Resumo

GUZMAN-MALDONADO, Salvador H.; VAZQUEZ-CARRILLO, Ma. Gricelda; AGUIRRE-GOMEZ, J. Alfonso  e  SERRANO-FUJARTE, Isela. Fatty acid, phenolic compounds and industrial quality of native maize landraces from Guanajuato. Rev. fitotec. mex [online]. 2015, vol.38, n.2, pp.213-222. ISSN 0187-7380.

In order to prevent irreversible loss of maize landraces (Zea mays L.), their collection, preservation and characterization is recommended. This study assessed nutritional, functional and industrial potentials of native corns from Northern El Bajío collected in 2011. Twenty four samples of races with white, red and black kernels, including Cónico Norteño, Chalqueño, Celaya, Bolita, Ratón, Tuxpeño and Mushito races, were evaluated for oil content, fatty acid profiles, total soluble phenols, anthocyanins content in colored kernels, and antioxidant capacity (TEAC). Grain nixtamalization quality was also assessed. Oil content (4.11 to 6.29 %) was similar to those reported elsewhere. Oil content showed an average of 40 % oleic acid, 37 % linoleic acid, 3 % stearic and 12 % palmitic acid. On average, native corns of Celaya race showed the highest content of total soluble phenols (114.1 to 164 mg EAG/100 g). Anthocyanin content of colored corn varied widely, from 86.9 to 575 mg EC3G/100 g. Samples were heterogeneous in terms of grain size, hardness and color. Predominantly grains showed an intermediate soft hardness with a soft-floating rate, averaging 73 %. Tortillas made with colored grains showed very good quality, with excellent yield and a smooth texture when freshly made, as well as after 24 h in storage. Native corns 722 and 725 are excellent candidates for oil production given their high oil content (6.5 %). Meanwhile, native corn 353 showed outstanding anthocyanin content suitable for the food industry and corn 632 showed high tortilla yield of 1.6 kg/kg corn dough.

Palavras-chave : Zea mays; native corn; oil quality; phenolics; antioxidant capacity; tortilla quality.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )