Effect of Zn and Fe concentrations on the fatty acid profile during germination of yellow quinoa (var. “Amarilla Maranganí”) seeds

Pachari Vera E.; Bellido O.; Jachmanián Alpuy I.; Schweiggert R. · Acta Alimentaria (2025) · DOI: 10.1556/066.2025.00233

Resumen

Zinc (Zn) and iron (Fe) are essential micronutrients that participate in redox and enzymatic processes during germination, influencing lipid remodelling and antioxidant metabolism in seeds. Despite their importance, the combined effects of Fe and Zn supplementation on quinoa germination remain unclear. This study evaluated how ZnSO4 and FeSO4 affect the fatty acid composition, tocopherols, total phenolic content (TPC), and mineral profile of yellow “Amarilla Maranganí” quinoa. Seeds were germinated for 0, 24, and 48 h at 25 °C in solutions containing 0.00, 0.05, or 0.10 g L−1 ZnSO4 and 0.00, 0.10, or 0.25 g L−1 FeSO4. Germination exceeded 90% in all treatments, with slight radicle inhibition at the highest Fe concentration. Time significantly increased linoleic (18:2) and α-linolenic (18:3) acids and reduced palmitic acid (16:0), while ZnSO4 produced small adjustments in unsaturated fractions. TPC and α-tocopherol rose markedly over time but were unaffected by mineral addition. Sprout Fe and Zn contents reflected applied levels, confirming effective uptake. Overall, germination time dominated biochemical changes; Fe/Zn priming enabled targeted mineral enrichment without impairing germination, offering a practical route to enhance the nutritional and functional value of quinoa sprouts for food and biofortification applications.

Instituciones: Universidad Nacional de San Agustín de Arequipa