1
|
Djalovic I, Grahovac N, Stojanović Z, Đurović A, Živančev D, Jakšić S, Jaćimović S, Tian C, Prasad PVV. Nutritional and Chemical Quality of Maize Hybrids from Different FAO Maturity Groups Developed and Grown in Serbia. PLANTS (BASEL, SWITZERLAND) 2024; 13:143. [PMID: 38202451 PMCID: PMC10780984 DOI: 10.3390/plants13010143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 01/12/2024]
Abstract
Maize is a globally significant cereal crop, contributing to the production of essential food products and serving as a pivotal resource for diverse industrial applications. This study investigated the proximate analysis of maize hybrids from different FAO maturity groups in Serbia, exploring variations in polyphenols, flavonoids, carotenoids, tocopherols, and fatty acids with the aim of understanding how agroecological conditions influence the nutritional potential of maize hybrids. The results indicate substantial variations in nutritional composition and antioxidant properties among different maturity groups. The levels of total polyphenols varied among FAO groups, indicating that specific hybrids may offer greater health benefits. Flavonoids and carotenoids also showed considerable variation, with implications for nutritional quality. Tocopherol content varied significantly, emphasizing the diversity in antioxidant capacity. Fatty acid analysis revealed high levels of unsaturated fatty acids, particularly linoleic acid, indicating favorable nutritional and industrial properties. The study highlights the importance of considering maturity groups in assessing the nutritional potential of maize hybrids.
Collapse
Affiliation(s)
- Ivica Djalovic
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Nada Grahovac
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Zorica Stojanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.S.); (A.Đ.)
| | - Ana Đurović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.S.); (A.Đ.)
| | - Dragan Živančev
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Snežana Jakšić
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Simona Jaćimović
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Caihuan Tian
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - P. V. Vara Prasad
- Department of Agronomy, Kansas State University, Manhattan, KS 66506, USA;
| |
Collapse
|
2
|
Hu X, Liu J, Shan Q, Bai S, Li W, Wen T, Guo X, Hu J. The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation. Foods 2023; 12:foods12071486. [PMID: 37048307 PMCID: PMC10094669 DOI: 10.3390/foods12071486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 04/05/2023] Open
Abstract
Waxy corn kernels with different colors have high phenolic content and good application potential in medicine and food healthcare. In our work, the content changes of phenolic and anthocyanins profiles were related to genes in the anthocyanin biosynthesis pathway, and the antioxidant activities of three different colors of waxy corn kernels (black, white, and yellow) were determined during kernel development. Results showed that growing temperature and light intensity could affect the accumulation of phytochemicals and antioxidant activities in waxy corns during maturation. Phenolic and antioxidant activities decreased over kernel maturation, and spring had higher nutrition levels during the best harvest time (20 and 25 days after pollination in the spring and autumn, respectively) for waxy corns. Cyanidin-3-O-glucoside and pelargonidin-3-O-glucoside were the main anthocyanins detected in the black waxy corns. The contents of cyanidin are higher than pelargonidin followed by peonidin in the autumn, while on the other hand, pelargonidin had a slightly higher content compared to cyanidin in the spring. DFR, CF1, and ANS were the key genes affecting anthocyanin accumulation. This work provided information on the best harvest time for the pigment of waxy corn in order to achieve relatively high phenolic profiles and antioxidant activities. It also illustrated the possible relationship between weather conditions, gene expression levels, and phenolic content during kernel development.
Collapse
Affiliation(s)
- Xiaodan Hu
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Rice Engineering Laboratory, Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Jianhua Liu
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Qiji Shan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Song Bai
- Guangdong Rice Engineering Laboratory, Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Wu Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Tianxiang Wen
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jianguang Hu
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| |
Collapse
|
3
|
Sun X, Ma L, Lux PE, Wang X, Stuetz W, Frank J, Liang J. The distribution of phosphorus, carotenoids and tocochromanols in grains of four Chinese maize (Zea mays L.) varieties. Food Chem 2021; 367:130725. [PMID: 34390908 DOI: 10.1016/j.foodchem.2021.130725] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/07/2021] [Accepted: 07/27/2021] [Indexed: 11/26/2022]
Abstract
Grains of three specialty maize varieties and one conventional maize variety cultivated in China were collected and dissected to obtain the germ, endosperm, and pericarp fraction, and the distribution pattern of phosphorus, carotenoids, and tocochromanols was determined. The results showed that phytochemical contents varied significantly among different maize fractions. The germ fraction accounted for 78.3 to 86.5% of the total phosphorus present in the maize kernels. Over 86.9% of carotenoids were located in the endosperm. Except for waxy maize, 64.5 to 74.8% of the tocochromanols were contributed by the germ. Considerable differences in phytochemical contents were observed between the genotypes. Waxy maize contained the highest content of tocopherols, tocotrienols and tocochromanols meanwhile waxy maize had the lowest carotenoid and phytate phosphorus content. High lysine maize contained the highest levels in carotenoids and lowest tocochromanols. Over all, total carotenoids were significantly inversely associated with total tocochromanols.
