Especiação química de Fe e Se em brotos de feijão azuki: avaliação de processo de enriquecimento

• Ano de defesa: 2017
• Autor(a) principal: Oliveira, Aline Pereira de [UNIFESP]
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de São Paulo
• Palavras-chave em Português: Adzuki bean; Sprouts; Enrichment; Iron; Selenium; Feijão azuki; Brotos; Enriquecimento; Ferro; Selênio
• Link de acesso: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=5014575; http://repositorio.unifesp.br/handle/11600/50041

The adzuki bean (Vigna angularis) is among the bean species most used and recommended for cultivation and consumption of sprouts. Therefore, considering the nutritional benefits in the consumption of the adzuki bean sprouts and the importance of Fe and Se for human nutrition, strategies to enrich the edible part of this plant with these elements are essentials. However, it should be evaluated if the edible part of the enriched plant presents the same morphological and chemical characteristics of the food cultivated in natural conditions. For this, in this work was evaluated the absorption, accumulation and translocation of Fe and Se in adzuki bean sprouts cultivated in enriched medium with different masses and species of Fe (FeSO4, FeCl3 and NaFe(III)-EDTA) and Se (Na2SeO3 and Na2SeO4), as well as mixtures of Fe and Se. Beside this, it was verified the enrichment effects in: (1) total concentration of essential elements (Ca, Cu, Fe, K, Mg, P, S, Se e Zn); (2) distribution of albumin, globulin, prolamin and glutelin; (3) distribution of metalloproteins of Fe and selenoproteins; (4) concentration of Fe (soluble and inorganic) and Se (organic and inorganic) species and (5) elemental bioaccessibility. The results indicated that the enrichment with Fe(III)-EDTA favored the translocation to the aerial part of the plant and increased 75 % the Fe concentration in the stem, besides promoting Fe interactions with albumins (141 %), globulins (180 %) and glutelins (93 %). For the enrichment adding 100 μg of Se to the culture medium, sprouts with morphological characteristics identical to the control group were obtained and the translocation to the stem using Se (VI) was 786 % higher than Se (IV), but the percentage of Se associated to protein (albumins, globublins, prolamins and glutelins) was 100 % (Se(IV)) and 35 % (Se(VI)). In the evaluation of competition between Fe and Se adding both simultaneously to the culture medium, there were no competitions between these elements in the edible part of the plant. Based on the methods proposed for speciation of Fe (soluble and inorganic), it was verified that the enrichment with Fe increased the concentration of soluble Fe (50 %) and inorganic Fe (145 %). In the speciation of Se (organic and inorganic) in the edible part of the sprouts enriched with Se (VI), 92 % of the total Se concentration corresponded to hydrophilic organic species, which are more bioavailable and less toxic when compared to the inorganic species. In the bioaccessibility study for enriched sprouts, Fe and Se were 83 and 100 % bioaccessible, respectively. Additionally, it is important to point out that enrichment strategies did not decrease the bioaccessibility of the most elements studied when compared to the control group. Therefore, the proposed enrichment procedures with Fe and Se are a good alternative to help in the reduction of Fe and Se deficiencies, as well as to maintain the recommended daily intake.