Purple corn (Zea mays L.) crop in the Peruvian Highlands: Adaptation and identification of high-yield and high anthocyanin content cultivars
DOI:
https://doi.org/10.17268/sci.agropecu.2020.03.01Keywords:
purple corn, anthocyanins, cob, husk, Peruvian Andes, maize.Abstract
Purple corn (Zea mays L.) which background is the Kculli race, was originated in the Andean region and is grown in environments as high as 3000 m.a.s.l.; it is unique because of the purple color in the grain and other parts of the plant; the color is due to the presence of anthocyanin such as cianidine-3-glucoside. The objective of this study was to evaluate the grain production and determine the anthocyanin content in the cob and husk of six purple maize cultivars. Anthocyanin content in cob and husk was obtained through the pigment absorbance determination by HPLC (High Performance Liquid Chromatography). Cultivars were planted at 28 environments of Cajamarca during 2016 to 2019. Results indicated that cultivar INIA 601 showed the highest grain yield (2.77 t ha-1) and the highest anthocyanin content in cobs (6.12) and husks (3.18 mg/cianidine-3-glucoside); consequently, using this technology, farmers can develop an agribusiness four times more profitable than growing other types of maize for grain production.References
Arroyo, J.; Raez, E.; Rodríguez, M.; et al. 2008. Actividad antihipertensiva y antioxidante del extracto hidroalcohólico atomizado de maíz morado (Zea mays L) en ratas. Revista Peruana de Medicina Experimental y Salud Pública 25(2): 195-199.
Castañeda, B.; Ibañez, L.; Manrique, R. 2005. Estudio fitoquímico farmacológico del Zea mays L. amilaceae st. Cultura 19(19): 105-130.
CIMMYT. 2004. Programa de Maíz del CIMMYT. Enfermedades del maíz: una guía para su identificación en el campo. Cuarta edición. México, D.F.: CIMMYT.
Cuevas, E.; Hillebrand, S.; Antezana, A.; et al. 2011. Soluble and bound phenolic compounds in different Bolivian purple corn (Zea mays L.) cultivars. Journal of Agricultural and Food Chemistry 59(13): 7068-7074.
Duangpapeng, P.; Lertrat, K.; Lomthaisong, K.; et al. 2019. Variability in anthocyanins, phenolic compounds and antioxidant capacity in the tassels of collected waxy corn germplasm. Agronomy 9(158): 1-12.
Edmeades, G.O.; Bolaños, J.; Elings, J.M.; et al. 2000. The role and regulation of the anthesis-silking interval in maize. In: M. Westgate, K. Boote, editors, Physiology and Modeling Kernel Set in Maize, CSSA Spec. Publ. 29. CSSA and ASA, Madison, WI. p. 43-73.
Fernandez‐Aulis, F.; Hernandez‐Vazquez, L.; Aguilar‐Osorio, G.; et al. 2019. Extraction and identification of anthocyanins in corn cob and corn husk from Cacahuacintle Maize. Journal of Food Science 84: 954-962.
Ferron, L.; Colombo, R.; Mannucci, B.; et al. 2020. A new italian purple corn variety (Moradyn) byproduct extract: antiglycative and hypoglycemic in vitro activities and preliminary bioaccessibility studies. Molecules 25: 1958.
Gauch, H.J.; Zobel, R. 1988. Predictive and postdictive success of statistical analysis of yield trials. Theor. Appl. Genet. 76: 1-10.
Gorriti, A.; Quispe, F.; Arroyo, J.; et al. 2009. Extracción de antocianinas de las corontas de Zea mays L. «maíz morado». Ciencia e Investigación 12(2): 64-74.
Guillén-Sánchez, J.; Mori-Arismendi, S.; Paucar-Menacho, L. 2014. Características y propiedades funcionales del maíz morado (Zea mays L.) var. subnigroviolaceo. Scientia Agropecuaria 5: 211-217.
Gullón, P.; Eibes, G.; Lorenzo, J.M.; et al. 2020. Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts. Science of The Total Environment 709: 136236.
He, J.; Giusti, M.M. 2010. Anthocyanins: natural colorants with health-promoting properties. Annual Review of Food Science and Technology. Palo Alto, California 1: 163-187.
Heras, I.; Alvis, A.; Arrazola, G. 2013. Optimización del proceso de extracción de antocianinas y evaluación de la capacidad antioxidante de berenjena (Solana melongena L.). Información Tecnológica 24(5): 93-102.
INDECOPI. 2016. Maíz Morado. Comisión Nacional contra la Biopiratería. Año 2, n. 2. Dirección de Invenciones y Nuevas Tecnologías Comisión Nacional contra la Biopiratería del Instituto Nacional de Defensa de la Competencia y de la Protección de la Propiedad Intelectual.
