Selenium (Se). a main antioxidant component in cereal grain. is essential for animals and human health reducing risk factors of many dangerous diseases. Over the past decades. intake of this trace element had dropped due to low Se content in large areas of European countries including Hungary. Se-rich. high-protein cereal products became a focus for both animal feed and human consumption. In the study. we examined the following: i) grain Se concentration of wheat (Triticum aestivum L.) and triticale (Triticosecale Wittm.) intake to detect intra- and inter-genetic variations and ii) possible comparison relationship of this trace element to end product integrity. quality and relevant technological aspects. Se content of the whole meal grain was tested via atomic absorption spectroscopy (AAS). Despite generally poor Se soil content of the experimental area where samples were collected. significant differences were found for both species. In general. triticale contained higher Se concentration than wheat did. Spring type cereals had significantly higher grain Se and protein concentration than those of winter ones. Grain Se content showed positive correlation with magnesium. copper. zinc. manganese. tocopherol and crude protein concentration. Remarkable intra-specific variations were found in Se concentration. however in future. additional studies. methods and resources will be required for identifying ways of increasing Se content in cereal foodstuff and feed.
ASJC Scopus subject areas
- Food Science