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Isoflavones profiles and cellular antioxidant activity (CAA) of soybeans (Glycine max) germinated for different times with several sodium selenite (Na2SeO3) concentrations were assessed. The experiments were performed using central composite design and isoflavones evaluated by HPLC–UV and HPLC-MS-TOF. Malonylated genistein and malonylated daidzein glycosides were the main isoflavones associated to the soybean sprouts. Soybeans germinated for 48 h at 20 °C with a frequent spraying of water containing less than 32 mg/L of Na2SeO3 per liter contained the optimal concentrations of selenium (Se), total isoflavones and cellular antioxidant activity. This research demonstrated that Se-enriched soybean sprouts are a good source of both dietary Se and isoflavones and potentially can be used to formulate new functional foods.

Response surface methodology and desirability function were used as tools to optimize wheat (Triticum aestivum L) germination conditions in the presence of SeO3Na2 to obtain selenium (Se)-enriched kernels. The effects of Se concentration (32.85–54.76 mg SeO3Na2/L), germination time (24–48 h) and germination temperature (18–25 °C) were investigated. The best Se-enriched wheats were selected based on selenomethionine (SeM) content, α-amylase activity (AC), and sprouting features such as kernel moisture (KM) content, germinated grains (GG) and radicle growth (RG). A second order polynomial model produced a satisfactory fitting of the experimental data considering the total kernel SeM content (R2adj = 58.8, S = 14.29), AC (R2adj = 59.80, S = 48.78), KM (R2adj = 71.30, S = 2.94), GG (R2adj = 66.70, S2 = 1.20) and RG (R2adj = 84.60, S = 23.38). Total desirability (δ) value was 67.6% in operational conditions (35 mg Se/L, 25 °C and 24 h germination). Under these conditions sprouted kernels contained 41.8 g/100 g, 95.5% and 98% for KM, GG and RG respectively, and 54 mg Se/kg as SeM and 54.8 CU of AC. In conclusion, the generated models with desirability methodology could be useful to optimize SeM content and alpha amylase activity in Se-enriched sprouted wheat kernels.