Abstract
In Mexico maize (Zea mays L.) is an important cereal due to excellent taste and nutritional value. Nutritional content and fatty acid profile has been reported in white maize, however, there are several genotypes natives (red, yellow, black, blue, pinto), and many improved hybrids maize of which little is known. Fumonisins and aflatoxins are mycotoxins present in 25% of the world’s cereals, mainly in tropical and subtropical regions around the world. This study presents the analysis of proximate composition (ash, protein, lipids), as well as mycotoxins (fumonisins and aflatoxins) and five different fatty acids, two of saturated fatty acids (palmitic and stearic) and three of polyunsaturated fatty acids (oleic, linoleic and linolenic), evaluated by Gas Chromatography and Flame Detector (GC-DF). Thirty varieties of maize (native and hybrid maize) were collected in states of central region. The total fumonisins were determined using the QuickTox TM extraction and quantificated by QuickScan fumonisins; the aflatoxins were analyzed by commercial ELISA kit. The highest protein level was 10.43 g/100g, 5.63 g/100g for fat, 1.62 g/100g for ash in hybrid maize. In native maize, the highest levels of protein and ash were 10.94 g/100g and 1.45 g/100g for pinto maize. The higher value for fat was 5.45 g/100g in yellow maize. The palmitic and stearic acids, in native maize were higher that hybrid maize, for linoleic acid and linoleinic fatty with a significant difference between native corn. Fumonisins and aflatoxins were contaminated in all genotypes of maize, in allow levels. This information obtained may be considered in maize breeding programs, industrialization processes and healthy diets.
Highlights
Zea mays L., is a popular cereal in Mexico, due to taste and availability in the year
This study presents the analysis of proximate composition, as well as mycotoxins and five different fatty acids, two of saturated fatty acids and three of polyunsaturated fatty acids, evaluated by Gas Chromatography and Flame Detector (GC-DF)
The maize contains monounsaturated fatty acids (MUFA), primarily oleic acid or polyunsaturated fatty acids (PUFA) as linoleic acid, two important lipids with physiological functions, as protect of the hearth in acute myocardial damage, or diabetes because insulin resistance is inversely associated with deficient intake of long chain fatty acids or an increase in palmitic acid or a deficiency in linoleic acid [4]; so its regular consumption has favorable
Summary
Zea mays L., is a popular cereal in Mexico, due to taste and availability in the year. The taste is good due unsaturated fatty acids, such as linoleic and oleic acids. The corn contains principally carbohydrate, but the lipids and ash levels are high too. It is reported fat contains in 2.17% to 4.43%; 4.5% to 9.87% protein and 1.4% to 3.3% ash [2] [3]. The environmental temperature has a special influence on the profile of fatty acids in maize, which increases the proportion of saturated fatty acids at the expense of unsaturated ones [5]. There is no specification for the fatty acid profile in raw maize, which limits the orientation of the national breeding programs for the production of maize with a specific fatty acid composition in accordance with the current health demands of consumers [6]
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