Biofortification of chickpeas with selenium (Se) and zinc (Zn): impact on their biological functionality (#628)

Authors

Balderrama Ontiveros, David

López Millán, Emilio

Serrano Sandoval, Sayra N.

Antunes Ricardo, Marilena

Abstract

Zinc (Zn) and selenium (Se) are essential micronutrients for optimal growth, cognitive function, cellular self-regulation, and overall functioning in humans. The objective of this study was to evaluate the impact of biofortification of chickpeas with Zn and Se on their antioxidant, antihypertensive, and anti-inflammatory properties. Biofortification was carried out by germination with the following salts: control, Na₂SeO₃, ZnSO₄, ZnSeO₃, and Na₂SeO₃+ZnSO₄. The sprouts obtained were processed to obtain chickpea flours, which were then subjected to simulated gastrointestinal digestion. In terms of mineral incorporation, Na₂SeO₃, ZnSeO₃, and Na₂SeO₃+ZnSO₄ treatments showed an increase by 82% to 205% in Se incorporation in chickpea flour compared to the control, while the Zn content increased by 9- and 2-times in the ZnSO₄ and ZnSeO₃ treatments, respectively, compared to the control. Likewise, treatment with Na₂SeO₃ resulted in higher concentrations of biocanin A glycoside, malonylated biocanin A glycoside, and biocanin A. The combination of Se and Zn during germination increased the antioxidant, antihypertensive, and anti-inflammatory properties of chickpea sprouts, compared to treatments germinated in the presence of the salts independently. The combination of Se and Zn during the germination process could become an effective and economical strategy for mineral fortification in novel foods, improving the bioavailability of these minerals and the functional characteristics of the food.