Biofortificación de tomate (Solanum lycopersicum L.) con cianocobalamina y micronutrientes aminoquelados (Zn, Fe)

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 0.05). 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.