. Food Chem. 84:121-6.
Ip C., Birringer M., Block E., Kotrebai M., Tyson J.F., Uden P.C. and Lisk D.J. 2000. Chemical speciation influences comparative activity of selenium-enriched garlic and yeast in mammary cancer prevention. J. Agr.Food Chem. 48:2062. www.scholarworks.umass.edu/chem_ faculty_pubs/ 1046
Khalil A.H., Mansour E.H. and Dawood F.M. 2000. Influence of malt on rheological and baking properties of wheat-cassava composite flours. Lebens Wissen Technol. 33:159. DOI: doi.org/10.1006/fstl.1999.0629
Lakshmi N.B., Suneetha W.J., Maheswari K., Kumari B.A. and Prabhakar B.N. 2017. Antioxidant potential of rice bran and vegetable waste powders incorporated extrudates. The Pharma Innovation J. 6:12.
Lavu R.V., Du Laing G., Van de Wiele T., Pratti V.L., Willekens K., Vandecasteele B. and Tack F. 2012. Fertilizing soil with selenium fertilizers: impact on concentration, speciation, and bioaccessibility of selenium in leek (Allium ampeloprasum). J. Agr. Food Chem. 60:10930. DOI: doi.org/10.1021/jf302931z.2012.
Lavu R.V.S. 2013. Biofortification, speciation and bioaccessibility of selenium in food and feed crops. PhD Thesis, Ghent University, Ghent, Belgium.
Lazo-Vélez M.A. 2016. Selenium-enriched germinated wheat, soybean and huauzontle and their effects in bread properties and colon cancer. Thesis of doctor of biotechnology. Monterrey Nuevo León.
Lyons G., Genc Y., Stangoulis J., Palmer L. and Graham R. 2005. Selenium distribution in wheat grain, and the effect of postharvest processing on wheat selenium content. Biol. Trace Elem. Res. 103:155. DOI: doi.org/10.1385/BTER:103:2:155.
Maximova T.V., Nikulina I.N., Pakhomov V.P., Shkarina H.I., Chumakova Z.V. and Arzamastsev A.P. 2001. Method of antioxidant activity determination. RF Patent No 2.170,930 July 20.
Odunlade T.V., Famuwagun A.A., Taiwo K.A., Gbadamosi S.O., Oyedele D.J. and Adebooye O.C. 2017. Chemical composition and quality characteristics of wheat bread supplemented with leafy vegetable powders. J. Food Qual. DOI: doi.org/10.1155/2017/9536716.
Radovanovic B., Mladenovic J., Radovanovic A., Pavlovic R. and Nikolic V. 2015. Phenolic composition, antioxidant, antimicrobial and cytotoxic activities of Alliumporrum L. (Serbia) extracts. J. Food Nutr. Res. 3:564. DOI: doi.org/10.12691/jfnr-3-9-1.
Rosell C.M., Bajerska J. and El Sheikha A.F. (eds). 2015. Bread and its fortification: nutrition and health benefits. CRC Press.
Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) on a request from the Commission on Selenium-enriched yeast as source for selenium. 2008. Eur. Food Safety Authority J. 766:1.
Sonia N.S. Mini C. and Geethalekshmi P.R. 2016. Vegetable peels as natural antioxidants for processed foods –A review. Agr. Rev. 37:35. DOI: doi.org/10.18805/ar.v37i1.9262.
Srivastava S., Adholeya A., Conlan X.A. and Cahill D.M. 2015. Acidic potassium permanganate chemiluminescence for the determination of antioxidant potential in three cultivars of Ocimum basilicum. Plant Foods Hum. Nutr. 70(4). DOI: doi.org/10.1007/s11130-016-0527-8.
Swamy P.M. 2008. Laboratory manual on biotechnology Rastogi Publications, 617 pp.
Tamas M., Mandoki Z.S. and Csapo J. 2010. The role of selenium content of wheat in the human nutrition. A literature review. Acta Universitatis Sapientiae Alimentaria 3:5.
Wang R., Zhou W. and Isabelle M. 2007. Comparison study of the effect of green tea extract on the quality of bread by instrumental analysis and sensory evaluation. Food Res. 40:470-9.
White P.J. and Broadley M.R. 2009. Biofortification of crops with seven mineral elements often lacking in human diets-iron, zinc, copper, calcium, magnesium, selenium and iodine. New Phytol. 182:49. DOI: doi.org/10.1111/j.1469-8137.2008.02738.x.
Wimalawansa S.J. 2013. Food fortification programs to alleviate micronutrient deficiencies. J.Food Proc. Technol. 4:257. DOI: doi.org/10.4172/2157-7110.1000257.
Zhan M.G., Liu N. and Liu H. 2014. Determination of the total mass of antioxidant substances and antioxidant capacity perunit mass in serum using redox titration. Bioinorg. Chem. Appl. Article ID 928595. DOI: doi.org/10.1155/2014/928595.
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