Chemical characterization, antioxidant and antimutagenic evaluations of pigmented corn
- 66 Downloads
In order to identify pigmented corn with nutraceutical potential, the secondary metabolite content, the antioxidant capacity and antimutagenic activity of red, and blue corn were analyzed. The ranges of total phenolic, flavonoid and anthocyanin contents of the corn samples were from 69.4 to 212.8 mg gallic ac. equiv./100 g DW, 0.07 to 12.19 mg (+) catechin eq./100 g DW and 3.89 to 34.17 mg cyanidin-3-O-glucoside eq./100 g DW, respectively. The phenolic extracts demonstrated the highest antioxidant capacity evaluated by the ABTS assay displaying values from 2.06 to 7.34 mmol Trolox/100 g DW. None of the extracts was toxic to the tested bacteria strains TA98 and TA100. For TA98 tester strain, percentage inhibition values against AFB1 mutagenicity from 61 to 93, and 38 to 75 for flavonoid and anthocyanin extracts were obtained. The total phenol and anthocyanin contents correlate with the observed antioxidant capacity. The most biological active corn samples were the blue color while the least actives were the red ones. The results show that the studied blue corn samples are good sources of antioxidant and antimutagenic compounds, which could use to develop products that contribute to human health.
KeywordsAntioxidant Antimutagenic Phenolics Pigmented corn
This work was supported by the Mexican Council for Science and Technology (CONACyT), projects GTO-04-C02-68 and P50596-Q. The authors thank CONACyT for a graduate fellowship to M. Neri.
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
- Ghosh D, Konishi T (2007) Anthocyanins and anthocyanin-rich extracts: role in diabetes and eye function. Asia Pac J Clin Nutr 16:200–208Google Scholar
- Hagiwara A, Miyashita K, Nakanishi T, Sano M, Tamano S, Kadota T, Koda T, Nakamura M, Imaida K, Ito N, Shirai T (2001) Pronounced inhibition by a natural anthocyanin, purple corn color, of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in male F344 rats pretreated with 1,2-dimethylhydrazine. Cancer Lett 171:17–25CrossRefGoogle Scholar
- Mendoza-Díaz S, Ortíz-Valerio Ma C, Castaño-Tostado E, Figueroa-Cárdenas JD, Reynoso-Camacho R, Ramos-Gómez M, Loarca-Piña G (2012) Antioxidant capacity and antimutagenic activity of anthocyanin and carotenoid extracts from nixtamalized pigmented creole maize races (Zea mays L.). Plant Food Hum Nutr 67:442–449CrossRefGoogle Scholar
- Mora-Rochín S, Gaxiola-Cuevas N, Gutiérrez-Uribe JA, Milán-Carrillo J, Milán-Noris EM, Reyes-Moreno C, Serna-Saldivar SO, Cuevas-Rodríguez EO (2016) Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces. LWT Food Sci Technol 68:563–569CrossRefGoogle Scholar
- Reynoso-Camacho R, Guerrero-Villanueva G, Figueroa J, Gallegos-Corona MA, Mendoza S, Loarca-Piña G, Ramos-Gomez M (2015) Anticarcinogenic effect of corn tortilla against 1,2-dimethylhydrazine (DMH)-induced colon carcinogenesis in Sprague Dawley rats. Plant Food Hum Nutr 70:146–152CrossRefGoogle Scholar