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

Abstract

Table grapes, rich in vitamins and minerals, play an important role in human nutrition, thus largely used in daily diets. Selenium (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 (control, 4 ppm and 8 ppm) to 9 different table grape cultivars (Alphonse Lavallé, Bilecik İrikarası, Cardinal, Sultani Seedless, Tekirdağ Seedless, Italia, Lival, Victoria, Royal) and total phenolics, anthocyanins and flavonoids 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 with 4 ppm selenium treatment in Bilecik İrikara (157.31 ppm) cultivar. The greatest total anthocyanin contents were obtained from the skin of with 8 ppm selenium treatment in Alphonse Lavallé (11.22 mg/g). Selenium treatments increased total flavonoids of Bilecik İrikarası, Lival, Royal and Sultani Seedless cultivars. It was concluded based on entire findings that Se treatments influenced phytochemical characteristics of table grapes.