Effects of selection for color intensity on antioxidant capacity in maize (Zea mays L.)

Abstract

Maize kernels with diverse colors have pigments and other substances with antioxidant capacity that can be highly beneficial for human health. Our objectives were to analyze antioxidant capacity of the different maize kernel colors, to investigate if selection for color intensity increases antioxidant capacity and to check the effect of bakery processing on antioxidant capacity. Pigment content was directly related to antioxidant capacity in maize kernels and also to the hydrophilic fraction, while the lipophilic fraction was not related to antioxidant capacity. Visual selection for kernel color increased anthocyanin content from 0.55 to 1.13 μmol/g of fresh weight in one unique cycle of selection. The traditional method for making maize bread out of whole maize flour has not significant effects on pigment content or antioxidant capacity. Therefore, maize bread made out of black or purple maize provides significant amounts of antioxidant substances potentially beneficial for human health.