Effects of Selenium Biofortification on Phytochemical Characteristics of Some Table Grape Cultivars

Authors : Seda SUCU, Neval TOPCU ALTINCI, Adem YAĞCI, Duran KILIÇ, Sezer ŞAHİN, Rüstem CANGİ

Pages : 558-563

Doi:10.47115/bsagriculture.1322072

View : 96 | Download : 31

Publication Date : 2023-09-01

Article Type : Research Paper

Abstract :Table grapes, rich in vitamins and minerals, play an important role in human nutrition, thus largely used in daily diets. Selenium insert ignore into journalissuearticles values(Se); with positive impacts on human health and anticancerogenic effects, has recently become prominent in human nutrition and animal feeding. In this study, selenium fortifications were made at different doses insert ignore into journalissuearticles values(control, 4 ppm and 8 ppm); to 9 different table grape cultivars insert ignore into journalissuearticles values(Alphonse Lavallée, Bilecik İrikarası, Cardinal, Sultani Seedless, Tekirdağ Seedless, Italia, Lival, Victoria, Royal); and total phenolics, anthocyanins and flavonoids of the cultivars were determined. While total phenolics of the whole berry was presented, skin and pulp total anthocyanins and total flavonoids were presented separately. The greatest total phenolic amount was obtained from 4 ppm selenium treatment in Bilecik İrikara insert ignore into journalissuearticles values(157.31 mg/g); cultivar. The greatest total anthocyanin contents were obtained from the skin of with 8 ppm selenium treatment in Alphonse Lavallée insert ignore into journalissuearticles values(11.22 mg/g);. Selenium treatments increased total flavonoids of Bilecik İrikarası, Lival, Royal and Sultani Seedless cultivars. It was concluded based on findings that Se treatments influenced phytochemical characteristics of the table grapes.
Keywords : Selenium, Total phenolic, Total anthocyanin, Italia, Alphonse Lavallée

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