LEGUME SEEDS AND CEREAL GRAINS' CAPACITY TO ACCUMULATE IRON WHILE SPROUTING IN ORDER TO OBTAIN FOOD FORTIFICANT

被引：10

作者：

Zielinska-Dawidziak, Magdalena ^{[1
]}

Staniek, Halina ^{[2
]}

Krol, Ewelina ^{[2
]}

Piasecka-Kwiatkowska, Dorota ^{[1
]}

Twardowski, Tomasz ^{[3
]}

机构：

[1] Poznan Univ Life Sci, Dept Food Biochem & Anal, Mazowiecka 48, PL-60623 Poznan, Poland

[2] Poznan Univ Life Sci, Dept Human Nutr & Hyg, Wojska Polskiego 31, PL-60624 Poznan, Poland

[3] Polish Acad Sci, Inst Bioorgan Chem, Noskowskiego 12-14, PL-61704 Poznan, Poland

来源：

ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA | 2016年 / 15卷 / 03期

关键词：

legume seeds; iron accumulation; wheat grain; plant tolerance;

D O I：

10.17306/J.AFS.2016.3.32

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：333 / 338

页数：6