Biofortification with selenium improves bioactive compounds and antioxidant activity in jalapeño pepper
DOI:
https://doi.org/10.29312/remexca.v12i8.3066Keywords:
Capsicum annuum L., bioactive compounds, functional foodAbstract
Selenium (Se) is an essential oligo-element for human health and in plants is considered a beneficial element, as it is a growth promoter and a trigger for the antioxidant response in plants. Biofortification with Se aims to obtain foods rich in this oligo-element, of high nutritional quality that help combat the problems of malnutrition in the population. The present work aims to evaluate the ability of selenate (Na2SeO4) on yield, biosynthesis of bioactive compounds and their accumulation in chili fruits. For this, five treatments were applied via nutrient solution: 0, 1.5, 3, 4.5 and 6 mg L-1. At harvest, nutraceutical quality, accumulation of Se in fruits, as well as crop yield were quantified. Biofortification with Se positively modified the biosynthesis of bioactive compounds and their concentration in fruit, without a decrease in yield. The incorporation of Se in the nutrient solution is an option to obtain functional foods with nutraceutical quality and with the possibility of improving public health after consumption.
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