ZnCl(2) treatment improves nutrient quality and Zn accumulation in peanut seeds and sprouts

Peanut is a popular food due to its high nutrient content. The effects of ZnCl(2) on peanut seed germination, fatty acid and sugar contents, vitamin biosynthesis, antioxidant content, and Zn assimilation were evaluated in this study. Treatment with ZnCl(2) significantly improved the germination rate, enhanced reactive oxygen species production and reduced the content of total fatty acids in peanut seed and sprout. However, ZnCl(2) treatment did not reduce total sugar or total protein relative to the control. Germination promoted the biosynthesis of phenolics and resveratrol and increased the antioxidant capacity, as evaluated by Fe(3+) reducing power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability, especially under Zn stress conditions. The vitamin content decreased in the following order among treatments: germinated seeds with ZnCl(2) treatment > germinated seeds without ZnCl(2) treatment > dormant seeds. Interestingly, Zn content was approximately five times higher in the germinated ZnCl(2)-treated seeds compared to in the untreated germinated seeds and the dormant seeds. The results of this study provide a new method for producing healthy foods with enhanced vitamin content and antioxidant capacity.