Characterization of white, yellow, red, and purple colored corns (Zea mays indentata L.) according to bio ─ active compounds and quality traits

Authors : Elif ÖZDEMİR, Rahime CENGİZ, Bayram SADE

Pages : 131-144

Doi:10.7161/omuanajas.1128834

View : 15 | Download : 5

Publication Date : 2023-02-28

Article Type : Research Paper

Abstract :The study was conducted to highlight differences of colored corns according to bio ─ active compounds and quality traits in Selcuk University, Agriculture Faculty, Crop Science Department, Konya/Turkey. At the study we attempted to explain the impacts of grain color insert ignore into journalissuearticles values(white, yellow, red, and purple); factor on bio ─ active compounds as total antioxidant activity, total phenolic compounds, total flavonoids, total anthocyanin content, total carotenoids, and some quality traits as grain fat content, grain protein content, grain starch content and amylose ─ amylopectin rate. All analysis was practiced at three coincidently chosen samples for each trait. Wide and significant variations were observed among the genotypes at all traits except grain fat content feature. While purple corn had the highest values at six insert ignore into journalissuearticles values(total antioxidant activity, total phenolic compounds, total flavonoids, total anthocyanin content, grain fat content and grain starch content); of nine characters; the red and the white ones had the highest values one of [total carotenoids insert ignore into journalissuearticles values(red corn);, grain protein content insert ignore into journalissuearticles values(white corn);] nine characters in the study. Results of the study showed that grain color changes had remarkable effects on bio ─ activate contents and some quality features and exhibited possibility of using colored corns as bio – active resources in human and animal nutrition.
Keywords : renkli mısırlar, flavanoidler, fenolik bileşenler, kalite özellikleri, antioksidanlar