Biological activity of improved color maize (Zea mays) grown in southern Sonora

Authors

DOI:

https://doi.org/10.15517/am.2024.55615

Keywords:

polyphenols, flavonoids, anthocyanins, colored corn

Abstract

Introduction. In Mexico, 85 % of the crops are white maize, 10 % white yellow and 5 % other colors. Biochemical studies of pigmented native maize have been carried out, but there is 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 grains 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 standardized 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 an antioxidant capacity higher than 50 %. Antimicrobial activity was higher against E. coli and Salmonella, than against S. aureus and Shigella.

 

Downloads

Download data is not yet available.

References

AAmerican Association of Cereal Chemists. (2009). Approved methods of analysis (11th ed.). AACC International.

Aguilar-Hernández, Á. D., Salinas-Moreno, Y., Ramírez-Díaz, J. L., Bautista-Ramírez, E., & Flores-López, H. E. (2019). Antocianinas y color en grano y olote de maíz morado peruano cultivado en Jalisco, México. Revista Mexicana de Ciencias Agrícolas, 10(5), 1071–1082. https://doi.org/10.29312/remexca.v10i5.1828

Association of Official Analytical Chemists. (2005). Official methods of analysis (18th ed.). AOAC International.

Barnes, J. S., Nguyen, H. P., Shen, S., & Schug, K. A. (2009). General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography–electrospray ionization-ion trap-time of flight-mass spectrometry. Journal of Chromatography A, 1216(23), 4728–4735. https://doi.org/10.1016/j.chroma.2009.04.032

Bruneton, J. (2001). Fitoquímica plantas Medicinales. Editorial Acribia.

Castro-Enríquez, D. D., Montaño-Leyva, B., Del Toro-Sánchez, C. L., Juárez-Onofre, J. E., Carvajal-Millán, E., López-Ahumada, G. A., Barreras-Urbina, C. G., Tapia-Hernández, J. A., & Rodríguez-Félix, F. (2020). Effect of ultrafiltration of Pitaya extract (Stenocereus thurberi) on Its phytochemical content, antioxidant capacity, and UPLC-DAD-MS profile. Molecules, 25(2), Article 281. https://doi.org/10.3390/molecules25020281

Ccaccya Ccaccya, A. M., Soberón Lozano, M., & Arnao Salas, I. (2019). Estudio comparativo del contenido de compuestos bioactivos y cianidina-3-glucósido del maíz morado (Zea mays L.) de tres regiones del Perú. Revista de la Sociedad Química del Perú, 85(2), 206–215. https://doi.org/10.37761/rsqp.v85i2.78

Francavilla, A., & Joye, I. J. (2020). Anthocyanins in whole grain cereals and their potential effect on health. Nutrients, 12(10), Article 2922. https://doi.org/10.3390/nu12102922

Furtak, K., GawryjoŁEk, K., Gajda, A., & GaŁĄZka, A. (2017). Effects of maize and winter wheat grown under different cultivation techniques on biological activity of soil. Plant, Soil and Environment, 63(10), 449–454. https://doi.org/10.17221/486/2017-PSE

García Reyes, E., Flores Naveda, A., Ruiz Torres, N., Camposeco Montejo, N., Ramírez Barrón, S. N., & García López, J. I. (2022). Compuestos fenólicos y capacidad antioxidante de genotipos de maíz pigmentado (azul/morado). Temas de Ciencia y Tecnología, 26(77), 13–19. https://www.utm.mx/edi_anteriores/temas77/T77_E02_fenolicos_genotipos_maiz_pigmentado.pdf

Giordano, D., Beta, T., Vanara, F., & Blandino, M. (2018). Influence of Agricultural Management on Phytochemicals of Colored Corn Genotypes (Zea mays L.). Part 1: Nitrogen Fertilization. Journal of Agricultural and Food Chemistry, 66(17), 4300–4308. https://doi.org/10.1021/acs.jafc.8b00325

Gupta, V., Pal, K., Bhagat, A., Goel, A., & Chander, J. (2020). Quinolone susceptibility in salmonella isolates based on minimum inhibitory concentration determination. Journal of Laboratory Physicians, 12(4), 263–267. https://doi.org/10.1055/s-0040-1721163

Iglesias, J. O. (2016). La resistencia a los antibióticos: la amenaza de las superbacterias. Los Libros de la Catarata.

