The essential trace mineral, selenium (Se), is of fundamental importance to human health. Tartary buckwheat is a pseudocereal variety rich in functional flavonoids. To investigate the characters of Se-enriched Tartary buckwheat in Shaanxi province, we studied effect of different processing methods on its nutrients and selenium distribution in Se-enriched buckwheat groat (Se-BG), milled flour (Se-BMF), extruded flake (Se-BEF) and roasted groat (Se-BRG). The highest total selenium content in Se-BG was 118.04 μg/kg. Se-BMF (110.55 μg/kg) and Se-BEF (98.55 μg/kg) showed less selenium loss while the most selenium loss was recorded in Se-BRG (66.63 μg/kg). Selenium and selenomethionine (SeMet) were mainly present in glutelin, followed by albumin. SeMet content followed the trends of Se-BG (76.21 μg/kg groat) > Se-BMF (75.24 μg/kg groat) > Se-BEF (64.76 μg/kg groat) > Se-BRG (21.21 μg/kg groat).This shows that processing also has a great influence on the distribution of selenium forms.
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.jcs.2020.103022|
|Codice identificativo ISI:||WOS:000576109700014|
|Codice identificativo Scopus:||2-s2.0-85086370011|
|Titolo:||Selenium in Se-enriched tartary buckwheat (Fagopyrum tataricum L. Gaertn.): Its molecular form and changes during processing|
|Appare nelle tipologie:||1.1 Articolo in rivista|