Campus Units

Agronomy

Document Type

Article

Publication Version

Published Version

Publication Date

2017

Journal or Book Title

Cereal Chemistry

Volume

94

Issue

6

First Page

950

Last Page

955

DOI

10.1094/CCHEM-04-17-0079-R

Abstract

Anthocyanin‐rich Southwestern blue maize (Zea mays L.) landraces are receiving interest as functional foods, and commercial production is increasing. We determined variation in kernel color, anthocyanin content, texture, and selected compositional traits of representative varieties. In 2013, eight varieties were grown at four locations in New Mexico. Total kernel anthocyanin content (TAC) and component pigments were measured with spectrophotometry and HPLC, respectively. Oil, protein, starch, and kernel density were determined using NIR spectroscopy and amino acid concentrations using wet chemistry. An average of 49.6 mg/100 g of TAC with a range of 17.6–65.1 mg/100 g was observed. Cyanidin and pelargonidin were major components, and peonidin and succinyl 3‐glucoside were minor components. Low levels of disuccinyl glucoside were detected. Blue kernels were higher in anthocyanin than purple or red kernels. Floury kernels displayed the highest protein and oil contents and the lowest starch content and kernel density. The highest starch and kernel density levels were observed in small flint/dent and pop‐flint/dent kernels. Amino acid content was variable across genotypes and locations.

Comments

This article is published as Nankar, Amol, F. Omar Holguin, M. Paul Scott, and Richard C. Pratt. "Grain and nutritional quality traits of southwestern US blue maize landraces." Cereal Chemistry 94, no. 6 (2017): 950-955. doi: 10.1094/CCHEM-04-17-0079-R.

Rights

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.

Language

en

File Format

application/pdf

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