ANTHOCYANINS AND ANTIOXIDANT ACTIVITY IN MAIZE GRAINS (Zea mays L.) OF CHALQUENO, ELOTES CONICOS AND BOLITA RACES

作者：Salinas Moreno Yolanda^*; Perez Alonso Jose J; Vazquez Carrillo Gricelda; Aragon Cuevas Flavio; Velazquez Cardelas Gustavo A

来源：Agrociencia, 2012, 46(7): 693-706.

• Zea mays
• anthocyanins
• flavonoids
• color
• races

In Mexico, blue maize (Zea mays L) grains are destined preferably for the elaboration of diverse foods among which tortilla is the most common. Anthocyanins are the pigments responsible for grain color, nevertheless, their variability among maize used for torilla elaboration is scarcely known. Therefore, 18 samples of blue/purple maize grains (Zea mays L) of Chalqueno (CHAL), Elotes Conicos (EC) and Botha (BOL) races were analyzed to determine their anthocyanin content (AT), total soluble phenols (TSP), and antioxidant activity (AA), as well as the color and size of the grain. The chromatographic profile of their anthocyanins and aglycons was also determined. A completely randomized experimental design was used. Results showed a reduced variability in AT and TSP within the races but variability was higher among the races. The average AT contents per race were 855+/-140, 1205+/-130 and 423+/-95 mg ECG/kg MS in CHAL, EC and BOL, respectively. There was a significant correlation (r(2)=0.89) between AT and AA. The races presented a similar anthocyanin profile characterized by the predominance of acylated anthocyanins (%26gt;60 %) derived from cyanidin, which was the most abundant aglycone. The weight of 100 seeds and the color of the grain (L and chrome) showed a highly significant correlation with the AT content. Due to the high AT content and a chromatographic profile dominated by cyanidin derivatives, these maize varieties are an attractive raw material for the elaboration of food products with high antioxidant content.

• 出版日期2012-11