Agronomic and chemical description of open-pollinated varieties of opaque-2 and purple maize (Zea mays L.) adapted to semiarid region of Argentina

Mansilla, Pablo; Bongianino, Nicolás Francisco; Nazar, María Cristina del Valle; Pérez, Gabriela

doi:10.1007/s10722-021-01133-4

Cited by 7 publications

(8 citation statements)

References 35 publications

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“…Only protein content showed significant differences with a higher value for PM. Similar results were obtained in previous studies of the Moragro cultivar and other maize varietal types, such as opaque-2 [22], blue, and white maize [10]. CF did not show detectable effects of protein, lipids, and ash.…”

Section: Flour Chemical Compositionsupporting

confidence: 90%

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Monsierra,

Mansilla,

Pérez

2024

Foods

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The growing demand for gluten-free products requires the study of alternatives to produce nutritionally and technologically favorable foods. The aim was to evaluate the content and antioxidant capacity of gluten-free bread enriched with whole flour of purple maize (PM) and how starch and bioaccessibility of antioxidant compounds were modified during in vitro digestion. Gluten-free bread was prepared with the addition of 34%, 50%, and 70% PM, and white maize bread served as control. The content of total polyphenols, anthocyanins, and antioxidant capacity through FRAP and TEAC was measured. Specific volume, crumb texture, and starch digestibility were determined in the breads. Simultaneously, in vitro digestion and dialysis by membrane were performed to evaluate the bioaccessible and potentially bioavailable fraction. Bread with 34% PM had a similar specific volume and crumb texture to the control, but higher content of polyphenols (52.91 mg AG/100 g), anthocyanins (23.13 mg c3-GE/100 g), and antioxidant capacity (3.55 and 5.12 µmol tr/g for FRAP and TEAC, respectively). The PM breads had a higher antioxidant content and capacity and higher slowly digestible and resistant starch than the control. These parameters increased as the PM proportion rose. After digestion, anthocyanins were degraded, polyphenols and antioxidant capacity decreased, but they remained potentially bioavailable, although to a lesser extent. Bread with 34% shows acceptable technological parameters, lower starch digestibility, and contribution of bioactive compounds with antioxidant capacity. This indicates that purple maize flour represents a potential ingredient to produce gluten-free bread with an improved nutritional profile.

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Section: Flour Chemical Compositionsupporting

confidence: 90%

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Monsierra,

Mansilla,

Pérez

2024

Foods

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“…The macronutrient composition of “Moragro” flour obtained was 1.85 ± 0.03% ash, 6.1 ± 0.1% lipids, and 10.2 ± 0.2% protein. In comparison with other maize varietal types, the “Moragro” cultivar presented higher protein, lipid, and ash contents than those of blue and white maize flour from México. , “Moragro” flour presented higher protein and lipid contents and lower ash content than that of several purple maize genotypes from India . As maize flour is generally rich in antioxidant compounds and starch, it is ideal for the development of functional foods …”

Section: Resultsmentioning

confidence: 98%

“…2 In Argentina, the predominantly semiarid climate in the central area of the country limits maize production; therefore, one of the main genetic improvement efforts has been based on the development of adapted cultivars to these specific conditions. 4 The Special Maizes Program at the Universidad Nacional de Coŕdoba focuses on the introduction, adaptation, and characterization of pigmented maize germplasm in the central semiarid region of Argentina. A new cultivar of purple maize ("Moragro") has been obtained within this breeding program, which was registered for the first time in the country at the Instituto Nacional de Semillas (INASE).…”

Section: Introductionmentioning

confidence: 99%

“…Purple maize has been widely cultivated and consumed in the Andean and South American regions, mainly in Peru, Bolivia, Ecuador, and some regions of northern Argentina . In Argentina, the predominantly semiarid climate in the central area of the country limits maize production; therefore, one of the main genetic improvement efforts has been based on the development of adapted cultivars to these specific conditions . The Special Maizes Program at the Universidad Nacional de Córdoba focuses on the introduction, adaptation, and characterization of pigmented maize germplasm in the central semiarid region of Argentina.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, it is a nontransgenic variety, adapted to late sowing dates for the central region of Argentina (late December/early January). Tolerance to semiarid climates is a distinctive feature of this cultivar, which performs well under rainfed conditions . Moreover, recent studies have shown that “Moragro” maize flour can be used as a functional ingredient in gluten-free bread, increasing its total polyphenol content (TPC), total anthocyanins, and antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model

Rodriguez,

Monsierra,

Mansilla

et al. 2024

J. Agric. Food Chem.

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The present work aimed to characterize the phenolic and antioxidant content of the Argentinian purple maize "Moragro" cultivar. Additionally, the INFOGEST simulated in vitro digestion model was used to establish the effect of digestion on bioactive compounds. Finally, digestion samples were used to treat Caco-2 cells in the transwell model to better understand their bioavailability. Twenty-six phenolic compounds were found in purple maize cv. "Moragro", 15 nonanthocyanins and 11 anthocyanins. Several compounds were identified in maize for the first time, such as pyrogallol, citric acid, gallic acid, kaempferol 3-(6″-ferulylglucoside), and kaempferol 3-glucuronide. Anthocyanins accounted for 24.9% of total polyphenols, with the predominant anthocyanin being cyanidin-3-(6″ malonylglucoside). Catechin-(4,8)-cyanidin-3,5-diglucoside and catechin-(4,8)-cyanidin-3malonylglucoside-5-glucoside were detected as characteristics of this American maize variety. Total polyphenol content (TPC; by the Folin−Ciocalteu method), HPLC-DAD/MSMS, and antioxidant activity [by DPPH and ferric-reducing antioxidant power (FRAP)] were evaluated throughout in vitro digestion. TPC, DPPH, and FRAP results were 2.71 mg gallic acid equivalents (GAE)/ g, 24 μmol Trolox equiv/g, and 22 μmol Trolox eq/g, respectively. The in vitro digestion process did not cause significant differences in TPC. However, the antioxidant activity was significantly decreased. Moreover, the bioavailability of anthocyanins was studied, showing that a small fraction of polyphenols in their intact form was conserved at the end of digestion. Finally, a protective effect of digested maize polyphenols was observed in the Caco-2 cell viability. The results suggest that "Moragro" purple maize is a good source of bioavailable anthocyanins in the diet and an interesting source of this group of compounds for the food industry.

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Colored cereals: Botanical aspects

Kajla

Chaudhary

Dewan

et al. 2023

Functionality and Application of Colored Cereals

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Agronomic and chemical description of open-pollinated varieties of opaque-2 and purple maize (Zea mays L.) adapted to semiarid region of Argentina

Cited by 7 publications

References 35 publications

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model

Colored cereals: Botanical aspects

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