Biofortification of Lettuce and Basil Seedlings to Produce Selenium Enriched Leafy Vegetables

Abstract

Selenium (Se) biofortification of plants has been recognized as a good strategy to improve the nutritive value of vegetables and increase Se daily intake in humans. Identifying the most appropriate method to enrich plants is a key issue in the biofortification process. We tested a biofortification technique that produces Se enriched seedlings for transplant, yet barely modifies conventional cultivation techniques. Lettuce (Lactuca sativa L.) and sweet basil (Ocimum basilicum L.) were exposed to selenium by adding 0, 1 and 3 mg L−1 (lettuce) and 0, 2 and 3 mg L−1 (basil) of Se, as sodium selenate, to the growing substrate immediately after sowing. When seedlings reached an appropriate size, they were transplanted into the open field, and plants were grown until maturity. Lettuce and basil seedlings accumulated selenium without any reduction in leaf biomass at maturity. The highest dose of Se induced a higher antioxidant capacity and flavonoid content in both species at both sampling times. At maturity, biofortified plants still showed a higher leaf Se content compared to the control, and would be able to provide from 10% to 17% (lettuce) and from 9% to 12% (basil) of the adequate intake (AI) of Se.