Características físico-químicas de microverdes de lentilha: resultados em solo tratado com diferentes concentrações de selênio (Lens culinaris Medik)

Abstract

Although lentils (Lens culinaris Medik) are widely consumed as whole seeds, they remain largely unexplored as microgreens. Microgreens have gained attention for their high nutritional value and the presence of bioactive compounds, and are considered promising foods for promoting health. In this context, the present study aimed to evaluate the physicochemical characteristics and the content of bioactive compounds in lentil microgreens subjected to biofortification with selenium, in the forms of sodium selenate and sodium selenite, at different concentrations. The lentil seeds were supplied by EMBRAPA, and the microgreens were grown for 12 days at the Seed Laboratory of the Federal University of Uberlândia, Umuarama campus. Soil treated with different concentrations of selenium (0, 1, 5, 10, and 20%) was used. Analyses were conducted to determine moisture content, protein content using the Kjeldahl method, antioxidant activity using the DPPH method, and quantification of carotenoids and chlorophylls (a, b, and total). The results were analyzed using a completely randomized design in a factorial scheme (2 × 4) + 1 additional treatment. The microgreens had a high moisture content, ranging from 88.8% to 89.8%, with no significant differences among the treatments. Protein content (%) showed a significant increase in the treatments with sodium selenite, particularly at the 5% concentration (61.4%), which was higher than that of the control (42.4%). Regarding antioxidant activity (%AA), the highest values were observed in the selenite treatments at concentrations of 10% (20.50%AA) and 20% (29.20%AA), differing significantly from the control (11.63%AA). For carotenoids (mg/g), the highest levels were observed at concentrations of 20% selenate (0.1416 mg/g) and selenite (0.1504 mg/g). The highest values of total chlorophyll (μg/g of dry matter) were obtained with 20% selenite (2.0881 μg/g of dry matter). Overall, it was found that the response of the microgreens varied according to the chemical form and concentration of selenium applied, with sodium selenite standing out as it promoted the greatest increase in antioxidant, protein, and photosynthetic pigment parameters. Thus, selenium biofortification demonstrated potential to increase the nutritional and functional value of lentil microgreens, highlighting its applicability in the development of foods with higher added value.