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Effect of Sodium Selenite on Isoflavonoid Contents and Antioxidant Capacity of Chickpea (Cicer Arietinum L.) Sprouts

Effect of Sodium Selenite on Isoflavonoid Contents and Antioxidant Capacity of Chickpea (Cicer Arietinum L.) Sprouts

Daniela Guardado-Félix, Sergio O Serna-Saldivar, Edith O Cuevas-Rodríguez, Daniel A Jacobo-Velázquez, Janet A Gutiérrez-Uribe

Food Chem. 2017 Jul 1;226:69-74.

PMID: 28254020

Abstract:

Isoflavonoid compositions, phenylalanine ammonia lyase (PAL) activity and antioxidant capacity were evaluated in chickpea (Cicer arietinum L.) sprouts germinated after soaking with different sodium selenite (Na2SeO3) concentrations (0, 1 and 2mg/100g seeds). Chickpea seeds were germinated during four days at 24°C and the isoflavonoid profiles and concentrations evaluated by HPLC-UV daily during four days of germination. Eleven isoflavones and two pterocarpan phytoalexins forms were identified in sprouts, being malonylated formononetin glycoside, formononetin, isoformononetin glycoside and malonylated biochanin A glycoside the major compounds. Compared to untreated sprouts, total isoflavonoid, PAL activity and antioxidant capacity showed a remarkable increase of 83%, 56%, and 33%, respectively in chickpea sprouts that were treated with a high sodium selenite content (2mg/100g seeds). Results suggest that Se-enriched chickpea sprouts could represent a good source of dietary Se and as an upgraded source of isoflavonoids.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP486635	Isoformononetin		486-63-5	Price

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