CAN BIOFORTIFICATION OF ZINC IMPROVE THE ANTIOXIDANT CAPACITY AND NUTRITIONAL QUALITY OF BEANS?

Emirates Journal of Food and Agriculture

Esteban Sánchez¹  Juan Pedro Sida-Arreola²  María Antonia Flores-Córdova³  Pablo Preciado-Rangel⁴  Dámaris Leopoldina Ojeda-Barrios⁵  Graciela Dolores Ávila-Quezada⁵  César Márquez-Quiroz⁶ 

[1] Centro de Investigación en Alimentación y Desarrollo A.C.;Centro de Investigación en Alimentación y Desarrollo, A.C.;Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Chihuahua, México;Instituto Tecnológico de Torreón;Universidad Autónoma de Chihuahua;Universidad Juárez Autónoma de Tabasco, Villahermosa, Tabasco, México

关键词: Phaseolus vulgaris;    biofortification;    antioxidant capacity;    nutritional quality;   

DOI  :  10.9755/ejfa.2016-04-367

学科分类：农业科学（综合）

来源: United Arab Emirates University, Faculty of Food and Agriculture

【 摘 要 】

The aim of this study was to evaluate the effect of zinc biofortification on the antioxidant capacity and nutritional quality of green bean (Phaseolus vulgaris L.) under greenhouse conditions. Zinc was applied using two forms (ZnSO4 and Zn-DTPA) at four doses of application (0, 25, 50 and 100 µmol) added under a hydroponic system, and were tested over a period of 40 days. The antioxidant capacity was assessed in seeds, as well as the nutritional quality. The results indicate that biofortification with Zn improves antioxidant capacity and nutritional quality of beans, considered the main attributes bean quality and consumer health. The highest antioxidant capacity was obtained with the dose of 25 µmol Zn chelate compared to the form of sulphate; while in the nutritional value of beans both forms of Zn chelate and sulfate content had similar doses of 25 to 50 µmol. Finally, we conclude that it is feasible to implement a program biofortification Zn bean, as this nutrient is more concentrated in the seeds (edible part of the plant), allowing improve its nutritional quality and antioxidant capacity.

【 授权许可】

CC BY