Characterization of white, yellow, red, and purple colored corns (Zea mays indentata L.) according to bio ─ active compounds and quality traits
Künye
ÖZDEMİR, E., CENGİZ, R., & SADE, B. (2023). Characterization of white, yellow, red, and purple colored corns (Zea mays indentata L.) according to bio ─ active compounds and quality traits. Anadolu Tarım Bilimleri Dergisi, 38(1), 131-144. https://doi.org/10.7161/omuanajas.1128834Özet
The study was conducted to highlight differences of colored corns according to bio ─ active compounds and quality traits in Selcuk University, Agriculture Faculty, Crop Science Department, Konya/Turkey. At the study we attempted to explain the impacts of grain color (white, yellow, red, and purple) factor on bio ─ active compounds as total antioxidant activity, total phenolic compounds, total flavonoids, total anthocyanin content, total carotenoids, and some quality traits as grain fat content, grain protein content, grain starch content and amylose ─ amylopectin rate. All analysis was practiced at three coincidently chosen samples for each trait. Wide and significant variations were observed among the genotypes at all traits except grain fat content feature. While purple corn had the highest values at six (total antioxidant activity, total phenolic compounds, total flavonoids, total anthocyanin content, grain fat content and grain starch content) of nine characters; the red and the white ones had the highest values one of [total carotenoids (red corn), grain protein content (white corn)] nine characters in the study. Results of the study showed that grain color changes had remarkable effects on bio ─ activate contents and some quality features and exhibited possibility of using colored corns as bio – active resources in human and animal nutrition.
Kaynak
Anadolu Tarım Bilimleri DergisiCilt
38Sayı
1Bağlantı
https://hdl.handle.net/20.500.14002/2240https://dergipark.org.tr/en/pub/omuanajas/issue/75759/1128834