Nutraceutical profiles of improved blue maize (Zea mays) hybrids for subtropical regions

Field Crops Research

Volumn 141, Issue , 2013, Pages 69-76

  Urias Peraldí, Marcos ^a   Gutiérrez Uribe, Janet A ^a   Preciado Ortiz, Ricardo E ^b   Cruz Morales, Andrea S ^b   Serna Saldívar, Sergio O ^a   García Lara, Silverio ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

Author keywords

Anthocyanin content; Blue maize; Ferulic acid; Nutraceutical properties; Phenolic acid; Phytochemical profile

Indexed keywords

ANTIOXIDANT; BIOPHYSICS; CROP PRODUCTION; CROP YIELD; GENETIC ANALYSIS; HYBRID; MAIZE; PHYTOCHEMISTRY; POPULATION DISTRIBUTION; PRODUCTIVITY; SUBTROPICAL REGION;

ZEA MAYS;

EID: 84871439042     PISSN: 03784290     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fcr.2012.11.008     Document Type: Article

References (39)

1. Approved Methods of the AACC 2000, AACC, American Association of Cereal Chemists, St. Paul, MN. 10th ed.
2. Abdel-Aal E.S.M., Hucl P. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chem. 1999, 76:350-354.
3. Abdel-Aal E.S., Young J.C., Rabalski I. Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J. Agric. Food Chem. 2006, 54:4696-4704.
4. Adom K.K., Liu R.H. Antioxidant activity of grains. J. Agric. Food Chem. 2002, 50:6182-6187.
5. Amiruzzaman M., Islam M.A., Pixley K.V., Rohman M.M. Heterosis and combining ability of CIMMYT's tropical×subtropical quality protein maize germplasm. Int. J. Sustain. Agric. 2011, 3:76-81.
6. Antonio-Miguel M., Arellano-Vazquez J.L., Garcia-Santos G., Miranda-Colin S., Mejia-Contreras J.A., Gonzalez-Cossio F.V. Variedades criollas de maíz azul raza chalqueño. Caracteristicas agronómicas y calidad de semilla. Rev. Fitotec. Mex. 2004, 27:9-15.
7. Arellano-Vázquez J.L., Tut-Couoh C., Maria-Ramirez A., Salinas-Moreno Y., Taboada-Gaytan O.R. Maiz azul de los valles altos de México I. Rendimiento de grano y caracteres agronómicos. Rev. Fitotec. Mex. 2003, 26:101-107.
8. ávila-Curiel A., Shamah-Levy T., Chávez-Villasana A. Encuesta Nacional de Alimentación y Nutrición en el Medio Rural, 1996. Resultados por entidad 1997, Instituto Nacional de Nutrición Salvador Zubirán, México, D.F.
9. Betran F.J., Bockholt A.J., Hallauer A.R. Blue corn. Specialty Corns 2001, CRC Press LLC, Boca Raton, FL. 2nd ed. L.W. Rooney (Ed.).
10. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principles of protein dye-binding. Anal. Biochem. 1976, 72:248-254.
11. Bunzel M., Ralph J., Marita M.J., Hatfield R.D., Steinhart H. Diferulates as structural components in soluble and insoluble cereal dietary fiber. J. Sci. Food Agric. 2001, 81:653-660.
12. Cevallos-Casals B.A., Cisneros-Zeballos L. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem. 2004, 86:69-77.
13. Cortés G.A., Salinas M.Y., San Martín-Martinez E., Martínez-Bustos F. Stability of anthocyanins of blue maize (Zea mays L. after nixtamalization of seperated pericarp-germ tip cap and endosperm fractions. J. Cereal Sci. 2006, 43:57-62.
14. Del Pozo-Insfran D., Brenes C.H., Serna-Saldivar S.O., Talcott S.T. Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products. Food Res. Int. 2006, 39:696-703.
15. Del Pozo-Insfran D., Serna-Saldivar S.O., Brenes C., Talcott S. Polyphenolics and antioxidant capacity of white and blue corns processed into tortillas and chips. Cereal Chem. 2007, 84:162-168.
16. De La O-Olán M., Hernandez-Casillas J.M., Esquivel-Esquivel G. Utilización de poblaciones nativas de maíz en el premejoramiento. Amplitud, mejoramiento, usos y riesgos de la diversidad genética del maíz en Mexico 2011, 43-58. SOMEFI, Chapingo, Edo de Mex, Mexico. R.E. Preciado-Ortiz, S. Montes-Hernández (Eds.).
17. Emam A., Stroshine R., Tuite J., Cantone F., Kirleis A., Bauman L., Okos M. Evaluating drying rate and grain quality parameters of corn/hybrids: methodology. Am. Soc. Agric. Eng. 1981, 81:3522.
