Composition of Grain and Forage from Corn Rootworm-Protected Corn Event MON 863 Is Equivalent to That of Conventional Corn (<i>Zea mays</i> L.)

George, Cherian; Ridley, William P.; Obert, Janet C; Nemeth, Margaret A.; Breeze, Matthew L.; Astwood, James D.

doi:10.1021/jf035023m

Cited by 50 publications

(37 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moisture, crude protein, crude fat and ash contents were determined using the standard methods by the Association of Official Analytical Chemists (AOAC) with triplicate determinations (AOAC International, 2005). Mineral contents of magnesium (Mg), phosphorus (P), potassium (K), calcium (Ca), iron (Fe) and zinc (Zn) were determined by an inductively coupled plasma mass spectrometry (ICP; ICPS-8100, Shimadzu Co. Ltd., Japan) with triplicate determinations based on the method reported by George et al (2004) with slight modification. Maize flour in a porcelain crucible was preliminary ashed using a Bunsen burner until smoking had ceased, and then it was dry-ashed using a muffle furnace (FM-35, Yamato Scientific Co., Ltd., Japan) at 550°C for 8 h. The resultant ash was dissolved in 100 mL of 2N-HCl, and then diluted 10-fold using deionized water.…”

Section: Analytical Methods Of Chemical Propertiesmentioning

confidence: 99%

Superiority of Malawian orange local maize variety in nutrients, cookability and storability

Murayama¹,

Yamazawa²,

Munthali³

et al. 2017

Afr. J. Agric. Res.

View full text Add to dashboard Cite

The objectives of this study were to evaluate the potential of an orange Malawian local maize variety MW5021 by comparing with a hybrid variety DKC-9089 for nutritional quality and processing properties such as proximate and mineral composition as well as pasting and thermal properties of the flour, and resistance against Prostephanus truncatus infestation during storage of the grain. Maize plants sampled for the experiments were cultivated under three different fertilizer applications, namely 0, 92 and 184 kg-N/ha, considering the chemical fertilizer input among Malawian smallholder farmers. Even without fertilizer input, significantly higher contents of crude protein, Mg, P, Ca, Fe and Zn were observed in MW5021, as compared with DKC-9089. Among pasting properties, setback of the flour slurry from MW5021 was significantly lower than DKC-9089 for all fertilizer treatments. Two-way ANOVA indicated that MW5021 had significantly lower number of grains damaged by P. truncatus than DKC-9089, throughout 12 weeks of storage experiment at 28±2°C. Thus, this study revealed that the Malawian orange local variety MW5021 retained by the smallholder farmers has considerably higher nutritional quality and P. truncatus resistance as well as lower retrogradation hardening after cooking the flour, than the hybrid maize DKC-9089.

show abstract

Section: Analytical Methods Of Chemical Propertiesmentioning

confidence: 99%

Superiority of Malawian orange local maize variety in nutrients, cookability and storability

Murayama¹,

Yamazawa²,

Munthali³

et al. 2017

Afr. J. Agric. Res.

View full text Add to dashboard Cite

show abstract

“…Previous studies for two insect-protected products in maize, MON 810 11 and MON 863, 12 and a herbicide-tolerant maize product, NK603, 13 . MON 810 contains a gene that produces a variant of the insecticidal protein Cry1Ab derived from Bacillus thuringiensis and confers resistance to the European corn borer (ECB) and other lepidopteran insect pests.…”

Section: ' Introductionmentioning

confidence: 99%

Evaluation of Compositional Equivalence for Multitrait Biotechnology Crops

Ridley¹,

Harrigan²,

Breeze

et al. 2011

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Compositional analysis is an important tool in the evaluation of the safety and nutritional status of biotechnology-derived crops. As part of the comparative assessment of a biotechnology-derived crop, its composition is evaluated by quantitative measurement of the levels of key nutrients, antinutrients, and secondary metabolites and compared to that of conventional crops. To evaluate the effect of combining multiple biotech traits through conventional breeding, the forage and grain compositions of the double combinations MON 810 × NK603, MON 863 × MON 810, and MON 863 × NK603 and the triple combination MON 863 × NK603 × MON 810 were compared to their respective near-isogenic, conventional control hybrids. Overall, a total of 241 statistical comparisons between the multitrait biotechnology crop and its corresponding conventional controls were conducted. Of these comparisons 192 (79.7%) were not statistically significantly different (p > 0.05), and all 49 of the differences were within the 99% tolerance interval for commercial hybrids grown in the same field or related field trials. These data on combined trait biotechnology-derived products demonstrated that the forage and grain were compositionally equivalent to their conventional comparators, indicating the absence of any influence of combining insect protection and herbicide tolerance traits by conventional breeding on compositional variation.

show abstract

“…El contenido de los metales determinados tanto en grano total como en pericarpio se encontro´dentro de los intervalos citados en la literatura para maı´z amarillo en grano total (George et al, 2004), con excepcio´n del Cu que en el pericarpio que se encuentra 3 veces sobre ma´s concentrado debido probablemente a la diferencia de variedad.…”

