Quantitative and qualitative evaluation   of kernel anthocyanins from southwestern United States blue corn

Nankar, Amol N.; Dungan, Barry; Paz, Neil; Sudasinghe, Nilusha; Schaub, Tanner; Holguín, F. Omar; Pratt, Richard C.

doi:10.1002/jsfa.7671

Cited by 53 publications

(57 citation statements)

References 30 publications

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“…Santa Clara Blue, Los Lunas High, and Hopi Blue (highest proportions of violet blue 92A and blue 103A colored samples) displayed the highest amounts of cyanidin and pelargonidin, and Flor del Rio (primary classification red purple 59A) displayed the lowest. Similar observations have been made in other studies (Cevallos‐Casals and Cisneros‐Zevallos 2003; Moreno et al 2005; Jing et al 2007; Lopez‐Martinez et al 2009; Nankar et al 2016a). Conversely, Yang et al (2009) reported that purple maize kernels contained more anthocyanin than blue and red kernels.…”

Section: Discussionsupporting

confidence: 92%

“…TAC values in this study were similar to those reported by Nankar et al (2016b), in which different anthocyanin analysis methods were used. Results reported for TAC from this study were relatively higher but were not significantly different from an analysis of samples obtained in 2012 Nankar et al (2016a). These results clearly show the consistency and stability in TAC across different years and analytical methods.…”

Section: Discussionsupporting

confidence: 48%

“…1). The average TAC reported across accessions following the University of Missouri ESCL method was 45.2 mg/100 g (Nankar et al 2016b), and the correlation between ESCL and Nankar et al (2016a) was 0.94. The correlation between ESCL and 2013 analysis was 0.92.…”

Section: Resultsmentioning

confidence: 99%

“…Samples were then immediately refrigerated (60 min) and then centrifuged twice with a microcentrifuge (HBI Centrifuge, Trappe, PA, U.S.A.) at 12,000 × g for 20 and 15 min, respectively. Final samples for TAC analysis were prepared from extracted supernatants as described in Nankar et al (2016a).…”

Section: Methodsmentioning

confidence: 99%

“…Some pigmented kernels may also display a red or reddish purple color (Sánchez G. et al 2000; Nankar et al 2016b). Previous research has examined total anthocyanin content (TAC) of southwestern maize land race varieties, but the presence of secondary metabolites that also contribute to the total anthocyanin pigments has not been ascertained (Ryu et al 2013; Nankar et al 2016a).…”

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confidence: 99%

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Grain and Nutritional Quality Traits of Southwestern U.S. Blue Maize Landraces

et al. 2017

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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.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 48%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Grain and Nutritional Quality Traits of Southwestern U.S. Blue Maize Landraces

et al. 2017

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Effect of ultrasonic modification on the binding ability of pectin to anthocyanin

Liu,

Tong,

Tong

et al. 2024

J Sci Food Agric

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BackgroundPectin was considered as a potential candidate to improve the thermal stability of anthocyanins, and the binding ability of pectin to anthocyanins was influenced by its structure. In this study, sunflower pectins, modified by ultrasound (40 kHz) with different time, were prepared and used to bind with anthocyanins, extracted from purple sweet potato.ResultsCharacterization and thermal stability of pectin‐anthocyanin complexes were then investigated. The ultrasonic modification of pectin resulted in many changes in pectin chemical structure, including the degradation of neutral sugar side chains, the breakage of methoxyl groups, and the increase of molecular flexibility. And the extension of ultrasonic modification time led to the larger changes of pectin chemical structure. The analysis of the binding ability, as determined by Fourier transform infrared spectroscopy (FTIR) and molecular dynamics (MD) simulations, revealed that the interaction between pectin and anthocyanins was driven by hydrogen bonding, electrostatic interaction, and hydrophobic interaction. The pectins with different ultrasonic modification time bound with anthocyanins to different amounts, mainly resulted from an increase in the number of hydrogen bonds. According to the HPLC analysis, during the heating at 90 °C, The stronger the binding ability of pectin and anthocyanin complex, the better its thermal stability.ConclusionThus, ultrasonic modification of pectin could effectively enhance its binding ability of anthocyanin.This article is protected by copyright. All rights reserved.

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