Biological activity of improved color maize (Zea mays) grown in southern Sonora
Introduction. In Mexico, 85 % of the crops are white maize, 10 % white yellow and 5 % other colours. There are biochemical studies of pigmented native maize, but little information on colour-improved maize. Objective. To evaluate the phytochemical content and antimicrobial capacity of two pigmented maize hybrids grown at the Tecnológico Nacional de México-Valle del Yaqui. Materials and methods. Extraction of biocompounds from a portion of the maize grown in southern Sonora, Mexico, during the summer-winter 2020 cycle was performed on red and purple maize hybrids. A thirty-part solution of ethanol, acetic acid and water was used. Proximal composition, anthocyanin, polyphenol and flavonoid content were determined by standardised methods. Antioxidant capacity was determined by ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) methodologies. In addition, antimicrobial capacity and minimum inhibitory concentration were determined. Results. Purple maize showed higher content of anthocyanins (340.98±5.21 mg/100 g) and polyphenols (173.68±24.23 mg gallic acid/100 g) compared to red maize. Flavonoids are more abundant in purple maize (575.10±27.88 mg quercetin/100 g). Both maize hybrids exhibited more than 50 % antioxidant capacity against ABTS and DPPH radicals. Regarding antimicrobial activity, higher inhibition was observed for Escherichia coli and Salmonella (18 % and 47 %), and lower for Staphylococcus aureus and Shigella (19 % and 34 %) compared to gentamicin. Conclusion. Purple maize showed higher content of anthocyanins, polyphenols and flavonoids. Both hybrids had more than 50 % antioxidant capacity. Antimicrobial activity was higher against E. coli and Salmonella, but lower against S. aureus and Shigella.
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Universidad de Costa Rica
2024
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Cadena Cadena, Francisco Arias Moscoso, Joe Luis Rodríguez Pérez , Gilberto García Ramírez , Alejandro Meza Ochoa , Alba Roció Cuevas Acuña, Dulce A. |
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Cadena Cadena, Francisco Arias Moscoso, Joe Luis Rodríguez Pérez , Gilberto García Ramírez , Alejandro Meza Ochoa , Alba Roció Cuevas Acuña, Dulce A. Biological activity of improved color maize (Zea mays) grown in southern Sonora |
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Cadena Cadena, Francisco Arias Moscoso, Joe Luis Rodríguez Pérez , Gilberto García Ramírez , Alejandro Meza Ochoa , Alba Roció Cuevas Acuña, Dulce A. |
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Cadena Cadena, Francisco |
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Biological activity of improved color maize (Zea mays) grown in southern Sonora |
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Biological activity of improved color maize (Zea mays) grown in southern Sonora |
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Biological activity of improved color maize (Zea mays) grown in southern Sonora |
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Biological activity of improved color maize (Zea mays) grown in southern Sonora |
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Biological activity of improved color maize (Zea mays) grown in southern Sonora |
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biological activity of improved color maize (zea mays) grown in southern sonora |
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Introduction. In Mexico, 85 % of the crops are white maize, 10 % white yellow and 5 % other colours. There are biochemical studies of pigmented native maize, but little information on colour-improved maize. Objective. To evaluate the phytochemical content and antimicrobial capacity of two pigmented maize hybrids grown at the Tecnológico Nacional de México-Valle del Yaqui. Materials and methods. Extraction of biocompounds from a portion of the maize grown in southern Sonora, Mexico, during the summer-winter 2020 cycle was performed on red and purple maize hybrids. A thirty-part solution of ethanol, acetic acid and water was used. Proximal composition, anthocyanin, polyphenol and flavonoid content were determined by standardised methods. Antioxidant capacity was determined by ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) methodologies. In addition, antimicrobial capacity and minimum inhibitory concentration were determined. Results. Purple maize showed higher content of anthocyanins (340.98±5.21 mg/100 g) and polyphenols (173.68±24.23 mg gallic acid/100 g) compared to red maize. Flavonoids are more abundant in purple maize (575.10±27.88 mg quercetin/100 g). Both maize hybrids exhibited more than 50 % antioxidant capacity against ABTS and DPPH radicals. Regarding antimicrobial activity, higher inhibition was observed for Escherichia coli and Salmonella (18 % and 47 %), and lower for Staphylococcus aureus and Shigella (19 % and 34 %) compared to gentamicin. Conclusion. Purple maize showed higher content of anthocyanins, polyphenols and flavonoids. Both hybrids had more than 50 % antioxidant capacity. Antimicrobial activity was higher against E. coli and Salmonella, but lower against S. aureus and Shigella.