Section: Resultados Y Discusio´nunclassified

“…En la Tabla 3 se presentan las longitudes de onda de emisio´n que se trabajaron para cada uno de los elementos analizados, de acuerdo con el valor recomendado por el fabricante del equipo (Perkin-Elmer). Debido a que en el maı´z criollo azul la coloracio´n se presenta principalmente en el pericarpio, se analizaron los metales ma´s comu´nmente encontrados en maı´z (George et al, 2004), determina´ndose el contenido en grano total (incluyendo pericarpio) y pericarpio. No se realizo´el ana´lisis del grano sin el pericarpio debido a que el contenido de antocianinas en e´ste no es significativo, comparado con el pericarpio, por lo que el efecto de los metales en la estabilidad de las antocianinas no se apreciarı´a.…”

unclassified

“…A partir de los resultados (Tabla 3) es posible distinguir que Ca, Cu y Fe se presentan en mayor concentracio´n en el pericarpio, lo que sugiere que estos metales pueden ser los responsables de la estabilidad en el color las antocianinas en el maı´z estudiado. Cabe mencionar que en todos los ana´lisis llevados a cabo se doparon las muestras a una concentracio´n conocida de cada uno de los elementos, encontra´ndose recuperaciones superiores al 90%.El contenido de los metales determinados tanto en grano total como en pericarpio se encontro´dentro de los intervalos citados en la literatura para maı´z amarillo en grano total (George et al, 2004), con excepcio´n del Cu que en el pericarpio que se encuentra 3 veces sobre ma´s concentrado debido probablemente a la diferencia de variedad.De los cinco metales, el Ca se encuentra aproximadamente 40 veces ma´s concentrado en el pericarpio que en el grano total, mientras que Fe esta´so´lo 3 veces ma´s concentrado en el pericarpio. Por otra parte el Mg se halla pra´cticamente en la misma proporcio´n en el maı´z molido y en el pericarpio, contrariamente al Mn, que esta´3 veces ma´s concentrado en el pericarpio, aunque su concentracio´n es baja en ambas muestras.…”

unclassified

See 1 more Smart Citation

Evaluación del contenido de metales y su efecto en la estabilidad de antocianinas Metal content evaluation and its effect on the stability of anthocyanins

Castañeda‐Ovando

Galán-Vidal

Pacheco-Hernández

et al. 2009

CyTA - Journal of Food

View full text Add to dashboard Cite

Anthocyanins are natural pigments interesting in the area of food due to the large color range they exhibit and their beneficial effects on health as a result of their antioxidant properties. Their use in food is limited by the low stability of the compounds contained in the antioxidant extracts.Stabilization by metal complexation is one of the most important mechanisms for anthocyanin stability. In this work, the main metals contained in blue creole corn are quantified by inductively coupled plasma atomic emission spectroscopy followed by the evaluation of the stability constant of the selected ion metals with the main anthocyanidin (cyanidin); finally the effect of metal ion addition on the color stability is presented. The results obtained demonstrate that the main found metals are capable of complexing and stabilizing the cyanidin according to stability constants estimated by capillary electrophoresis (log b1 ¼ 5.3, 5.0, 5.5 and 4.0 for Ca (II), Cu (II), Fe (II) and Fe (III), respectively).Keywords: anthocyanins; metals; stability; color; corn Las antocianinas son pigmentos naturales de intere´s en el a´rea de alimentos debido a la amplia gama de colores que presentan y sus efectos bene´ficos sobre la salud como consecuencia de sus importantes propiedades antioxidantes; no obstante, su uso ha sido fuertemente comprometido debido a su inestabilidad una vez que son extraı´das de plantas.Uno de los principales mecanismos de estabilizacio´n de las antocianinas es mediante su complejacio´n con metales. En el presente trabajo se cuantifican los principales metales presentes en el maı´z criollo azul mediante Espectrometrı´a de Emisio´n Ato´mica por Plasma Inductivamente Acoplado, para posteriormente complejarlos con la antocianidina mayoritaria (cianidina) y evaluar el efecto sobre la estabilidad del color mediante estudios espectrofotome´tricos. Se demuestra que los metales mayoritarios encontrados son capaces de complejar y estabilizar la cianidina conforme a las constantes de formacio´n estimadas mediante electroforesis capilar (log b 1 ¼ 5,3, 5,0, 5,5 y 4,0 para Ca(II), Cu(II), Fe(II) y Fe(III), respectivamente).Palabras clave: antocianinas; metales; estabilidad; color; maı´z Introduccio´n Las antocianinas son colorantes hidrosolubles naturales contenidos principalmente en las flores y frutos de diversas plantas tambie´n se han encontrado en tallos, raı´ces y hojas de algunas especies de angiospermas, aunque en menor concentracio´n (Cooper-Driver, 2001); Gould et al. (1995) sugieren que las antocianinas en las hojas tienen el papel de reducir la susceptibilidad a la fotoinhibicio´n. Por otro lado, sus propiedades antioxidantes y la amplia gama de colores que presentan las convierten en una interesante alternativa para sustituir a los cada dı´a ma´s restringidos colorantes artificiales (Rein, 2005). No obstante, una vez extraı´das y aisladas, son compuestos altamente inestables y susceptibles a la degradacio´n; por consiguiente el estudio de la estabilidad de dichos pigmentos es un a´rea activa de investigacio´n...

show abstract

Composition of Grain and Forage from Corn Rootworm-Protected Corn Event MON 863 Is Equivalent to That of Conventional Corn (Zea mays L.)

Cited by 50 publications

References 23 publications

Superiority of Malawian orange local maize variety in nutrients, cookability and storability

Superiority of Malawian orange local maize variety in nutrients, cookability and storability

Evaluation of Compositional Equivalence for Multitrait Biotechnology Crops

Evaluación del contenido de metales y su efecto en la estabilidad de antocianinas Metal content evaluation and its effect on the stability of anthocyanins

Contact Info

Product

Resources

About