Nutritional properties and phenolic acid profile of selected Philippine pigmented maize with high antioxidant activity

Abstract

Abstract Ten (10) accessions of pigmented maize collected from the various regions in the Philippines with the highest antioxidant activity were evaluated for several chemical and nutritional parameters such as proximate composition, carbohydrate profile (starch, amylose and amylopectin contents), phenolic acid, mineral (iron and zinc) and food energy contents. Ranges of proximate components were as follows: fat, 4.14–5.67 %; protein, 9.28–15.87 %; fiber, 1.30–3.84 %; ash, 1.22–1.62 %; and nitrogen free extract, 71.30–77.75 %. Significant variations were observed in fat and protein contents, and nitrogen free extract. Coumaric, ferulic, and gallic acids were the major phenolic acids identified to be present in the pigmented corn kernels using HPLC. Amylose and amylopectin contents ranged from 23.53 to 28.96% and 16.68–45.18 %, respectively. On the other hand, total starch content ranged from 44.32 to 72.44 % while food energy content registered 246.74–369.16 Kcal 100 g−1 DW. Iron and zinc concentrations were quantified using AAS, iron content ranged from 53.06 to 77.96 mg kg−1 while 48.64–64.08 mg kg−1 of zinc content was recorded. Only zinc concentration of the selected maize accessions was found to be significantly different among accessions. This study provides baseline information on the nutritional value of pigmented maize accessions in the Philippines which can be used for future breeding works and enhance germplasm utilization focused on improved nutritional and functional properties of Philippine corn for health and wellness.