Determination of Se content of 78 sesame accessions with different geographical origin

KURT C., DEMİRBAŞ A., Nawaz M. A., Chung G., Baloch F. S., ALTUNAY N.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.94, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 94
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.jfca.2020.103621
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Sesamum indicum, Micronutrient, Selenium, Biofortification, Daily intake, Nutrition, Food, Low income, SELENIUM CONTENT, FOOD CROPS, MICRONUTRIENTS, INCREASE, WHITE
  • Çukurova Üniversitesi Adresli: Evet

Özet

Selenium (Se) is an essential trace element for human health and plays an important role in fundamental physiological functions. Se accumulates in sesame seeds and this situation may differ between genotypes. Determination of Se content in food is very important because there is a narrow margin of safety between an adequate amount and overconsumption. The purpose of this study was to evaluate the variability in Se content among different sesame accessions from Turkey (12 sesame accessions) and 22 other countries from four continents (Asia, Africa, Europe and America). The determination of total Se in seed was performed with an atomic absorption spectrometer. The Se content of sesame seeds samples exhibited a wide range i.e. 0-9.32 mg kg(-1), with an average value of about 2.29 mg kg(-1). The accession India 1 had the highest Se concentration. The mean Se contents of sesame from 23 countries varied between 0.24-8.31 mg kg(-1) and with an average value of about 2.29 mg kg(-1). Sesame breeders can use the results of the present study to further the breeding programs for the development of new biofortified varieties.