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Conference Agenda

Overview and details of the sessions of this conference. Please select a date or location to show only sessions at that day or location. Please select a single session for detailed view (with abstracts and downloads if available).

Please note that all times are shown in the time zone of the conference. The current conference time is: 24th Aug 2026, 05:30:50am America, Santiago

Daily Overview

Session

21F: Agriculture & Food
Virtual location: VIRTUAL: Agora Meetings

Presentation 6

9:40am - 9:48am

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

David Balderrama Ontiveros¹, Emilio López Millán^1,2, Sayra N. Serrano Sandoval¹, Marilena Antunes Ricardo^1,2

1: Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L, México; 2: Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur,15C.P. 64849, Monterrey, N.L, Mexico

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.