title: Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food.
abstract: Suitability assessment of amaranth sprouts as a new functional food was carried out. The optimisation of sprouting process and the influence of selenium supplementation, in doses 10, 15, and 30 mg/l of selenium as sodium selenite, on amaranth growth and fatty acid profile were examined. Methods such as FRAP, DPPH, polyphenols content and GPX activity were applied to characterize antioxidant potential of seeds and sprouts of four different edible amaranth genera. E. coli, S. aureus, C. albicans were used to evaluate amaranth sprouts antimicrobial properties. Interaction between amaranth sprouts and biological systems was assessed by analysing antibacterial and antifungal properties with a disc diffusion test. The studies proved amaranth sprouts to be potentially attractive as functional food. As confirmed by all the data amaranth sprouts are suitable as a moderate selenium accumulator and are rich in essential fatty acids, especially linoleic and alpha-linolenic acids, which are precursors of long chain polyunsaturated fatty acids. Thus, it opens dietary opportunities for amaranth sprouts. They can also serve as a moderate source of antioxidant compounds. Nevertheless, the experiments revealed neither antibacterial, nor antifungal properties of sprouts. In general, amaranth sprouts biological activity under evaluation has failed to prove to be significantly impacted by selenium fertilization.
authors.affiliation: Department of Food Chemistry and Nutrition, Medical College, Jagiellonian University, Krakow, Poland ; Faculty of Health and Medical Science, Andrzej Frycz Modrzewski Krakow University, Krakow, Poland.
authors.forename: Pawel
authors.initials: P
authors.lastname: Pasko
authors.affiliation: Department of Radioligands, Medical College, Jagiellonian University, Krakow, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Gdula-Argasinska
authors.affiliation: School of Biotechnology, Dublin City University, Dublin, Ireland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Podporska-Carroll
authors.affiliation: School of Biotechnology, Dublin City University, Dublin, Ireland.
authors.forename: Brid
authors.initials: B
authors.lastname: Quilty
authors.affiliation: Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonian University, Krakow, Poland.
authors.forename: Renata
authors.initials: R
authors.lastname: Wietecha-Posluszny
authors.affiliation: Department of Radioligands, Medical College, Jagiellonian University, Krakow, Poland.
authors.forename: Malgorzata
authors.initials: M
authors.lastname: Tyszka-Czochara
authors.affiliation: Department of Food Chemistry and Nutrition, Medical College, Jagiellonian University, Krakow, Poland ; Department of Nuclear Physical Chemistry, Henryk Niewodniczanski Institute of Nuclear Physics, Polish Academy of Sciences, Krakow, Poland.
authors.forename: Pawel
authors.initials: P
authors.lastname: Zagrodzki
keywords: Amaranth sprouts; Antibacterial and antifungal properties; Antioxidant activity; Fatty acid profile; New functional food; Selenium supplementation