Abstract
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 bioactive compounds as TAnti. (Total Antioxidants), TPC (Total Phenolic Compounds), TF (Total Flavonoids), TAntho. (Total Anthocyanins), TC (Total Carotenoids), and some quality traits as GCO (Grain Crude Oil), GCP (Grain Crude Protein), Starch and Amylose/Amylopectin. 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 GCO feature. While purple corn had the highest values at six (TAnti., TAntho., TPC, GCO, TF, Starch and GCP) of nine characters; the red and the white ones had the highest values one of [TC (red corn); GCP (white corn)] nine characters in the study. The results showed that purple corn had distinct bio-active and quality advantages compared with others. Results of the study showed that grain color changes had remarkable effects on bio-activated contents and some quality features; and also exhibited possibility of using colored corns as bio-active resources in human and animal nutrition.
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