Jing, P.; Giusti, M.M. 2007. Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract. Journal Food Science 72(7): 363-368.
Jing, P.; Noriega, V.; Schwartz, S.J., et al. 2007. Effects of growing conditions on purple corn cob (Zea mays L.) anthocyanins. Journal of Agricultural and Food Chemistry 55(21): 8625-8629.
Justiniano, A.E. 2010. Fenología e intensidad de color en corontas del maíz morado (Zea mays L.) en sus diferentes estados de desarrollo en la localidad de La Molina. Tesis para optar el grado de Magister Scientiae en Producción Agrícola. Universidad Nacional Agraria La Molina. Lima, Perú.
Lao, F.; Sigurdson, G.; Giusti, M. 2017. Health benefits of purple corn (Zea mays L.) phenolic compounds. In: Comprehensive Reviews in Food Science and Food Safety 16(2): 234-246.
Li, C.Y.; Kim, H.W.; Won, S.R.; et al. 2008. Corn husk as a potential source of anthocyanins. Journal of Agricultural and Food Chemistry 56(23): 11413-11416.
Mansilla, P.S.; Nazar. M.C. 2020. Flour functional properties of purple maize (Zea mays L.) from Argentina. Influence of environmental growing conditions. International Journal of Biological Macromolecules 146: 311-319.
Manzano, P.A. 2016. Extracción de antocianinas a partir de coronta de maíz morado (Zea mays L.) para el aprovechamiento de residuos agrícolas. Trabajo de titulación previo a la obtención del Título de Ingeniero Bioquímico, Universidad Técnica de Ambato, Facultad de Ciencia e Ingeniería en Alimentos. Ecuador.
MINAGRI. 2017. Oficina de Información Agraria del Ministerio de Agricultura y Riego. Estadística Agraria Mensual.
MINAM. 2018. Línea de base de la diversidad genética del maíz peruano con fines de bioseguridad. Ministerio del Ambiente. Primera edición. Grupo Raso. Lima, Perú, 144 pp.
Monroy, Y.M.; Rodrigues, R.A.F.; Sartoratto, A. et al. 2020. Purple corn (Zea mays L.) pericarp hydroalcoholic extracts obtained by conventional processes at atmospheric pressure and by processes at high pressure. Braz. J. Chem. Eng. 37: 237-248.
Moreno-Loaiza, O.; Paz-Aliaga, A. 2010. Efecto vasodilatador mediado por óxido nítrico del extracto hidroalcohólico de Zea mays L. (maíz morado) en anillos aórticos de rata. Revista Peruana de Medicina Experimental y Salud Pública 27(4): 527-531.
Pinedo, R. 2015. Niveles de fertilización en dos variedades de maíz morado (Zea mays L.) en la localidad de Canaán – Ayacucho. Tesis para optar el grado de Magister Scientiae en Producción Agrícola. Universidad Nacional Agraria La Molina. Lima, Perú.
Sheng, S.; Li, T.; Liu, R.H. 2018. Corn phytochemicals and their health benefits. Food Science and Human Wellness 7: 185-195.
Simla, S.; Boontang, S.; Harakotr, B. 2016. Anthocyanin content, total phenolic content, and antiradical capacity in different ear components of purple waxy corn at two maturation stages. Australian Journale of Crop Science 10(5): 675-682.
Tian, X.Z.; Paengkoum, P.; Paengkoum, S.; et al. 2018. Purple corn (Zea mays L.) stover silage with abundant anthocyanins transferring anthocyanin composition to the milk and increasing antioxidant status of lactating dairy goats. J. Dairy Sci. 102(1): 413-418.
Tian, X.; Xin, H.; Paengkoum, P.; et al. 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 97:1384-1397.
Zhang, Q.; Gonzales de Mejía, E.; Luna-Vidal, D.; et al. 2019. Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential. Food Chemistry 289: 739-750.
Published
How to Cite
Issue
Section
License
The authors who publish in this journal accept the following conditions:
a. The authors retain the copyright and assign to the magazine the right of the first publication, with the work registered with the Creative Commons attribution license, which allows third parties to use the published information whenever they mention the authorship of the work and the First publication in this journal.
b. Authors may make other independent and additional contractual arrangements for non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as it clearly indicates that the work Was first published in this journal.
c. Authors are encouraged to publish their work on the Internet (for example, on institutional or personal pages) before and during the review and publication process, as it can lead to productive exchanges and a greater and faster dissemination of work Published (see The Effect of Open Access).
