Comparative study of the effects of selenium yeast and sodium selenite on selenium content and nutrient quality in broccoli florets (Brassica oleracea L. var. italica).

Jia-Ying Gui, Shen Rao, Yuanyuan Gou, Feng Xu, Shuiyuan Cheng

Journal of the science of food and agriculture 2022 Mar 15

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Approximately 0.5-1 billion people worldwide face the risk of selenium (Se) deficiency because of the low Se concentration in their diets. Broccoli can accumulate Se and comprises a source of daily Se supplement for humans. Se biofortification is an effective strategy for enhancing Se content in crops. In the present study, the effects of Se yeast and selenite application on the Se content and nutrient quality of broccoli were investigated. Broccoli growth was promoted by Se yeast but inhibited by selenite. The total Se content of broccoli florets remarkably increased with increasing exogenous Se fertilizer concentrations. The main Se species in broccoli florets were methyl-selenocysteine and selenomethionine, and their contents were significantly higher under Se yeast treatments than under selenite treatments. Se(VI) was detected only under selenite treatments. Se yeast and selenite had different influences on soluble sugar, soluble protein, vitamin C and free amino acid contents in broccoli florets. The total phenolic acid and glucosinolate contents were substantially increased by Se yeast and selenite, although the total flavonoid content was reduced by Se yeast. Tests on antioxidant enzyme activities revealed that several antioxidant enzymes (catalase, peroxidase, superoxide dismutase and glutathione peroxidase) responded to Se yeast and selenite treatments. Se yeast is preferred over selenite for maximizing Se uptake and nutrient accumulation in Se-rich broccoli cultivation. However, an extremely high Se content in broccoli florets cannot be directly consumed by humans, although they can be processed into Se supplements. © 2021 Society of Chemical Industry. © 2021 Society of Chemical Industry.

Citation

Jia-Ying Gui, Shen Rao, Yuanyuan Gou, Feng Xu, Shuiyuan Cheng. Comparative study of the effects of selenium yeast and sodium selenite on selenium content and nutrient quality in broccoli florets (Brassica oleracea L. var. italica). Journal of the science of food and agriculture. 2022 Mar 15;102(4):1707-1718