Micronutritient Variability in Maize Inbred Lines

Abstract

Development of micronutrienten riched staple plant foods through plant breeding holds promise for sustainable and cost-effective food-based solutions to combat micronutrient deficiencies. The first step in this process is screening aviable germplasm for micronutritient content, so the aim of this study was determination of carotenoids and tocopherols content in set of maize inbred lines. Carotenoids (lutein, zeaxanthin and β-carotene) and tocopherols (α, β+γ and δ) content in 101 maize inbred lines with different kernel type (37 orange, 29 yellow, 4 white,19 sweetcorn and 12 popcorn) were determined by HPLC-DAD. The mean values of L+Z, β-carotene, α-tocopherol, β+γ tocopherol, and δ-tocopherol, were 31.34, 8.72, 10.22, 49.17 and 1.81 μg/ g, respectively. Content of α -tocopherol was in the range from 2.22 to 38.14 μg/g and β+γ tocopherols from 12.10 to 105.52 μg/g, β-carotene 1.20 to 39.37 μg/g and lutein+zeaxanthin 11.28 to 69.31 μg/g. White maize lacked carotenoids in the endosperm due to the presence of recessive genes. The highest value of β-carotene had inbred line H, L+Z inbred W-4, γ-tocopherols KRW 803-3-1-2-1 and α –tocopherol P21. Orange kernel inbred lines had the highest value of L+Z and β-carotene, yellow kernel inbred lines α –tocopherol, whereas sweetcorn inbreds had the highest value of γ-tocopherols. The genetic background undoubtedly influences chemical quality and line with high content of particularly micronutritients may be used in breeding program to improve nutritional value.

Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines

“…As reported by Mladenović Drinić et al (2019), among 101 inbreds with different kernel types and colour, lutein+zeaxanthin and β-carotene had respective mean contents of 31.34 and 8.72 μg/g. The range of β-carotene content was 1.20 to 39.37 μg/g.…”

“…According to Kaur, Singh and Sharma (2019), compared to regular maize, quality protein maize (QPM) refined flour has higher levels of fat (3.90%), protein (10.04%), and carbohydrates (74.83%). Milašinović-Šeremešić, Radosavljević, Srdić, Tomičić and Đuragić (2019) previously reported average oil content of different maize hybrids amounted to 4.14%. Albeit, the oil content determined in the investigated wholegrain maize flours from inbred lines exceeded the maximal allowed values prescribed by the Serbian regulation on the quality requirements for milled maize products (Pravilnik, 2018), namely for wholemeal (4%) and refined maize flour (3%) which is obtained by dry a grinding process (after removal of the grain pericarp, and germ in which most lipids are located).…”

“…In the age of climate change, population growth, and food scarcity, maize has drawn particular interest from researchers in different scientific fields. Breeders use the information on genetic diversity crucial for the analysis of genetic relationships between lines and for choosing different parental combinations to produce novel, more resilient, and high-yielding maize hybrids with the highest genetic variability (Mladenović Drinić et al, 2022). The selection and development of inbred lines, the parental components of singlecross hybrids, are expensive and time-consuming procedures in maize breeding programs (Benchimol et al, 2000).…”

Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients

“…The carotenoids were determined only in wholegrain flour produced from yellow kernel popping maize (26.5±1.2 mg βCE/kg), while tocopherols were detected in the red dent and blue popping maize wholegrain flours (Table 2). A study conducted by Mladenović-Drinić et al (2019) also reported that carotenoids were not present in the investigated white maize inbred lines which was explained by the presence of a recessive gene that controls the first step in the carotenoid synthesis pathway. Similarly, these researchers found that standard yellow/orange kernel dent and popcorn genotypes had a higher content of carotenoids, predominantly β-carotene, lutein, and zeaxanthin.…”

“…Maize grain is a significant source of vitamin B1, B2, B5, B12, and vitamin E, β-carotene -a provitamin of vitamin A, also has high phenolic content compounds (among other anthocyanins), which have the role of antioxidants as well as minerals potassium (K) and magnesium (Mg) (Farré Martinez, 2012). Apart from the significant nutritional value the bioactive components of the maize grain can provide both health and economic benefits, which potentially could be utilized to add even more value to this grain (Mladenović-Drinić et al, 2019). This study aimed to examine the chemical composition of differently colored maize kernel wholegrain flours to asses and compare their nutritional potentials.…”