Production of selenium‐biofortified microgreens from selenium‐enriched seeds of basil

Puccinelli, Martina; Malorgio, Fernando; Rosellini, Irene; Pezzarossa, B.

doi:10.1002/jsfa.9826

Cited by 62 publications

(48 citation statements)

References 33 publications

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“…No deleterious effect of Se treatments was observed on the fresh yield of the four microgreen genotypes studied. The non-significant effect on yield observed in green and purple basil was in agreement with previous studies on Se-biofortified microgreens [9] and mature plants [26] of basil. On the other hand, the beneficial Se effect found on the yield of coriander and tatsoi was consistent with the growth-promoting response to low Se doses demonstrated in previous works on rice sprouts [49] and mature plants of Indian mustard [50], ryegrass [51], spinach [52], and lettuce [53].…”

Section: Fresh Biomass Yield and Dry Matter Contentsupporting

confidence: 92%

“…The nutraceutical value of microgreens may be further enhanced through biofortification with micronutrients. Selenium (Se) applications have been shown to have the dual effect of both enriching food with an essential microelement and increasing the overall content of bioactive compounds in microgreens [9,10].…”

Section: Introductionmentioning

confidence: 99%

“…Although many Se biofortification studies have covered a wide range of cereal and vegetable crops, including wheat [35], rice [36], tomato [37], potato [38], beans [39], pea [40], endive [41], broccoli [42], rocket [27], lettuce [43], garlic [44], and shallot [45], the biofortification of microgreens with selenium has been poorly studied, aside from a few works on buckwheat [46], wheat [10], and basil [9]. Nevertheless, the effect of Se biofortification on the phenolic profile of microgreens has never been investigated.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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Selenium (Se) is considered essential for human nutrition as it is involved in the metabolic pathway of selenoproteins and relevant biological functions. Microgreens, defined as tender immature greens, constitute an emerging functional food characterized by overall higher levels of phytonutrients than their mature counterparts. The nutraceutical value of microgreens can be further improved through Se biofortification, delivering Se-enriched foods and potentially an enhanced content of bioactive compounds. The current study defined the effect of sodium selenate applications at three concentrations (0, 8, and 16 μM Se) on the bioactive compounds and mineral content of coriander, green basil, purple basil, and tatsoi microgreens grown in soilless cultivation. Analytical emphasis was dedicated to the identification and quantification of polyphenols by UHPLC-Q-Orbitrap-HRMS, major carotenoids by HPLC-DAD, and macro micro-minerals by ICP-OES. Twenty-seven phenolic compounds were quantified, of which the most abundant were: Chlorogenic acid and rutin in coriander, caffeic acid hexoside and kaempferol-3-O(caffeoyl) sophoroside-7-O-glucoside in tatsoi, and cichoric acid and rosmarinic acid in both green and purple basil. In coriander and tatsoi microgreens, the application of 16 μM Se increased the total phenols content by 21% and 95%, respectively; moreover, it improved the yield by 44% and 18%, respectively. At the same Se dose, the bioactive value of coriander and tatsoi was enhanced by a significant increase in rutin (33%) and kaempferol-3-O(feruloyl)sophoroside-7-O-glucoside (157%), respectively, compared to the control. In green and purple basil microgreens, the 8 μM Se application enhanced the lutein concentration by 7% and 19%, respectively. The same application rate also increased the overall macroelements content by 35% and total polyphenols concentration by 32% but only in the green cultivar. The latter actually had a tripled chicoric acid content compared to the untreated control. All microgreen genotypes exhibited an increase in the Se content in response to the biofortification treatments, thereby satisfying the recommended daily allowance for Se (RDA-Se) from 20% to 133%. The optimal Se dose that guarantees the effectiveness of Se biofortification and improves the content of bioactive compounds was 16 μM in coriander and tatsoi, and 8 μM in green and purple basil.

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Section: Fresh Biomass Yield and Dry Matter Contentsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…For example, for patients with impaired kidney function requiring a low potassium diet, the nutrient solution used can be prepared with low or no potassium (Renna, Castellino, Leoni, Paradiso, & Santamaria, ). Puccinelli, Malorgio, Rosellini, and Pezzarossa () found that selenium supplementation of the hydroponic nutrient solution for basil microgreens produced selenium‐enriched leaves and increased antioxidant capacity. Since rocket microgreens accumulate nitrogen excessively, the ability to meet E.U.…”

Section: Other Nutritional Facetsmentioning

confidence: 99%

Microgreen nutrition, food safety, and shelf life: A review

Turner

Luo

Buchanan

2020

Journal of Food Science

141

101

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Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.

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“…Proportional enhancement of the Se content in plants after adding its various concentrations to the soil was described earlier by other authors. 12,29,30 Translocation of Se between organs was observed by Germ et al 31 and Turakainen et al 32 after its foliar application in potato. In potato plants, Se preferentially accumulated in the leaves, roots, and stolons rather than in tubers.…”

Section: Resultsmentioning

confidence: 93%

Translocation of elements and sugars in wheat genotypes at vegetative and generative stages under continuous selenium exposure

et al. 2019

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BACKGROUND Biofortification with selenium (Se) elevates its concentration in feed and fodder plants and helps to prevent health problems in animals and humans. The aim of this study was to describe Se‐induced modifications in the accumulation of elements important for the proper functioning of wheat, one of the most popular cereals. The presence of Se correlated with carbohydrate synthesis and electron paramagnetic resonance (EPR). This explained the mechanisms of Se's antioxidant activity. RESULTS Selenium accumulation in vegetative and generative leaves, and in the grains of three wheat genotypes (cv. Parabola, cv. Raweta and cv. Manu), differing in their stress tolerance and grown hydroponically in the presence of 10 or 20 μM Na2SeO4,, was proportional to its content in the medium. Stronger Se accumulation was typical of a stress‐sensitive genotype. Selenium generally promoted the uptake of macronutrients and micronutrients but their distribution depended on tissue and genotype. Changes in the Se‐induced EPR signals of paramagnetic metals and organic radicals corresponded with stress tolerance of the tested genotypes. CONCLUSIONS Se application increased the accumulation of nutrients and carbohydrates that are vital for proper plant growth and development. Accelerated uptake of molybdenum (Mo), an element improving dietary properties of grains, may be an additional advantage of Se fertilization. The mechanisms of Se‐induced changes in removing Mn and iron (Fe) ions from macromolecules may be one of the factors that differentiate plant tolerance to oxidative stress. © 2019 Society of Chemical Industry

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Production of selenium‐biofortified microgreens from selenium‐enriched seeds of basil

Cited by 62 publications

References 33 publications

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

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

Microgreen nutrition, food safety, and shelf life: A review

Translocation of elements and sugars in wheat genotypes at vegetative and generative stages under continuous selenium exposure

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