Introduction

The tomato constitutes an important source of nutrients, being classified as an optimal food to fortify the population that presents deficit of iron, zinc and cyanocobalamin.

Material and Methods

Two treatments were applied, one with inorganic minerals and the other with chelated amino minerals through a process of foliar biofortification. The concentration of the micronutrients was quantified using the Direct Flame Atomic Absorption Spectrometry (EAAF) method, the EPA 3052 method was used for the evaluation of the minerals. For the cyanocobalamin analysis, the Liquid Chromatography (HPLC) method was used.

Results

Highly significant differences (p<0.0001) were found between the treatments in the presence of minerals, presenting the highest concentration of iron in the chelated treatment with amino, 189.53±100.12mg/kg. In the inorganic treatment, the highest concentration was zinc, 89.82±21.67. When evaluating the zinc content, there were no statistical differences between biofortification with amino chelated and inorganic (p>0.05), with regard to cyanocobalamin, the bromatological data reported less than 0.04µg/100g of tomato in all the samples analyzed.

Conclusions

The iron content in the fruit with the amino chelated treatment is much higher than the control and inorganic treatment, where it is possible to obtain biofortified tomatoes with minerals such as zinc and amino chelated iron, which shows that they have a better absorption its bioavailability being possible. Finally, biofortification with cyanocobalamin is not relevant in this fruit, as this nutrient is not stored in the tomato.

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