Selenium Biofortification Impacts the Nutritive Value, Polyphenolic Content, and Bioactive Constitution of Variable...

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Selenium (Se) is essential for human nutrition, involved in selenoprotein metabolism.
• Microgreens are functional foods with higher phytonutrients than mature plants.
• Se biofortification can enhance microgreens' nutraceutical value and bioactive compound content.

Purpose of the Study:

• To investigate the effect of sodium selenate on bioactive compounds and mineral content in microgreens.
• To determine optimal Se application rates for enhancing nutritional quality in coriander, basil, and tatsoi.

Main Methods:

• Microgreens (coriander, green basil, purple basil, tatsoi) were grown in soilless cultivation.
• Sodium selenate was applied at 0, 8, and 16 μM Se concentrations.
• Polyphenols (UHPLC-Q-Orbitrap-HRMS), carotenoids (HPLC-DAD), and minerals (ICP-OES) were analyzed.

Main Results:

• Se application increased Se content in all microgreens, meeting 20-133% of the recommended daily allowance (RDA-Se).
• Optimal Se doses (16 μM for coriander/tatsoi, 8 μM for basil) enhanced total phenols, specific polyphenols (e.g., rutin, kaempferol derivatives, cichoric acid), and lutein.
• Yield increased in coriander (16 μM Se, +44%) and tatsoi (16 μM Se, +18%); green basil showed increased macroelements (+35%) and polyphenols (+32%) at 8 μM Se.

Conclusions:

• Selenium biofortification effectively increases Se content and bioactive compounds in microgreens.
• Specific Se doses optimize nutritional enhancement for different microgreen species.
• Biofortified microgreens represent a promising strategy for delivering essential nutrients and functional compounds.