Collapse
Affiliation(s)
- Xiaohong Sun
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Lei Ma
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Peter E Lux
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Xuan Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China
| | - Wolfgang Stuetz
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Jan Frank
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Jianfen Liang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| |
Collapse
|
4
|
Vázquez-Carrillo MG, Santiago-Ramos D, Figueroa-Cárdenas JDD. Kernel properties and popping potential of Chapalote, a Mexican ancient native maize. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
5
|
Hossain A, Jayadeep PA. Comparison of total carotenoids, lutein, zeaxanthin, and β‐carotene content in maize employing solvent extraction and in vitro physiological methods. J Food Biochem 2018. [DOI: 10.1111/jfbc.12653] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ashrafi Hossain
- Department of Grain Science and Technology CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR) Mysuru India
| | - Padmanabhan Appukuttan Jayadeep
- Department of Grain Science and Technology CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR) Mysuru India
| |
Collapse
|
6
|
Zavala-López M, López-Tavera E, Figueroa-Cárdenas JDD, Serna-Saldívar SO, García-Lara S. Screening of major phenolics and antioxidant activities in teosinte populations and modern maize types. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.11.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
7
|
Beta T, Hwang T. Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour. Food Chem 2017; 246:58-64. [PMID: 29291878 DOI: 10.1016/j.foodchem.2017.10.150] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 10/25/2017] [Accepted: 10/31/2017] [Indexed: 11/28/2022]
Abstract
The aim of this work was to study the effect of heat and moisture treatment (HMT) on carotenoids, phenolic content and antioxidant capacity of ground, orange maize. Total carotenoid content (TCC) of untreated sample (53.39 mg/kg) was 2.2 times higher than measured in treated orange maize f (24.61 mg/kg). The rates of degradation with HMT were in the following order: β-carotene > β-cryptoxanthin > zeaxanthin > lutein. There was a significant interaction between longer heating time and higher moisture content on carotenoid degradation (p < .05). Total phenolic content (TPC) in raw sample (1664.74 mg/kg) was two-fold higher than in treated orange maize (827.89 mg/kg). Ferulic acid was the most abundant and stable phenolic acid in raw and treated orange maize. The antioxidant capacity of orange maize was higher in methanol than in butanol extracts. The highest correlation (0.924) was observed between TPC and ABTS+ scavenging capacity of methanol extracts.
Collapse
Affiliation(s)
- Trust Beta
- University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada; University of Manitoba, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Manitoba R3T 2N2, Canada
| | - Taeyoung Hwang
- University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada; Jungwon University, Department of Food Science and Technology, Goesan, Chungbook 367-805, South Korea.
| |
Collapse
|
8
|
Das AK, Bhattacharya S, Singh V. Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize. Food Chem 2017; 217:125-132. [PMID: 27664617 DOI: 10.1016/j.foodchem.2016.08.061] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 07/21/2016] [Accepted: 08/22/2016] [Indexed: 11/17/2022]
Abstract
Nixtamalization is a well-known pre-treatment technique in the tortilla industry. Nixtamalized maize (nixtamal) is known for its modified physicochemical as well as nutritional attributes. In the present study, two types of nixtamalization processes (traditional and ecological) were employed for the development of whole-grain-maize-based noodles using Dent and Flint maize genotypes. Results showed that ecological nixtamalization had resulted in better cooking and textural qualities of noodles compared to the one prepared traditionally. Dent maize noodles from traditional and ecological nixtamalization had lower retention of phenolics (40 and 64%, respectively) whereas, Flint maize noodles retained 50 and 66% phenolics, respectively. Dent maize noodles had undergone phenolics loss of 5-6% on cooking while those of Flint maize lost only 2%. Ecological nixtamalization maintained the pH of the cooking liquor within an acidic-neutral range and yielded noodle with higher retention of phenolics whereas, the traditional process negatively affected the antioxidant compounds and their properties.
Collapse
Affiliation(s)
- Amit K Das
- Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India
| | - Sila Bhattacharya
- Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India.
| | - Vasudeva Singh
- Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India; Dept. of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore 570006, Karnataka, India.
| |
Collapse
|
9
|
Deepa C, Umesh Hebbar H. Effect of micronization of maize grains on shelf-life of flour. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13195] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- C. Deepa
- Food Engineering Department; Central Food Technological Research Institute, Council of Scientific and Industrial Research; Mysore 570020 India
| | - H. Umesh Hebbar
- Food Engineering Department; Central Food Technological Research Institute, Council of Scientific and Industrial Research; Mysore 570020 India
| |
Collapse
|
10
|
Preetham Kumar KV, Dharmaraj U, Sakhare SD, Inamdar AA. Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
11
|
Das AK, Singh V. Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes. Food Chem 2016; 201:298-306. [DOI: 10.1016/j.foodchem.2016.01.099] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 01/21/2016] [Accepted: 01/21/2016] [Indexed: 11/29/2022]
|
12
|
Das AK, Singh V. Antioxidative free and bound phenolic constituents in pericarp, germ and endosperm of Indian dent (Zea mays var. indentata) and flint (Zea mays var. indurata) maize. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|