Abstract
ABSTRACT: Biofortification of food crops is implemented through the application of mineral fertilizers, to improve the levels of essential mineral elements for human nutrition. Magnesium is a key macronutrient in crop production and quality; however, worldwide, it is the most limiting macronutrient in agriculture. Magnesium plays an important role in manipulating physiological and biochemical processes in plants. Therefore, the objective of this study was to evaluate the efficacy of biofortification with magnesium chloride and sulfate on the accumulation of bioactive compounds and antioxidant capacity in snap bean cv. Strike. Two sources of Magnesium were applied via edaphic route: Magnesium chloride and magnesium sulfate at doses of 0, 50, 100 and 200 ppm during 2018 in Mexico. Accumulation of bioactive compounds (total phenols, total flavonoids and total anthocyanins) and antioxidant capacity in snap bean fruits were evaluated. Results obtained indicate that the concentration of total flavonoids, total anthocyanins and antioxidant capacity in the edible parts of snap beans were higher in the MgSO4 treatment than in the MgCl2 treatments, exceeding 30, 59 and 6% respectively. This is one of the first studies on the edaphic agronomic biofortification of Mg+ and its effect on nutraceutical quality in snap bean. An interesting result is that MgSO4 produced high concentrations of anthocyanins in edible snap beans. These results can be applied as a new strategy to reduce malnutrition and improve the health of the population in poor urban and rural communities in developing countries.
Highlights
The common bean is the world’s most widely cultivated and important food legume, grown for direct human consumption (FAO, 2018).In the soil, the bean crop fixes nitrogen from the air (RONDON et al, 2007); the diet of the world population that consume grains and cereals or regions where mineral imbalances of the soil live, often lack magnesium (Mg+) among others (WHITEApproved 11.08.20 Returned CR-2020-0442.R1 by the author 01.25.2C1 iênciaRural, v.51, n.6, Ciscomani-Larios et al.& BROADLEY, 2009)
Due to the high concentration of total flavonoids, total anthocyanins and antioxidant capacity we found in this experiment, we recommend the ‘common bean’ var
This study provided scientific novelty, since it was demonstrated that the nutritional quality of snap beans could be improved by biofortification with magnesium chloride and sulfate
Summary
The common bean is the world’s most widely cultivated and important food legume, grown for direct human consumption (FAO, 2018).In the soil, the bean crop fixes nitrogen from the air (RONDON et al, 2007); the diet of the world population that consume grains and cereals or regions where mineral imbalances of the soil live, often lack magnesium (Mg+) among others (WHITEApproved 11.08.20 Returned CR-2020-0442.R1 by the author 01.25.2C1 iênciaRural, v.51, n.6, Ciscomani-Larios et al.& BROADLEY, 2009). The common bean is the world’s most widely cultivated and important food legume, grown for direct human consumption (FAO, 2018). Mg+ is an important element in human nutrition, being the most abundant intracellular cation after potassium (ALHOSAINI & LEEHEY, 2015), and involved in more than 600 different enzymatic reactions. Human nutritional deficiency in Mg+ is associated with a number of diseases (DE BAAIJ et al, 2015). Due to medications, reduced magnesium content in food crops, and the availability of refined and processed foods, people are at risk for magnesium deficiency. People will need to supplement with magnesium to prevent element deficiency, and have an optimal level of magnesium to prevent chronic disease (ROSANOFF, 2013)
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