title: Selenium speciation profiles in biofortified sangiovese wine.
abstract: Biofortification is an agronomic-based strategy, utilized by farmers, to produce selenium (Se)-enriched food products that may help reduce dietary deficiencies of Se occurring throughout susceptible regions of the world. The foliar exposure route application ensures a high efficiency of Se assimilation by the plant since it does not depend on root-to-shoot translocation. In this study we treated grapevines of Sangiovese variety in the pre-flowering period with sodium selenate (100mg Se L-1). Se content was measured in leaves, fruit at harvest time and in wine respectively in treated and not treated samples with ICP-MS. At harvest, a higher amount of Se in the treated leaves compared to untreated ones was found, 16.0±3.1mgkg-1dry weight (dw) against 0.17±0.006mgkg-1dw in the untreated ones. The treated grapes had a content of Se of 0.800±0.08mgkg-1dw, while that untreated one 0.065±0.025mgkg-1dw. Immediately after the malolactic fermentation, the wine obtained from treated and untreated vines had a Se content of 0.620±0.09mg Se L-1and 0.024±0.010mg Se L-1respectively. In our case the percentage of inorganic Se is 26% of the total Se in the untreated wine, while in Se enriched wine this percentage increase to 47.5% of the total Se. The Se(VI) was the inorganic chemical form more present in enriched wine, probably due to foliar application with selenate. Distributions of Se species suggested being careful to the choice of the enrichment solutions to promote a balanced distribution of different chemical forms, perhaps favouring the accumulation of organic forms.
authors.affiliation: Facoltà di Scienze Agrarie, Alimentari e Ambientali -Istituto di Chimica Agraria ed Ambientale- Università Cattolica del Sacro Cuore di Piacenza, Via E. Parmense 84, 29122, Piacenza, Italy. Electronic address: mariachiara.fontanella@unicatt.it.
authors.forename: Maria Chiara
authors.initials: MC
authors.lastname: Fontanella
authors.affiliation: Dipartimento di Scienze Agrarie Alimentari e Ambientali, Università degli Studi di Perugia, Via San Costanzo, 06126, Perugia, Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: D'Amato
authors.affiliation: Dipartimento di Scienze Agrarie Alimentari e Ambientali, Università degli Studi di Perugia, Via San Costanzo, 06126, Perugia, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Regni
authors.affiliation: Dipartimento di Scienze Agrarie Alimentari e Ambientali, Università degli Studi di Perugia, Via San Costanzo, 06126, Perugia, Italy.
authors.forename: Primo
authors.initials: P
authors.lastname: Proietti
authors.affiliation: Facoltà di Scienze Agrarie, Alimentari e Ambientali -Istituto di Chimica Agraria ed Ambientale- Università Cattolica del Sacro Cuore di Piacenza, Via E. Parmense 84, 29122, Piacenza, Italy.
authors.forename: Gian Maria
authors.initials: GM
authors.lastname: Beone
authors.affiliation: Dipartimento di Scienze Agrarie Alimentari e Ambientali, Università degli Studi di Perugia, Via San Costanzo, 06126, Perugia, Italy.
authors.forename: Daniela
authors.initials: D
authors.lastname: Businelli
mesh_terms: D002851:Chromatography, High Pressure Liquid; D013058:Mass Spectrometry; D012643:Selenium / Q000032:analysis*; D018036:Selenium Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D018036:Selenium Compounds; D012643:Selenium
keywords: Foliar application; HPLC-ICP-MS; Selenium; Speciation; Wine