Open AccessComparative evaluation of antioxidant characteristics and selenium levels in seeds of Cichorium intybus L. and several representatives of Apiaceae plants
Author(s) -
Nadezhda Golubkina,
В. А. Заячковский,
Ирина Смирнова,
О. М. Вьютнова,
В. А. Харченко,
А. И. Молдован,
Ю. П. Шевченко
Publication year - 2021
Publication title -
ovoŝi rossii
Language(s) - English
Resource type - Journals
eISSN - 2618-7132
pISSN - 2072-9146
DOI - 10.18619/2072-9146-2021-5-69-74
Subject(s) - cichorium , cultivar , selenium , polyphenol , antioxidant , apiaceae , food science , biology , horticulture , botany , chemistry , biochemistry , organic chemistry
Relevance. Evaluation of nutritional value of seeds of agricultural crops is considered to be highly significant for revealing new sources of antioxidants for humans. Material. The aim of the present investigation was antioxidant status and selenium accumulation levels by chicory seeds (13 cultivars) and comparison of the results with antioxidants status of seeds of other root vegetables: celery (5 cultivars), parsley (2 cultivars), parsnip (3 cultivars) and carrot (7 cultivars). Results. Among agricultural crops studied chicory was characterized by 3-4 higher levels of selenium accumulation by seeds and relatively low total antioxidant activity and polyphenol content. Anomalously high protein content in chicory seeds may explain the efficiency of selenium accumulation while relatively low antioxidant activity may be connected with lower levels of essential oil. Direct correlations between polyphenol content and total antioxidant activity were demonstrated for carrot (r=+0.924; P<0.01) and chicory (r= 0.803; P<0.01) seeds.