Fenglan Zhao1, Jizhi Jin1, Meng Yang1, Franklin Eduardo Melo Santiago2, Jianping Xue1, Li Xu3,*, Yongbo Duan1,*
Phyton-International Journal of Experimental Botany, Vol.93, No.3, pp. 611-625, 2024, DOI:10.32604/phyton.2024.048295
- 28 March 2024
Abstract
Seed germination with selenium (Se) is promising for producing Se-biofortified foods. Mungbean (Vigna radiata (L.) Wilczek) sprout is freshly eaten as a salad dressed with sauce, making it superior for Se biofortification. Since the Se safety range for the human body is extremely narrow, it is imperative to evaluate the genotypic responses of mungbean sprouts to Se. This study evaluated the Se enrichment capacity and interaction with flavonoids and antioxidant systems in sprouts of 20 mungbean germplasms. Selenium treatment was done by immersing mungbean seeds in 20 μM sodium selenite solution for 8 h. Afterward, the
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