<rdf:RDF xmlns:rdf="http://www.openarchives.org/OAI/2.0/rdf/" xmlns:ow="http://www.ontoweb.org/ontology/1#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:ds="http://dspace.org/ds/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/94387">
      <dc:title>Biofortification of Cucumbers with Iron Using Bio-Chelates Derived from Spent Coffee Grounds: A Greenhouse Trial</dc:title>
      <dc:creator>Cervera Mata, Ana Gloria</dc:creator>
      <dc:creator>Lara-Ramos, Leslie</dc:creator>
      <dc:creator>Rufián Henares, José Ángel</dc:creator>
      <dc:creator>Fernández Bayo, Jesús Dionisio</dc:creator>
      <dc:creator>Delgado Calvo-Flores, Gabriel</dc:creator>
      <dc:creator>Fernández Arteaga, Alejandro</dc:creator>
      <dc:subject>Bio-chelates</dc:subject>
      <dc:subject>Coffee by-products</dc:subject>
      <dc:subject>Hydrochar</dc:subject>
      <dc:description>The transformation of spent coffee grounds (SCGs) into hydrochars has been extensively&#xd;
studied in recent years to explore their potential in biofortifying foods and mitigating the plant&#xd;
toxicity associated with SCGs. This study aimed to evaluate the effects of adding activated (ASCG&#xd;
and AH160) and functionalized SCGs, as well as SCG-derived hydrochars (ASCG-Fe and AH160-Fe),&#xd;
on cucumber production and plant iron content. To achieve this, SCGs and SCG-derived hydrochars&#xd;
activated and functionalized with Fe were incorporated into cucumber crops grown in a greenhouse&#xd;
over multiple harvests. Among the treatments, SCG-Fe proved to be the most promising for cucumber&#xd;
production, yielding an average of 25 kg of cumulative production per treatment across three harvests.&#xd;
Regarding iron content, the average results across all harvests showed that SCGs and functionalized&#xd;
SCG-hydrochars matched the performance of the commercial chelate (0.108 vs. 0.11 mg Fe/100 g&#xd;
fresh weight). However, in subsequent harvests, iron appeared to leach out, with the activated&#xd;
bio-products (ASCG and AH160) leaving the highest iron reserves in the soil. Additionally, the&#xd;
hydrochar activated at 160 ºC demonstrated the highest utilization efficiency. In conclusion, the&#xd;
incorporation of SCG residues and second-generation residues (hydrochars) shows promise as agents&#xd;
for biofortifying cucumbers.</dc:description>
      <dc:date>2024-09-12T10:21:31Z</dc:date>
      <dc:date>2024-09-12T10:21:31Z</dc:date>
      <dc:date>2024-09-09</dc:date>
      <dc:type>journal article</dc:type>
      <dc:identifier>Cervera-Mata, A.; Lara-Ramos, L.; Rufián-Henares, J.Á.; Fernández-Bayo, J.; Delgado, G.; Fernández-Arteaga, A. Biofortification of Cucumbers with Iron Using Bio-Chelates Derived from Spent Coffee Grounds: A Greenhouse Trial. Agronomy 2024, 14, 2063. https://doi.org/10.3390/agronomy14092063</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/94387</dc:identifier>
      <dc:identifier>10.3390/agronomy14092063</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by/4.0/</dc:rights>
      <dc:rights>open access</dc:rights>
      <dc:rights>Atribución 4.0 Internacional</dc:rights>
      <dc:publisher>MDPI</dc:publisher>
   </ow:Publication>
</rdf:RDF>