Effect of germination and UV-B elicitation on chemical compositions antioxidant activities and phytochemical contents of underutilised Mexican blue maize seeds


Citation

Milán-Carrillo J., . and Reyes-Moreno C., . and Canizalez-Román V. A., . and Cuevas-Rodríguez E. O., . and Chavarín-Martínez C. D., . and López-Valenzuela J. A., . and Perales-Sánchez J. X. K., . and Gutiérrez-Dorado R., . Effect of germination and UV-B elicitation on chemical compositions antioxidant activities and phytochemical contents of underutilised Mexican blue maize seeds. pp. 300-310. ISSN 22317546

Abstract

Germination improves seed functionality due to increased phytochemicals and associated antioxidant activities. These effects are enhanced with a suitable inductor which is applied at appropriate time and dose. The aim of the present work was to evaluate the effect of germination UV-B elicitation on the chemical compositions antioxidant activities (AoxA) total phenolic (TPC) total anthocyanin (TA) and -aminobutyric acid (GABA) contents in blue maize seeds. The application of UV-B radiation (wavelengths of 280 - 311 nm) during 37.0 h was an effective elicitor. Germinated-elicited blue maize flour (GEBMF) had higher proteins (29.1) dietary fibres (22.0) and AoxA (ABTS: 133.9; DPPH: 173.4) than unprocessed blue maize flour (UBMF). The increase in AoxA was closely related to the observed increase in TPC (587.2) TA (29.9) and GABA (199.9). Therefore GEBMF could be used as a source of proteins dietary fibres and natural antioxidants in the formulation of new functional foods and beverages. These results could also contribute to the use and conservation of blue maize an underutilised cereal.


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Abstract

Germination improves seed functionality due to increased phytochemicals and associated antioxidant activities. These effects are enhanced with a suitable inductor which is applied at appropriate time and dose. The aim of the present work was to evaluate the effect of germination UV-B elicitation on the chemical compositions antioxidant activities (AoxA) total phenolic (TPC) total anthocyanin (TA) and -aminobutyric acid (GABA) contents in blue maize seeds. The application of UV-B radiation (wavelengths of 280 - 311 nm) during 37.0 h was an effective elicitor. Germinated-elicited blue maize flour (GEBMF) had higher proteins (29.1) dietary fibres (22.0) and AoxA (ABTS: 133.9; DPPH: 173.4) than unprocessed blue maize flour (UBMF). The increase in AoxA was closely related to the observed increase in TPC (587.2) TA (29.9) and GABA (199.9). Therefore GEBMF could be used as a source of proteins dietary fibres and natural antioxidants in the formulation of new functional foods and beverages. These results could also contribute to the use and conservation of blue maize an underutilised cereal.

Additional Metadata

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Item Type: Article
AGROVOC Term: Maize
AGROVOC Term: Zea mays
AGROVOC Term: Seeds
AGROVOC Term: Germination
AGROVOC Term: Phytochemistry
AGROVOC Term: Natural antioxidants
AGROVOC Term: Phenolic content
AGROVOC Term: Anthocyanins
AGROVOC Term: Proteins
AGROVOC Term: Dietary fibres
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10638

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