Characterization of functional components of red pigmented maize landrace
2017
Serra, H.C.A. | Purification, M.V. | Beltran, A.K.M. | Laude, T.P.
Maize is a cultivated cereal, originated from the Western hemisphere, which has diverse color kernels that existed through time. Red-pigmented maize is becoming important for its good eating quality and high nutritional components. The pigmentation is caused by polyphenol, anthocyanin. This observation can contribute for the additional value of the maize variety in terms of their nutraceutical benefits. This study aimed to characterize the grain quality of the 93 full-sib families of the native red-pigmented landrace, CGUARD-N68 based on their phytochemical components, particularly total anthocyanin (TA), total phenols (TP), total flavonoids (TF), and total condensed tannins (TCT) using wet chemical analysis. The antioxidant potential was also determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The phytochemical components were observed to have high significant variation among the full-sib families (P0.01). Relationship among phytochemical components were also analyzed using Pearson correlation coefficient. The TA was positively correlated to TP, TF, TCT and scavenging activity. Strong positive relationship was observed between TF and TP. This relationship might determine specific phenols or flavonoids that can be useful for the nutritional improvement of maize landraces. Total anthocyanin content varied from 2.55 to 4.62% compared to the original population (CO) 3.05%. Selection for the top performing full-sibs with high phytochemical components can be valuable for maize improvement to develop products for better health and wellness.
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