Jakobek, L., Šeruga, M., Medvidović-Kosanović, M., & Novak, I. (2007). Antioxidant activity and polyphenols of Aronia in comparison to other berry species. Agriculturae Conspectus Scientificus, 72(4), 301–306.

Loarca-Piña, G., Neri, M., Figueroa, J. d. D., Castaño-Tostado, E., Ramos-Gómez, M., Reynoso, R., & Mendoza, S. (2019). Chemical characterization, antioxidant and antimutagenic evaluations of pigmented corn. Journal of Food Science and Technology, 56, 3177–3184. https://doi.org/10.1007/s13197-019-03671-3

López-Martínez, L. X., & García-Galindo, H. S. (2010). Actividad antioxidante de extractos metanólicos y acuosos de distintas variedades de maíz mexicano. Nova Scientia, 2(3), 51–65. https://hrcak.srce.hr/19396

Lopez-Martinez, L. X., Oliart-Ros, R. M., Valerio-Alfaro, G., Lee, C. H., Parkin, K. L., & Garcia, H. S. (2009). Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. LWT - Food Science and Technology, 42(6), 118–1192. https://doi.org/10.1016/j.lwt.2008.10.010

Ma, Y., Ding, S., Fei, Y., Liu, G., Jang, H., & Fang, J. (2019). Antimicrobial activity of anthocyanins and catechins against foodborne pathogens Escherichia coli and Salmonella. Food Control, 106, Article 106712. https://doi.org/10.1016/j.foodcont.2019.106712

Meng, L., Zhu, J., Ma, Y., Sun, X., Li, D., Li, L., Bai, H., Xin, G., & Meng, X. (2019). Composition and antioxidant activity of anthocyanins from Aronia melanocarpa cultivated in Haicheng, Liaoning, China. Food Bioscience, 30, Article 100413. https://doi.org/10.1016/j.fbio.2019.100413

Mex-Álvarez, R. M. J. (2016). Análisis proximal y fitoquímico de cinco variedades de maíz del Estado de Campeche, México. Revista Latinoamericana de Recursos Naturales, 12(2), 74–80. https://itson.mx/publicaciones/rlrn/Paginas/vol12.aspx

Miranda, C. D., Rojas, R., Contreras-Lynch, S., & Vega, A. (2021). Evaluation of the correlation between minimum inhibitory concentrations (MIC) and disk diffusion data of Flavobacterium psychrophilum isolated from outbreaks occurred in Chilean salmonid farms. Aquaculture, 530, Article 735811. https://doi.org/10.1016/j.aquaculture.2020.735811

Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology, 26(2), 211–219. https://sjst.psu.ac.th/article.php?art=214

Monosalvas, A., Taimal, R., & Villacrés, E. (2019). Efecto de la humedad de alimentación y temperatura de extrusión sobre el contenido nutricional de un snack a base de maíz, chocho y papa. Revista Bases de la Ciencia, 4(3), 67–80. https://doi.org/10.33936/rev_bas_de_la_ciencia.v4i3.1911

Patricia-Chaparro, M., Rendón, M. R., Chavez, W., Muñoz, W., Pabón, L. C., & Otálvaro-Álvarez, Á. M. (2015). Extracción de compuestos fenólicos con actividad antioxidante a partir de Champa (Campomanesia lineatifolia). Revista CENIC Ciencias Químicas, 46, 38–46.

