Accumulation and speciation of selenium in biofortified vegetables grown under high boron and saline field conditions

• Published in: Food Chemistry: X 2020-03, Vol.5, p.100073-100073, Article 100073
• Main Authors: Bañuelos, Gary S., Freeman, John, Arroyo, Irvin
• Format: Article
• Language: English
• Subjects: Bioactive Se compounds; Biofortification; Selenium; Selenoamino acids
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2019.100073

•Vegetables tolerated high B and saline soils.•Vegetables accumulated naturally occurring Se and other essential nutrients.•Monomethylated selenoamino acids were the primary organic forms. Selenium (Se) biofortification, as an agronomic-based strategy, is utilized to produce Se-enriched food products for increasing Se intake in inhabitants in Se-deficient regions. This strategy can be accomplished by soil and foliar application of Se or by growing crops in soils naturally high in Se. In this study, different cruciferous vegetables were field-grown in high boron (B) and saline soils of central California containing naturally high levels of Se. We investigated whether Se biofortification occurs in salt- and B-tolerant vegetables grown in poor-quality soil. The uptake of Se and other elements occurred in all vegetables. In plant tissues, Se speciation analyses showed greatest percentages of Se-containing compounds were contained in organic Se forms (monomethylated) and as selenate in the inorganic Se forms. Selenium-enriched vegetables produced from saline soils high in B and Se can be a natural source of Se-biofortified food that can be consumed as bioactive food products.