叶面亚硒酸钠施肥对油橄榄氧化应激、产量、生物强化及特级初榨橄榄油品质的影响

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-07 DOI:10.1002/jsfa.70164

Kellyn Klein, Maria V T Mariano, Pietro P M Duran, Thais Posser, Jeferson L Franco, Cimélio Bayer, Frederico C B Vieira

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引用次数: 0

摘要

背景：植物施硒可以增强植物对非生物胁迫的抵抗力，改善人体健康和营养状况。然而，橄榄树的硒施肥仍未得到充分研究。研究了亚硒酸钠叶面施肥对两个成熟的“Arbequina”橄榄园叶片硒含量、氧化胁迫、橄榄树生产力、特级初榨橄榄油生物强化及其理化和抗氧化特性的影响。结果：硒用量虽不影响果实产量，但与叶片总硒含量直接相关。在最高剂量的亚硒酸钠应用中，观察到EVOO中的硒水平略有增加。在第一次和第二次施用150和100 mg Se dm-3后，叶片的活性氧（ROS）水平较低。硒对橄榄油的理化品质和抗氧化性能无明显影响。结论：施硒可有效提高叶片硒含量；但对提高EVOO中硒的含量是不够的。随着时间的推移，施加剂量的亚硒酸钠影响氧化应激参数，表现出抗氧化和促氧化作用。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

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Effect of foliar sodium selenite fertilization on oxidative stress and productivity in Olea europaea L., biofortification and quality of extra virgin olive oil.

Background: Fertilization of plants with selenium (Se) can enhance their resistance to abiotic stresses and improve human health and nutrition. However, Se fertilization in olive trees remains underexplored. This study evaluated the effect of foliar sodium selenite fertilization on leaf Se content, oxidative stress, olive tree productivity, biofortification of extra virgin olive oils (EVOO), and their physicochemical and antioxidant attributes in two mature 'Arbequina' olive orchards.

Results: Although Se application did not affect fruit productivity, Se doses were related directly to total Se content in leaves. A slight increase in Se levels in EVOO was observed at the highest dose of sodium selenite applied. Lower levels of reactive oxygen species (ROS) were observed in leaves fertilized with 150 and 100 mg Se dm^-3, after the first and second application, respectively. Application of Se had no clear effect on the physicochemical quality of olive oil or its antioxidant properties.

Conclusion: Selenium application was effective in increasing Se concentration in leaves; however, it proved insufficient to enhance Se content in EVOO. Sodium selenite at the applied doses influenced oxidative stress parameters, exhibiting both antioxidant and pro-oxidant effects over time. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.