Can biofortification of zinc improve the antioxidant capacity and nutritional quality of beans?

Abstract

In this work, it was determined how zinc biofortification improves nutritional quality and antioxidant system of green bean under greenhouse conditions. It was applied two forms of zinc: Sulphate and chelate (ZnSO4 and Zn-DTPA) with four doses (0, 25, 50 and 100 μM) in a hydroponic system, and were evaluated for 40 days. Nutritional quality and antioxidant capacity was determined in seeds. Results showed that Zn biofortification improves nutritional quality and antioxidant activity of beans, both attributes of quality and consumer health. Significantly different results on antioxidant capacity were obtained with 25 μM of Zn chelate compared to sulphate, while in bean nutritional quality, both forms (Zn chelate and sulfate) had similar results with doses of 25 to 50 μM. Finally, it is possible to implement a Zn biofortification program in bean plants, as this nutrient is more concentrated in seeds (edible part of the plant), allowing improve the antioxidant capacity and nutritional quality.