Selenium Fertilization Alters the Chemical Composition and Antioxidant Constituents of Tomato (Solanum lycopersicon L.)

Although selenium (Se) is a known anticarcinogen, little is known regarding how Se affects other nutritional qualities in crops. Tomato (Solanum lycopersicon) was supplied with 0–50 μM selenate and analyzed for elemental composition and antioxidant compounds. When supplied at low doses (5 and 10 μM) via the roots, Se stimulated the synthesis of phenolic compounds in leaves and reduced the levels of Mo, Fe, Mn, and Cu in roots. At higher doses (25 and 50 μM Se) leaf glutathione levels were 3–5-fold enhanced. Supply of selenate via foliar spray (0, 2, or 20 mg Se plant^–1) resulted in Se-biofortified tomato fruits, with Se levels low enough not to pose a health risk. The Se-biofortified fruits showed enhanced levels of the antioxidant flavonoids naringenin chalcone and kaempferol and a concomitant decrease of cinnamic acid derivatives. Thus, tomato fruits can be safely enriched with Se, and Se biofortification may enhance levels of other neutraceutical compounds.