Ranilla Lena Gálvez, Zolla Gastón, Afaray-Carazas Ana, Vera-Vega Miguel, Huanuqueño Hugo, Begazo-Gutiérrez Huber, Chirinos Rosana, Pedreschi Romina, Shetty Kalidas
Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Arequipa, Perú.
Escuela Profesional de Ingeniería de Industria Alimentaria, Departamento de Ciencias e Ingenierías Biológicas y Químicas, Facultad de Ciencias e Ingenierías Biológicas y Químicas, Universidad Catolica de Santa Maria, Arequipa, Perú.
Front Nutr. 2023 Feb 28;10:1132228. doi: 10.3389/fnut.2023.1132228. eCollection 2023.
The high maize () diversity in Peru has been recognized worldwide, but the investigation focused on its integral health-relevant and bioactive characterization is limited. Therefore, this research aimed at studying the variability of the primary and the secondary (free and dietary fiber-bound phenolic, and carotenoid compounds) metabolites of three maize types (white, red, and orange) from the Peruvian Andean race at different maturity stages (milk-S1, dough-S2, and mature-S3) using targeted and untargeted methods. In addition, their antioxidant potential, and α-amylase and α-glucosidase inhibitory activities relevant for hyperglycemia management were investigated using models. Results revealed a high effect of the maize type and the maturity stage. All maize types had hydroxybenzoic and hydroxycinnamic acids in their free phenolic fractions, whereas major bound phenolic compounds were ferulic acid, ferulic acid derivatives, and -coumaric acid. Flavonoids such as luteolin derivatives and anthocyanins were specific in the orange and red maize, respectively. The orange and red groups showed higher phenolic ranges (free + bound) (223.9-274.4 mg/100 g DW, 193.4- 229.8 mg/100 g DW for the orange and red maize, respectively) than the white maize (162.2-225.0 mg/100 g DW). Xanthophylls (lutein, zeaxanthin, neoxanthin, and a lutein isomer) were detected in all maize types. However, the orange maize showed the highest total carotenoid contents (3.19-5.87 μg/g DW). Most phenolic and carotenoid compounds decreased with kernel maturity in all cases. In relation to the primary metabolites, all maize types had similar fatty acid contents (linoleic acid > oleic acid > palmitic acid > α-linolenic acid > stearic acid) which increased with kernel development. Simple sugars, alcohols, amino acids, free fatty acids, organic acids, amines, and phytosterols declined along with grain maturity and were overall more abundant in white maize at S1. The functionality was similar among maize types, but it decreased with the grain development, and showed a high correlation with the hydrophilic free phenolic fraction. Current results suggest that the nutraceutical characteristics of orange and white maize are better at S1 and S2 stages while the red maize would be more beneficial at S3.
秘鲁玉米（）的高度多样性已得到全球认可，但针对其与健康相关的整体特性及生物活性的研究有限。因此，本研究旨在利用靶向和非靶向方法，研究秘鲁安第斯族三种玉米类型（白色、红色和橙色）在不同成熟阶段（乳熟期-S1、面团期-S2和成熟期-S3）的初级和次级（游离及膳食纤维结合的酚类和类胡萝卜素化合物）代谢产物的变异性。此外，使用模型研究了它们的抗氧化潜力以及与高血糖管理相关的α-淀粉酶和α-葡萄糖苷酶抑制活性。结果显示玉米类型和成熟阶段有很大影响。所有玉米类型的游离酚类组分中均含有羟基苯甲酸和羟基肉桂酸，而主要的结合酚类化合物为阿魏酸、阿魏酸衍生物和对香豆酸。木犀草素衍生物等黄酮类化合物和花青素分别在橙色和红色玉米中具有特异性。橙色和红色组的酚类范围（游离+结合）更高（橙色和红色玉米分别为223.9 - 274.4 mg/100 g干重、193.4 - 229.8 mg/100 g干重），高于白色玉米（162.2 - 225.0 mg/100 g干重）。所有玉米类型中均检测到叶黄素（叶黄素、玉米黄质、新黄质和一种叶黄素异构体）。然而，橙色玉米的总类胡萝卜素含量最高（3.19 - 5.87 μg/g干重）。在所有情况下，大多数酚类和类胡萝卜素化合物随籽粒成熟而减少。关于初级代谢产物，所有玉米类型的脂肪酸含量相似（亚油酸>油酸>棕榈酸>α-亚麻酸>硬脂酸），且随籽粒发育而增加。单糖、醇类、氨基酸、游离脂肪酸、有机酸、胺类和植物甾醇随籽粒成熟而下降，且在S1期白色玉米中总体更为丰富。三种玉米类型的功能相似，但随籽粒发育而降低，且与亲水性游离酚类组分高度相关。目前的结果表明，橙色和白色玉米在S1和S2阶段的营养保健特性更好，而红色玉米在S3阶段更有益。
