Biofortification of Sodium Selenate Improves Dietary Mineral Contents and Antioxidant Capacity of Culinary Herb Microgreens

Abstract

Selenium biofortification of plants has been suggested as a method of enhancing dietary selenium intake to prevent deficiency and chronic disease in humans, while avoiding toxic levels of intake. Popular herbs such as basil (Ocimum basilicum L.), cilantro (Coriandrum sativum L.), and scallions (Allium fistulosum L.) present an opportunity for biofortification as these plants are used for added flavors to meals and are available as microgreens, young plants with increasing popularity in the consumer marketplace. In this study, basil, cilantro, and scallion microgreens were biofortified with sodium selenate under hydroponic conditions at various selenium concentrations to investigate the effects on yield, selenium content, other mineral contents (i.e., sodium, potassium, calcium, magnesium, phosphorus, copper, zinc, iron, manganese, sulfur, and boron), total phenol content, and antioxidant capacity [oxygen radical absorbance capacity (ORAC)]. The results showed that the selenium content increased significantly at all concentrations, with scallions demonstrating the largest increase. The effects on other minerals varied among herb species. Antioxidant capacity and total phenol content increased in all herbs at the highest selenium treatments, but basil and scallions demonstrated a decreased crop yield. Overall, these biofortified culinary herb microgreens are an ideal functional food for enhancing selenium, other dietary minerals, and antioxidants to benefit human health.

Agronomic Biofortification with Se, Zn, and Fe: An Effective Strategy to Enhance Crop Nutritional Quality and Stress Defense—A Review

“…This suggests that microgreens have a higher nutritional value and greater health benefits compared to mature leafy vegetables. The increased antioxidant capacity detected in the Se-enriched microgreens is in agreement with the results obtained in P. oleracea (Puccinelli et al 2021a) and Ocimum basilicum L. Coriandrum sativum L., and Allium fistulosum L. (Newman et al 2021). The application of selenate and selenite at 100 μM dm −3 was tested on three varieties of broccoli.…”

“…Agronomic biofortification is also recognized as one of the cheapest ways to reduce mineral deficiency in the human diet. Additionally, many reports evidence that biofortification, besides micronutrient enrichment of plants, also has a significant influence on the synthesis of other compounds that exhibit nutritional properties (Newman et al 2021;Puccinelli et al 2021bPuccinelli et al , 2019aSkrypnik et al 2019). For plants, application of Zn, Se, and Fe also effectively supports the fight with biotic stresses (Adrees et al 2021;Noreen et al 2020;Rizwan et al 2019).…”

Increasing vitamin C through agronomic biofortification of arugula microgreens

“…For example, Di Gioia et al 32 found success in biofortifying microgreens with Zn and Fe supplemental solutions, but with species specific responses. Similarly, Puccinelli et al 33 , and Newman et al 34 , have successfully increased Se in herbs grown as microgreens. Germ et al 35 , also had success in increasing Se and I in common buckwheat microgreens.…”

Vitamin C biofortification of broccoli microgreens and resulting effects on nutrient composition

“…Several studies have attempted to improve microgreen nutrient profiles with success. However, these attempts were limited to few nutrients such as iron (Fe), zinc (Zn), selenium (Se) and iodine (I) (Di Gioia et al, 2019;Germ et al, 2019;Newman et al, 2019;Puccinelli et al, 2019;Pannico et al, 2020;Newman et al, 2021;Puccinelli et al, 2021) and few phytochemicals such as carotenoids (Brazaityte et al, 2015;Samuolienėet al, 2017). It is important to extend these biofortification attempts across all the essential nutrients, especially vitamins.…”