Zea mays L. Grain: Increase in Nutraceutical and Antioxidant Properties Due to Se Fortification in Low and High Water Regimes

被引:32
作者
D'Amato, Roberto [1 ]
De Feudis, Mauro [1 ]
Guiducci, Marcello [1 ]
Businelli, Daniela [1 ]
机构
[1] Univ Perugia, Dept Agr Environm & Food Sci, I-06121 Perugia, Italy
关键词
maize flour; water availability; phenolic acids; carotenes; Se-amino acids; PHENOLIC-COMPOUNDS; DROUGHT STRESS; SELENIUM; MAIZE; YIELD; SELENATE; ACID; BIOFORTIFICATION; BIOSYNTHESIS; PRODUCTIVITY;
D O I
10.1021/acs.jafc.9b02446
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
This work aimed to investigate the effect of selenium (Se) and irrigation on the grain yield, on the forms of Se, phenols, and carotenes, and on some antioxidant activities of maize (Zea mays L.) grains. To reach this goal, a 2 year experiment was undertaken. Maize was fertigated with sodium selenite at the rate of 200 g of Se ha(-1) and grown under two water regimes. While the irrigation did not show a clear effect on the selected parameters, Se fertigation increased the contents of inorganic and organic Se forms, xanthophyll, and salicylic acid. Furthermore, while Se fertigation decreased the hydroxycinnamic acid content, generally higher antioxidant activities were found in Se-treated grains than in the control. These findings suggest that Se fertigation increases most of the nutraceutical values of maize grains, which therefore might improve human and livestock health and could increase the maize grain shelf life and its byproducts.
引用
收藏
页码:7050 / 7059
页数:10
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