Pérez-Pérez, E., Ettiene, G., Marín, M., Casassa-Padron, A., Silva, N., Raga, J., González, C., Sandoval, L., & Medina, D. (2014). Determinación de fenoles y flavonoides totales en hojas de guayabo (Psidium guajava L.). Revista de la Facultad de Agronomía, 31, 60–77. https://produccioncientificaluz.org/index.php/agronomia/article/view/27149

Quintanilla-Rosales, V. L., Galindo-Luna, K., Zavala-García, F., Pedroza-Flores, J. A., Heredia, J. B., Urías-Orona, V., Muy.Rangel, M. D., & Niño-Medina, G. (2017). Fenólicos solubles de tipo flavonoide y capacidad antioxidante en genotipos criollos pigmentados de maíz (Zea mays). Información Técnica Económica Agraria, 113(4), 325–334. https://doi.org/10.12706/itea.2017.020

Ramírez Cárdenas, A., Isaza Mejía, G., Pérez Cárdenas, J. E., & Martínez Garzón, M. M. (2017). Estudio fitoquímico preliminar y evaluación de la actividad antibacteriana del Solanum Dolichosepalum Bitter (Frutillo). Revista Cubana de Plantas Medicinales, 22(1), 1–11.

Ramos-Escudero, F., Muñoz, A. M., Alvarado-Ortíz, C., Alvarado, A., & Yáñez, J. A. (2012). Purple corn (Zea mays L.) phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organs. Journal of Medicinal Food, 15(2), 206–215. https://doi.org/10.1089/jmf.2010.0342

Rangel-Lucio, J. A., Santacruz-Varela, A., Córdova-Téllez, L., García-Rodríguez, J. G., Cervantes-Ortíz, F., Vaquera-Huerta, H., & Cuenca-Salgado, J. A. (2021). Adaptación y selección de maíces nativos en la región del bajío de México por su caracterización morfológica. Revista Fitotecnia Mexicana, 44(2), 241–241. https://doi.org/10.35196/rfm.2021.2.241

Reimer, L. G., Wilson, M. L., & Weinstein, M. P. (1997). Update on detection of bacteremia and fungemia. Clinical Microbiology Reviews, 10(3), 444–465. https://doi.org/10.1128/cmr.10.3.444

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine, 26(9-10), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3

Reyes, S. R., Casanova, E. V., Romero, D. R., Horna, L., & Lopez, C. (2013). Capacidad antioxidante in vitro de los flavonoides totales obtenidos de las hojas de Sambucus peruviana HBK (sauco) proveniente de la ciudad de Huamachuco. Pharmaciencia, 1(2), 57–64. https://revistas.unitru.edu.pe/index.php/farmabioq/article/view/464

Riverón-Rodríguez, E., Ramíez-Frómeta, N., Herrera-Alba, D., Barreras-García, G., Zayas-Tamayo, Á. M., & Regueiro-Gómez, Á. (2012). Estación de trabajo para el estudio de la cinética de crecimiento de Escherichia coli mediante el método de turbidez. Revista CENIC Ciencias Biológicas, 43(2), 1–5.

Rodriguez-Salinas, P. A., Zavala-Garcia, F., Urias-Orona, V., Muy-Rangel, D., Heredia, J. B., & Nino-Medina, G. (2020). Chromatic, nutritional and nutraceutical properties of pigmented native maize (Zea mays L.) genotypes from the northeast of Mexico. Arabian Journal for Science and Engineering, 45, 95–112. https://doi.org/10.1007/s13369-019-04086-0

Roy, S., & Rhim, J-W. (2021). Anthocyanin food colorant and its application in pH-responsive color change indicator films. Critical Reviews in Food Science and Nutrition, 61(14), 2297–2325. https://doi.org/10.1080/10408398.2020.1776211

Salinas-Moreno, Y., Martínez-Bustos, F., Soto-Hernández, M., Ortega-Paczka, R., & Arellano-Vázquez, J. L. (2003). Efecto de la nixtamalización sobre las antocianinas del grano de maíces pigmentados. Agrociencia, 37(6), 617–628. https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/289

Salinas-Moreno, Y., Pérez-Alonso, J. J., Vázquez-Carrillo, G., Aragón-Cuevas, F., & Velázquez-Cardelas, G. A. (2012). Antocianinas y actividad antioxidante en maíces (Zea mays L.) de las razas Chalqueño, Elotes Cónicos y Bolita. Agrociencia, 46(7), 693–706. https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/986

Sánchez, G. J. J., Stuber, C. W., & Goodman, M. M. (2000). Isozymatic diversity in the races of maize of the Americas. Maydica, 45(3), 185–203.

