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Zinc has a fundamental role at the regulatory, functional and structural levels, and its deficiency leads to loss of brain function, changes in growth and weakening of the immune system. In this context, biofortification, which is a process in which there is an enrichment of both content and bioavailability of micronutrients in edible tissues of staple foods, may be used to overcome Zn deficiency. Considering that Triticum aestivum L. is a staple food largely used for flour production, an itinerary for Zn biofortification was implemented in two cvs (Roxo and Paiva), produced in an experimental cereal field production located in Alentejo, Portugal. These cvs were submitted to three different treatments (control—without foliar spraying, 6.3 and 12.6 kg ha−1 of Zn-EDTA pulverization), being applied three zinc foliar application at booting, heading and grain milk stages. The accumulation of Zn, Mn, Fe, Cu, Ca, K, P and S in bread wheat was investigated, and it was found that, in general, maximum contents occurred in the embryo and vascular bundle. Moreover, although Zn increased in the wheat grain, especially at higher concentrations, it did not markedly affect the other minerals’ concentration. It was concluded that whole wheat flour biofortified in Zn is a more suitable option for a healthier diet that is rich in minerals, leading to the creation of an added value product useful to decrease micronutrient deficiency.
Original languageEnglish
Article number83
JournalBiology and Life Science Forum
Issue number1
Publication statusPublished - 2021
Event1st International Electronic Conference on Plant Science -
Duration: 1 Jan 202015 Jan 2021


  • Grain minerals location
  • Minerals quantification
  • Triticum aestivum
  • Zn biofortification


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