Selenium Nanoparticles Improve Quality, Bioactive Compounds and Enzymatic Activity in Jalapeño Pepper Fruits

Abstract

Trace element malnutrition causes the development of chronic degenerative diseases. The consumption of minerals and other compounds of biochemical origin through the intake of vegetables can attenuate these deficiencies to a great extent. Because the content in the plant depends on the conditions where it develops, there are still deficiencies that should be taken into consideration. For example, in Mexico, the intake of selenium does not cover the recommended daily requirement. The objective of this study was to use selenium nanoparticles (nSe) as a selenium (Se) source and to determine the effects on agronomic indices, antioxidant compounds, enzymatic activity, and accumulation of Se in fruits of a jalapeño pepper crop. Different concentrations of nSe (1, 15, 30, and 45 mg L−1) were supplied via drench to jalapeño pepper plants at 15, 30, 45, and 60 days after transplanting. The results indicate that applying nSe via drench with 45 mg L−1 increased crop yield and antioxidant compounds. Moreover, all doses evaluated modified the activity of the enzymes ascorbate peroxidase (APX), glutathione peroxidase (GSH-Px), and phenylalanine ammonium lyase (PAL), as well as improved the concentration of Se in fruits. The nSe incorporation via drench is an alternative to increase the content of Se and other nutraceutical compounds in jalapeño pepper fruits, possibly positively influencing human nutrition when consumed.

Impacts of Selenium–Chitosan Treatment on Color of “Red Globe” Grapes during Low-Temperature Storage

“…Beyond its antioxidant capability, selenium possesses antimicrobial properties [15], effectively inhibiting the proliferation of bacteria and fungi. Moreover, it contributes to fortifying cell membranes, diminishing their permeability [16]. Sodium selenite, a selenium compound, can affect the activity of specific enzymes in fruits and vegetables, such as polyphenol oxidase [17], consequently defeating food aging and spoilage by impeding naturally occurring enzyme-facilitated biochemical reactions.…”