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Universidad de Costa Rica |
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2024 |
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oai:portal.ucr.ac.cr:article556152024-01-04T16:58:33Z Biological activity of improved color maize (Zea mays) grown in southern Sonora Actividad biológica de maíz (Zea mays) de color mejorado cultivado en el sur de sonora Cadena Cadena, Francisco Arias Moscoso, Joe Luis Rodríguez Pérez , Gilberto García Ramírez , Alejandro Meza Ochoa , Alba Roció Cuevas Acuña, Dulce A. polyphenols flavonoids anthocyanins colored corn polifenoles flavonoides antocianinas maíces de color Introduction. In Mexico, 85 % of the crops are white maize, 10 % white yellow and 5 % other colours. There are biochemical studies of pigmented native maize, but little information on colour-improved maize. Objective. To evaluate the phytochemical content and antimicrobial capacity of two pigmented maize hybrids grown at the Tecnológico Nacional de México-Valle del Yaqui. Materials and methods. Extraction of biocompounds from a portion of the maize grown in southern Sonora, Mexico, during the summer-winter 2020 cycle was performed on red and purple maize hybrids. A thirty-part solution of ethanol, acetic acid and water was used. Proximal composition, anthocyanin, polyphenol and flavonoid content were determined by standardised methods. Antioxidant capacity was determined by ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) methodologies. In addition, antimicrobial capacity and minimum inhibitory concentration were determined. Results. Purple maize showed higher content of anthocyanins (340.98±5.21 mg/100 g) and polyphenols (173.68±24.23 mg gallic acid/100 g) compared to red maize. Flavonoids are more abundant in purple maize (575.10±27.88 mg quercetin/100 g). Both maize hybrids exhibited more than 50 % antioxidant capacity against ABTS and DPPH radicals. Regarding antimicrobial activity, higher inhibition was observed for Escherichia coli and Salmonella (18 % and 47 %), and lower for Staphylococcus aureus and Shigella (19 % and 34 %) compared to gentamicin. Conclusion. Purple maize showed higher content of anthocyanins, polyphenols and flavonoids. Both hybrids had more than 50 % antioxidant capacity. Antimicrobial activity was higher against E. coli and Salmonella, but lower against S. aureus and Shigella. Introducción. En México, el 85 % de las siembras son maíces blancos, el 10 % amarillo blanco y el 5 % de otros colores. Hay estudios bioquímicos de maíces nativos pigmentados, pero poca información en maíces mejorados en color. Objetivo. Evaluar el contenido de fitoquimicos y capacidad antimicrobiana de dos híbridos de maíz pigmentado cultivados en el Tecnológico Nacional de México-Valle del Yaqui. Materiales y métodos. En los híbridos de maíz de color rojo y de color morado se realizó la extracción de biocompuestos a partir de una porción del maíz cultivado en el sur de Sonora, México, durante el ciclo verano-invierno 2020. Se utilizó una solución de etanol, ácido acético y agua en una proporción de treinta partes. La composición proximal, contenido de antocianinas, polifenoles y flavonoides se determinaron mediante métodos estandarizados. La capacidad antioxidante se evaluó mediante las metodologías ABTS (2,2'–azino–bis–(3–ethylbenzothiazoline–6–sulphonic acid)) y DPPH (2,2-difenil-1-picrilhidracilo). Además, se determinó la capacidad antimicrobiana y la concentración mínima inhibitoria. Resultados. El maíz morado presentó mayor contenido de antocianinas (340,98±5,21 mg/100 g) y polifenoles (173,68±24,23 mg de ácido gálico/100 g), en comparación con el maíz rojo. Los flavonoides son más abundantes en el maíz morado (575,10±27,88 mg de quercetina/100 g). Ambos híbridos de maíz exhibieron una capacidad antioxidante superior al 50 % frente a los radicales ABTS y DPPH. Respecto a la actividad antimicrobiana, se observó mayor inhibición para Escherichia coli y Salmonella (18 % y 47 %), y menor para Staphylococcus aureus y Shigella (19 % y 34 %) en comparación con la gentamicina. Conclusión. El maíz morado mostró mayor contenido de antocianinas, polifenoles y flavonoides. Ambos híbridos tuvieron mas del 50 % de capacidad antioxidante. La actividad antimicrobiana fue mayor contra E. coli y Salmonella, pero menor contra S. aureus y Shigella. Universidad de Costa Rica 2024-01-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Article Text Texto application/pdf https://revistas.ucr.ac.cr/index.php/agromeso/article/view/55615 10.15517/am.2024.55615 Agronomía Mesoamericana; 2024: Early view; 55615 Agronomía Mesoamericana; 2024: Visualización anticipada; 55615 Agronomía Mesoamericana; 2024: Early view; 55615 2215-3608 1021-7444 spa https://revistas.ucr.ac.cr/index.php/agromeso/article/view/55615/58761 Copyright (c) 2024 Francisco Cadena Cadena, Joe Luis Arias Moscoso, Gilberto Rodríguez Pérez , Alejandro García Ramírez , Alba Roció Meza Ochoa , Dulce A. Cuevas Acuña https://creativecommons.org/licenses/by-nc-nd/4.0 |