Phytic acid and Fe and Zn concentration in lentil (Lens culinaris L.) seeds is influenced by temperature during seed filling period

Abstract

Phytic acid (PA), found in cereal and legume staple foods, is considered an antinutrient for iron (Fe) and zinc (Zn). Amongst numerous factors, temperature has a substantial effect on PA synthesis in seeds of legumes. PA, Fe, and Zn concentrations were determined for mature seeds of eleven lentil genotypes grown under simulated long term temperature regimes representative of Saskatoon, Canada (decreasing temperatures) and Lucknow, India (increasing temperatures). PA and Zn concentrations in lentil seeds were significantly higher in the rising temperature regime (8.8 mg/g and 69 mg/kg, respectively) than in the decreasing temperature regime (6.7 mg/g and 61 mg/kg, respectively). Fe concentrations followed the same trend (116 vs. 113 mg/kg). The cooler temperatures of temperate summers might be an important factor in the production of seeds with lower PA concentrations. These results are relevant to the development of biofortification strategies aimed at lowering the PA content in staple crops.