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Full-Text Articles in Food Science
The Effect Of Sodium Selenate Biofortification On Plant Yield, Mineral Content, And Antioxidant Capacity Of Culinary Herb Microgreens, Rachel G. Newman
The Effect Of Sodium Selenate Biofortification On Plant Yield, Mineral Content, And Antioxidant Capacity Of Culinary Herb Microgreens, Rachel G. Newman
Graduate Theses, Dissertations, and Problem Reports
Selenium (Se) biofortification of plants has been suggested as a method for enhancing dietary Se intake. Popular herbs such as basil (Ocimum basilicum), cilantro (Coriandrum sativum), and scallions (Allium fistulosum) are used for enhancing flavors. Microgreens are young seedlings harvested with one to two true leaves and are increasingly popular in the consumer marketplace. In this study, basil, cilantro, and scallion microgreens were treated with various concentrations of Se as sodium selenate in hydroponic conditions to investigate the effect on plant yield, mineral content (selenium, sulfur, sodium, potassium, phosphorus, calcium, magnesium, copper, iron, manganese, zinc, and boron), total phenolic compounds, …