Triticum aestivum biofortification with zinc- implications at a nutritional level

Although nutrient deficiencies are becoming a worldwide problem, food biofortification has been identified as a promising solution. Accordingly, we present and discuss data our Research Project about Triticum aestivum cv Roxo, submitted to Zn biofortification. The aim of this study was to: determine the potential accumulation of Zn in biofortified grains; assess the implications in the contents of micro and macronutrients, as well as their deposition in the tissues; characterize the external morphology of spikelets and discuss the possible correlation with cytosine methylation in the leaves; determine the kinetics of the photosynthetic mobilization of photoassimilates; evaluate the nutritional characteristics and related parameters of biofortified flour with Zn (sugars, fatty acids / double bound index, proteins, SDS sedimentation, rheological tests). It is concluded that: the metabolic plasticity of wheat genotype allows about 10-fold enhancement in the accumulation of Zn in the grains but some changes develops in the kinetics accumulation of micro and macronutrients; plants keep its functionality for a longer period, what might have positive implications on grain filling; the functioning of the photosynthetic apparatus of the biofortified plants might also be somewhat strengthened and prolonged; at an industrial level, integral flour can be used for further biofortified food processing.