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Effects of selenium addition on minimally processed leafy vegetables grown in a floating system
Author(s) -
Malorgio Fernando,
Diaz Karina E,
Ferrante Antonio,
MensualiSodi Anna,
Pezzarossa Beatrice
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3714
Subject(s) - selenium , leafy vegetables , nutrient , essential nutrient , food science , human health , chemistry , shelf life , leafy , dietary reference intake , biology , horticulture , medicine , environmental health , organic chemistry
BACKGROUND: In recent years the consumption of minimally processed leafy vegetables has been increasing. At the same time food quality and its effects on human health have become crucial issues. Since selenium (Se) is an important microelement due to its ability to defend human organisms against free radicals, we investigated the effects of Se on chicory and lettuce production, and assessed the feasibility of a floating system as a method of producing Se‐enriched vegetables. RESULTS: The addition of 0.5 and 1.0 mg Se L −1 to the nutrient solution resulted in an increase in the selenium concentration in the leaves, which had a positive effect on the plant yield. Selenium was generally effective in decreasing the production of ethylene and phenylalanine ammonia lyase (PAL) activity, even though a seasonal effect seemed to be present, consequently improving the quality of leafy vegetables and the shelf life in both species. The amount of Se accumulated in plants grown in the nutrient solution containing 0.5 mg Se kg −1 could provide the rational Se intake for human nutrition in accordance with the recommended dietary allowance (RDA) guidelines. CONCLUSIONS: The addition of Se in a nutrient solution can be a useful system for providing enriched leafy vegetables. The floating system can be used to modulate the availability of Se in nutrient solutions and to grow vegetables with the optimal Se content for human health. Copyright © 2009 Society of Chemical Industry