Characterization of white, yellow, red, and purple colored corns (Zea mays indentata L.) according to bio ─ active compounds and quality traits

Elif Özdemir; Rahime Cengiz; Bayram Sade

Makale detayları

Characterization of white, yellow, red, and purple colored corns (Zea mays indentata L.) according to bio ─ active compounds and quality traits

Yazarlar:

Elif Özdemir | Rahime Cengiz | Bayram Sade

Yayıncı:

Ondokuz Mayıs University

Dergi:

Anadolu Tarım Bilimleri Dergisi Vol.38 Issue 1, pp.131-144

Belge Tipi:

Makale

Yayın Tarihi:

2/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001283734

pISSN:

1308-8750

Anahtar kelimeler:

Özet:

 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, KonyaTurkey. 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.

 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, KonyaTurkey. 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.

 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, KonyaTurkey. 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.

 Çalışma renkli mısırların bio  aktif bileşenler ve kalite özellikleri bakımından farklılıklarını belirlemek amacıyla Selçuk Üniversitesi, Ziraat Fakültesi, Tarla Bitkileri Bölümü, KonyaTürkiye de yürütülmüştür. Bu çalışmada mısırda tane rengi faktörünün beyaz, sarı, kırmızı ve mor total antioksidanlar, total fenolik bileşenler, total flavanoidler, total antosiyaninler, total karotenoidler gibi biyo  aktif bileşenler ile, tane yağ içeriği, tane protein içeriği, nişasta içeriği ve amiloz  amilopektin oranı gibi kalite özelliklerine etkileri belirlenmiştir. Tüm analizler her bir analiz için üç kez tesadüfen seçilmiş örneklerde yapılmıştır. Tane yağ içeriği karakteri dışındaki tüm özelliklerde istatistik olarak önemli varyasyonlar görülmüştür. Mor mısır dokuz karakterin altısında total antioksidan aktivitesi, total fenolik bileşenler, total flavonoid, total antosiyanin içeriği, tane yağ içeriği ve tane nişasta içeriği en yüksek değerlere sahip olurken; kırmızı ve beyaz renkli mısırlar dokuz karakterin birinde en yüksek değere sahip olmuşlardır total karotenoid kırmızı mısır; tane protein içeriği beyaz mısır. Çalışmanın sonuçları tane rengindeki farklılığın biyo  aktif bileşenler ve bazı kalite özelliklerinde önemli değişikliklere neden olduğunu; renkli mısırların insan ve hayvan beslenmesinde biyo  aktif kaynaklar olarak da değerlendirilmesinin mümkün olabileceğini göstermiştir.

Makale detayları

Characterization of white, yellow, red, and purple colored corns (Zea mays indentata L.) according to bio ─ active compounds and quality traits

Yazarlar:

Elif Özdemir | Rahime Cengiz | Bayram Sade

Yayıncı:

Ondokuz Mayıs University

Dergi:

Anadolu Tarım Bilimleri Dergisi Vol.38 Issue 1, pp.131-144

Belge Tipi:

Makale

Yayın Tarihi:

2/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001283734

pISSN:

1308-8750

anthocyanins

colored corns

phenolic compounds

quality traits

antioxidants

renkli mısırlar

flavanoidler

fenolik bileşenler

kalite özellikleri

antioksidanlar

Sayı

Makale detayları

Yazarlar: Elif Özdemir | Rahime Cengiz | Bayram Sade

Yayıncı: Ondokuz Mayıs University

Dergi: Anadolu Tarım Bilimleri Dergisi Vol.38 Issue 1, pp.131-144

Belge Tipi: Makale

Yayın Tarihi: 2/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001283734

pISSN: 1308-8750

Sayı

Yazarlar:

Elif Özdemir | Rahime Cengiz | Bayram Sade

Yayıncı:

Ondokuz Mayıs University

Dergi:

Anadolu Tarım Bilimleri Dergisi Vol.38 Issue 1, pp.131-144

Belge Tipi:

Makale

Yayın Tarihi:

2/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001283734

pISSN:

1308-8750