Introduction:

in Guerrero, a wide variety of pigmented maize is found. However, there are not alternatives to generate added value, as well as positive impact on the producer’s economy.

Method:

in this study, the morphometric (thousand grain weight, test weight, hardness, whole grain parts and color), physicochemical (bromatological analysis, phenolic and anthocyanin content, X-ray pattern, thermal and paste properties and the scavenging radical activity), as well as the antiproliferative activity (MDA-MB-231 cell line) from pigmented maize (red, black, purple, and white) were evaluated.

Results:

the physicochemical properties varied depending on the maize pigmentation. The corn kernels showed adequate morphometric characteristics for the masa and tortilla industry. The maximum viscosity was observed in purple maize starch. The highest value of ΔHgel was observed for black maize (7.88 J g-1). With the exception of purple maize, the analyzed corn kernels showed a high protein content (8.08-8.71 %). The highest content of total phenols (14.7-11.7 mgEAG g-1 extract), monomeric anthocyanins (528 - 154 μg EC3G g-1 extract) and activity against DPPH (CI50 < 200 µg mL-1) and ABTS (CI50 < 236 µg mL-1 radicals were shown by purple maize. The black maize extract showed the highest antiproliferative activity (CI50 = 938 µg mL-1) in the MDA-MB-231 cell line.

Discussion or

conclusion: Regardless of color, the analyzed corn kernels have characteristics that are useful for the starch and masa and tortilla industries. Pigmented maize, mainly black and purple, are a promising option for obtaining bioactive compounds for the establishment of novel strategies for the prevention and therapy of diseases associated with oxidative stress.

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