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

Pachari Vera, E. and Bellido, O. and Jachmanián Alpuy, I. and Schweiggert, R. (2025) Effect of Zn and Fe concentrations on the fatty acid profile during germination of yellow quinoa (var. “Amarilla Maranganí”) seeds. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (4). pp. 723-735. ISSN 0139-3006

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Abstract

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 ZnSO 4 and FeSO 4 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 ZnSO 4 and 0.00, 0.10, or 0.25 g L −1 FeSO 4 . 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 ZnSO 4 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.

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