Definition antioxidant activity of selenium-enriched food sprout, as well as their microbiological analysis

A tétel rövid nézete
dc.contributor.authorBódi, Éva
dc.contributor.authorRemenyik, Judit
dc.contributor.authorNemes, Andrea
dc.contributor.authorHomoki, Judit
dc.contributor.authorPeles, Ferenc
dc.contributor.authorFekete, István
dc.contributor.authorKovács, Béla
dc.date.accessioned2021-06-28T10:54:48Z
dc.date.available2021-06-28T10:54:48Z
dc.date.issued2013-03-20
dc.description.abstractIn this present study, we prepared selenium-enriched food sprouts, where the antioxidant capacity was analysed, we also determined their microbiological status. We took into account the fact, we choose micronutrients to our treatment, that selenium can be delivered to the body by a small amount with the most widely consumed food. We focused during our research to determine that the increasing concentrations of selenium treatment, in which we used sprouts, knowing fully well that it has an impact on aboriginal antioxidant capacity of sprouts, which is mainly due to high vitamin content of sprouts. Furthermore, we think it is important to make microbiological analysis, because germination conditions, for example temperature, pH, all this will create an ideal environment for the growth of microorganisms. So we had goal to determine, how the used selenium concentration affect the total plate count, coliform bacteria count and Staphylococcus aureus count of sprouts. We determined the aboriginal water-soluble and lipid-soluble antioxidant capacity of sprout with the PHOTOCHEM chemiluminometer and we applied pour plate technique for the mapping of the mycrobiological state of sprouts. Experimental results are evaluated, we state that increasing concentrations of selenite or selenate treatment, is primarily water-soluble antioxidant capacity of sprouts was affected. The water-soluble antioxidant capacity of wheat sprout was much higher than the measured values in pea sprout, this may be linked to what we measured. That is much higher ascorbic acid content in case of wheat sprout, which is well known as one of the most important antioxidant properties compounds of wheat sprout. We conclude from the results of the microbiological, that the highest concentrations of selenite or selenate treatment has a relative significant anti-microbial effect in case of wheat sprouts. Coliform and total plate count showed no clear decreasing tendency, although the values of treatments in both cases obtained were below the control values.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 52 (2013) , 25-30
dc.identifier.doihttps://doi.org/10.34101/actaagrar/52/2094
dc.identifier.issn2416-1640
dc.identifier.issue52
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315951en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2094
dc.rights.accessOpen Access
dc.subjectfood sproutsen
dc.subjectantioxidant capacityen
dc.subjectseleniumen
dc.subjectmicrobiologyen
dc.titleDefinition antioxidant activity of selenium-enriched food sprout, as well as their microbiological analysisen
dc.typefolyóiratcikkhu
dc.typearticleen
Fájlok
Eredeti köteg (ORIGINAL bundle)
Megjelenítve 1 - 1 (Összesen 1)
Nincs kép
Név:
pdf
Méret:
500.04 KB
Formátum:
Adobe Portable Document Format
Letöltés
Gyűjtemények
Acta Agraria Debreceniensis (DE-journals)