Zinc enrichment of Triticum aestivum L. (cvs. Roxo and Paiva): nutritional characterization and influence of tecnifol zinc in flours and grains

There is growing concern about the increase in micronutrient deficiencies, particularly in zinc, along with the pathologies associated with this deficiency, as well a the need to feed a growing world population. Therefore, the agronomic biofortification of a staple crop (bread wheat) with zinc is a promising strategy, also enabling the production of a functional food with added value. The aim of this work was to characterize a functional product with prophylactic potential and to compare the Roxo and Paiva varieties, with and without foliar application of tecnifol Zinc. In an experimental field, located in Beja (Portugal), an agronomic biofortification of Triticum aestivum L. (cvs. Roxo and Paiva) workflow was implemented, involving foliar spraying with tecnifol zinc (control – 0 (P0Te, R0Te), 1.3 (P1Te, R1Te) and 2.6 (P2Te, R2Te) kg.ha^-1). Mineral elements (S, K, Ca and Zn) were quantified in both whole and refined flours. The protein content of wheat grains was also determined, along with the quantification of soluble sugars in whole flours. An increase in protein content was observed with higher Zn application rates, with the Roxo variety exhibiting higher values. The decreasing order of mineral element concentrations was as follows: K>S>Ca>Zn in both whole and refined flours, with refined flours showing lower levels for all of the elements. The Roxo variety prevailed over Paiva for Ca and Zn, in both type of flour. In general, the soluble sugars followed an increasing concentration order: fructose < sucrose < raffinose < glucose. To sum up, the results support the potential of zinc-biofortified wheat as a functional food with prophylactic properties, helping to address nutritional deficiencies, such as Zn.