Santos, J., Oliveira, M. B. P. P., Ibáñez, E., & Herrero, M. (2014). Phenolic profile evolution of different ready-to-eat baby-leaf vegetables during storage. Journal of Chromatography A, 1327, 118–131. https://doi.org/10.1016/j.chroma.2013.12.085

Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144–158. https://doi.org/10.5344/ajev.1965.16.3.144

Tian, X. Z., Lu, Q., Paengkoum, P., & Paengkoum, S. (2020). Effect of purple corn pigment on change of anthocyanin composition and unsaturated fatty acids during milk storage. Journal of Dairy Science, 103(9), 7808–7812. https://doi.org/10.3168/jds.2020-18409

Tian, X., Xin, H., Paengkoum, P., Paengkoum, S., Ban, C., & Sorasak, T. (2019). Effects of anthocyanin-rich purple corn (Zea mays L.) stover silage on nutrient utilization, rumen fermentation, plasma antioxidant capacity, and mammary gland gene expression in dairy goats. Journal of Animal Science, 97(3), 1384–1397. https://doi.org/10.1093/jas/sky477

Urias-Lugo, D. A., Heredia, J. B., Serna-Saldivar, S. O., Muy-Rangel, M. D., & Valdez-Torres, J. B. (2015). Total phenolics, total anthocyanins and antioxidant capacity of native and elite blue maize hybrids (Zea mays L.). CyTA-Journal of Food, 13(3), 336–339. https://doi.org/10.1080/19476337.2014.980324

Vera de Rosso, V., & Zerlotti Mercadante, A. (2023). Dyes in South America. In C. Stevens, T. Bechtold, A. Manian, & T. Pham (Eds.), Handbook of natural colorants (Vol. 8, pp. 63–73). Wiley. https://doi.org/10.1002/9781119811749.ch5

Villacrés, E., Tanquina, I., Yánez, C., Quelal, M., Alvarez, J., & Ramos, M. (2019). Impacto del procesamiento sobre los compuestos con propiedades antioxidantes de dos variedades de maíz (Zea mays L.). ACI Avances en Ciencias e Ingenierías, 11(1), 104–115. https://doi.org/10.18272/aci.v11i1.1099

Villanueva, C., Sevilla González, M. d. l. L., & Kross, R. D. (2013). La bioética medioambiental y el estrés oxidativo. Cuicuilco Revista de Ciencias Antropológicas, 20(58), 91–108. https://revistas.inah.gob.mx/index.php/cuicuilco/article/view/3893

Wallace, T. C., & Giusti, M. M. (2015). Anthocyanins. Advances in Nutrition, 6(5), 620–622. https://doi.org/10.3945/an.115.009233

Wang, Y., Li, Y., Yang, Y., Jiang, B., Li, D., Lui, C., & Feng, Z. (2023). A novel adsorbent drived from salted egg white for efficient removal of cationic organic dyes from wastewater. Journal of Molecular Liquids, 372, Article 121210. https://doi.org/10.1016/j.molliq.2023.121210

Zambrano Zambrano, C. S., & Zambrano Zambrano, P. R. (2020). Efecto de la humedad en dos variedades de maíz sobre los costos de molienda (Tesis de grado, Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López). Repositorio Digital ESPAM. http://repositorio.espam.edu.ec/handle/42000/1278

Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food chemistry, 64(4), 555–559. https://doi.org/10.1016/S0308-8146(98)00102-2

Žilić, S., Kocadağlı, T., Vančetović, J., & Gökmen, V. (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT - Food Science and Technology, 65, 597–603. https://doi.org/10.1016/j.lwt.2015.08.057

Žilić, S., Serpen, A., Akıllıoğlu, G., Gökmen, V., & Vančetović, J. (2012). Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels. Journal of Agricultural and Food Chemistry, 60(5), 1224–1231. https://doi.org/10.1021/jf204367z

Published

2024-01-09

How to Cite

Cadena Cadena, F. ., Arias Moscoso, J. L. ., García Ramírez , A., Ochoa-Meza, A. R., & Cuevas Acuña, D. A. (2024). Biological activity of improved color maize (Zea mays) grown in southern Sonora. Agronomía Mesoamericana, 35, 55615. https://doi.org/10.15517/am.2024.55615