18. Espinosa-Trujillo E., Mendoza-Castillo M.C., Castillo-González F., Ortiz-Cereceres J., Delgado-Alvarado A. Combining ability to anthocyanins yield and agronomic traits on native populations of pigmented maize. Rev. Fitotec. Mex. 2010, 33:11-19.
19. Hallauer A.R., Miranda J.B. Quantitative Genetics in Maize Breeding 1981, Iowa State Univ. Press, Ames.
20. Harrigan G.G., Stork L.G., Riordan S.G., Reynolds T.L. Impact of genetics and environment on nutritional and metabolite components of maize grain. J. Agric. Food Chem. 2007, 55:6177-6185.
21. Jing P., Noriega V., Schwartz S.T., Giusti M-M. Effects of growing conditions on purple corncob (Zea mays L.) anthocyanins. J. Agric. Food Chem. 2007, 55:8625-8629.
22. Landry J., Moureaux T. Physicochemical properties of maize glutelins as influenced by their isolation conditions. J. Agric. Food Chem. 1981, 29:1205-1212.
23. Li W., Wei C.V., White P.J., Beta T. High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes. J. Agric. Food Chem. 2007, 55:291-298.
24. Lopez-Martinez L.X., Oliart-Ros R.M., Valerio-Alfaro G., Lee C.H., Parkin K.L., Garcia H.S. Antioxidant activity phenolic compounds and anthocyanins content of 18 strains of Mexican maize. LWT-Food Sci. Technol. 2009, 42:1187-1192.
25. Lopez-Martinez L.X., Parkin K.L., García H.S. Phase II-inducing, polyphenols content and antioxidant capacity of corn (Zea mays L.) from phenotypes of white blue, red and purple colors processed into masa and tortillas. Plant Foods Hum. Nutr. 2011, 66:41-47.
26. Mestres C., Matencio F. Biochemical basis of kernel milling characteristics and endosperm vitreousness of maize. J. Cereal Sci. 1996, 24:283-290.
27. Mora-Rochin S., Gutiérrez-Uribe J.A., Serna-Saldivar S.O., Sánchez-Peña P., Reyes-Moreno C., Milán-Carrillo J. Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking. J. Cereal Sci. 2010, 52:410-416.
28. Ou B., Hampsch-Woodill M., Prior R.L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorecein as the fluorescent probe. J. Agric. Food Chem. 2001, 49:4619-4626.
29. Pedreschi R., Cisneros-Zevallos L. Phenolic profiles of Andean purple corn (Zea mays L.). Food Chem. 2007, 100:956-963.
30. NMX-FF-034/1-SCFI-2002. Productos alimenticios no industrializados para consumo humano Cereales 2002, SAGARPA, Dirección General de Normas, México, D.F.
31. Santiago R., Malvar R.A. Role of dehydrodiferulates in maize resistance to pests and diseases. Int. J. Mol. Sci. 2010, 11:691-703.
32. Serna-Saldivar S.O., Herrera-Macias P., Amaya-Guerra C.A., Melesio-Cuellar J.L., Preciado-Ortiz R.E., Terron-Ibarra A.D., Vazquez-Carrillo G. Evaluation of the lime-cooking and tortilla making properties of quality protein maize hybrids grown in Mexico. Plant Foods Hum. Nutr. 2008, 63:119-125.
33. Singleton V.L., Orthofer R., Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 1999, 299:152-178.
34. Tsuda T., Horio F., Uchida K., Aoki H., Osawa T. Dietary cyanidin 3-O-β-d-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice. J. Nutr. 2003, 133:2125-2130.
35. Vázquez-Carrillo G., García-Lara S., Salinas Y., Bergvinson D.J., Palacios-Rojas N. Landraces and improved germplasm for tortilla and nixtamalized flour industries in the State of Mexico. Plant Foods Hum. Nutr. 2011, 66:203-208.
36. Wang L.S., Stoner G.D. Anthocyanins and their role in cancer prevention. Cancer Lett. 2008, 269:281-290.
37. Wichser W.R. The world of corn processing. Am. Miller Process. 1961, 89:29.
38. Yang Z., Chen Z., Yuan S., Zhai W., Piao X., Piao X. Extraction and identification of anthocyanin from purple corn (Zea mays L.). Int. J. Food Sci. Technol. 2009, 44:4285-4292.
39. Žilić S., Serpen A., Aki{dotless}lli{dotless}oĝlu G., Gökmen V., Vančetović J. Phenolic compounds carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels. J. Agric. Food Chem. 2012, 60:1224-1231.