The Effect of Selenium (Se) Supplementation on the Bioactive Compounds and Antioxidant Activity in Red Cabbage Microgreens

This study aimed to evaluate the effect of selenium (Se) supplementation on the bioactive compounds and antioxidant activity in red cabbage microgreens. The microgreens were cultivated for 14 days under controlled conditions (23 ± 1°C; 86 ± 5% relative humidity; 16-hour light/8-hour dark photoperiod; light intensity of 60 µmol m-2 s -1 using white light) with or without selenium (0 (control) and 10 mg/L as sodium selenate). Hypocotyl length, color, and chemical parameters were evaluated every two days during the preharvest period, while selenium content and biomass yield were assessed on the harvest day. Selenium treatment promoted hypocotyl elongation of the microgreens. Selenium content significantly increased in the treated microgreens (6.12 mg/kg) compared with the control treatment. Notably, microgreens treated with selenium showed significant increases in phenolic compounds, flavonoids, ascorbic acid, and anthocyanins, along with enhanced antioxidant activity. These findings suggest that selenium supplementation can enhance the nutritional quality and antioxidant potential of red cabbage microgreens without adversely affecting their physical or chemical properties.