Abstract

Recently, blue/purple maize has gained prominence for its beneficial health properties, however, in Mexico, post-harvest handling of pigmented corn grains reaches losses of up to 80%, where in addition to quantity, nutritional and nutraceutical quality is seriously affected by inadequate storage conditions. The objective of this research was to quantify the nutritional and nutraceutical changes in blue corn grains stored for four months at 6, 25, and 35 °C. The results indicate that, at the fourth month of storage, temperatures affected the nutritional content to a different extent, with decreases of 66.83% in moisture and 57.79% in protein, and with increases of 10.92% in carbohydrates and 49.67% in starch. The concentration of phenols, flavonoids and total anthocyanins decreased by 49.33, 61.09 and 53.33%, after four months of storage at 35 °C, which were reflected in reductions in antioxidant capacity by 17.87, 17.84 and 18.93% for 2, 2− diphenyl − 1−picrylhydrazyl (DPPH), 2,2-azino-bis (3−ethylbenzothiazoline −6−sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP), respectively. However, no significant changes in the nutraceutical content were generated during the storage of the grains at 6 °C. High temperatures over a prolonged storage period could seriously affect the concentrations of functional compounds in blue/purple corn kernels before consumption.

Details

Title
Nutritional and nutraceutical changes in blue corn (Zea mays) stored at different temperatures
Author
García-López, Josué I 1   VIAFID ORCID Logo  ; García-Reyes, Eddaliz 1 ; Ramírez-Barrón, Sonia N 2 ; Álvarez-Vázquez, Perpetuo 3 ; Flores-Naveda, Antonio 1 ; Camposeco-Montejo, Neymar 1 

 Centro de Capacitación Y Desarrollo En Tecnología de Semillas, Universidad Autónoma Agraria Antonio Narro (UAAAN), Saltillo, Coahuila CP, México 
 Departamento de Ciencias Básicas, UAAAN, Saltillo, Coahuila CP, México 
 Departamento de Recursos Naturales Renovables, UAAAN, Saltillo, Coahuila CP, México 
Publication year
2023
Publication date
Jan 2023
Publisher
Taylor & Francis Ltd.
e-ISSN
23311932
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2870846428
Copyright
© 2023 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.