The effect of selenium bio-fortification on the nutritive value of kitchen mint (Mentha spicata)

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Raees Khan, Muhammad Arif, Tariq Masood, Masood Ahmad, Zafar Ali Shah, Muhammad Ilyas, Maliha Javed

Abstract

The study was conducted to measure the effect of selenium (Se) bio-fortification on the nutritive value of kitchen mint (Mentha spicata) and to produce selenium-dense traits to combat selenium deficiency. The effect of five different levels (0, 25, 50, 75 and 100 ppm) of Na2SeO4 (sodium selenate) on the proximate composition, phenolic content, antioxidant activity, total flavonoids and selenium content of the mint were investigated. Treatments were topically applied six times to the plants. A gradual increase was observed in crude fiber, crude protein, moisture and ash except for crude fat. Furthermore, an increase in antioxidant activity, total flavonoids, total polyphenols and selenium content of the mint were also observed with the increase in selenium concentrations. Among all the treatments used in the study, T5 (100 ppm) was found to have maximum mean values for all the parameters i.e. crude fiber (9.98%), crude protein (18.82%), moisture (4.99%), ash (19.09%), antioxidant activity (44.31%I), total flavonoids (0.59mgg-1), total polyphenols (1.61mg GAE/100g) and selenium content (23.95µg g-1). It was concluded that the nutritive value of Mentha spicata can be enhanced by the applications of selenium and hence can be served as a source to combat selenium deficiency.


Keywords: Antioxidant activity; Bio-fortification; Mentha spicata; Proximate composition; Phenolic content; Selenium


http://dx.doi.org/10.19045/bspab.2023.120140

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