International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 3 (2017)

Chemical and bromatological analyses of different corn (Zea mays, l.) Seeds varieties


Bruna Juber de Araújo, Dôuglas Nunes, Carla Lima, Enyara Rezende Morais, Cristina Fürstenau

Corn (Zea mays, L.), a cereal of great importance in agriculture all over the world, is rich in several nutrients and presents phytochemicals with high antioxidant power. Concentration of total phenolic compounds and centesimal composition of five different corn varieties from native germplasm were determined. Phenolic extract was obtained from processed samples and its total content was determined by Folin- Ciocalteau reagent. Bromatological profile of all corn varieties was characterized by the index of dry matter (DM), crude protein (CP), ether extract (EE) and ash (A). Higher concentration of (poly) phenols was found in V1 red color variety (180.8 ± 10.63 mg EAG/100g) with potential vascular applications. Also, V1 (red) and V4 (white) varieties exhibited higher CP content when compared to other varieties and might represent an interesting increment in human and animal diets. Chemico-bromatological profile of these corn varieties was performed for the first time and may serve as background for further and deeper studies.
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