Resumen

MOTOMURA, Yoshie; REYES-DIAZ, Marjorie  y  MORA GIL, Maria de la Luz. EFFECT OF SELENITE ON THE TOTAL POLYPHENOL CONTENT AND ANTIOXIDATIVE ACTIVITY OF AQUEOUS AND ETHANOLIC EXTRACTS IN SPROUTS OF FOUR AGRONOMIC SPECIES. R.C. Suelo Nutr. Veg. [online]. 2008, vol.8, n.1, pp.55-67. ISSN 0718-2791.  http://dx.doi.org/10.4067/S0718-27912008000100005.

Sprouts from some agricultural plants grown under dark conditions are known to contain some functional food ingredients. Recently, great attention has been paid to foods with natural antioxidative ingredients for human health and animal feed. Among the functional food compounds, phenolics and polyphenols are the most desirable food bioactives due to their antioxidative activity. The aim of this study was to determine the differences between aqueous and ethanohc extracts and the effect of selenite on the polyphenol content, and whether the antioxidative activity of selenite-treated sprouts growing in Petri dishes is enhanced compared to non-treated ones. The total polyphenol content in aqueous extract and ethanolic extract increased significantly in wheat (3 times). In the selenite-treated sprouts of ryegrass and wheat, antioxidative activities in the ethanolic extracts increased significantly with the concentration of selenite (2 and 2.5 times, respectively). In the aqueous extracts, however, the effect of selenite on the antioxidative activities was less pronounced, with the exception of wheat (2.5 times). Based on our results, the sprouts of wheat grown with selenium under dark conditions and extracted with ethanol could be considered a potent and functional food ingredient or dietary food supplement for humans and animals because the selenium increased the total polyphenol content and antioxidative activity

Palabras clave : antioxidative activity; crop seedling; ethanohc extract; polyphenol; selenium.

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