versión impresa ISSN 1405-3195
CABRERA-SOTO, M. Luisa; SALINAS-MORENO, Yolanda; VELAZQUEZ-CARDELAS, Gustavo A. y ESPINOSA TRUJILLO, Edgar. Content of soluble and insoluble phenols in the structures of corn grain and their relationship with physical properties. Agrociencia [online]. 2009, vol.43, n.8, pp.827-839. ISSN 1405-3195.
The study of phenolic compounds is important for the functions of some of them in plant defense mechanisms plant against pathogen attack and by its antioxidant, antimutagenic and anticarcinogenic properties. The objectives of this study were to determine soluble phenol content (FS) and insoluble (FI) in the pericarp, endosperm and germ of the corn grain (Zea mays) and its correlation with the physical properties of the grain. This work was done with two experimental genotypes (H and H-161) grown in different locations and three commercial maizes (Oso, Sable and Leopardo). The FS were analyzed (free, glycosylated and esterified) as well as FI using the method of Folin-Ciocalteu. The physical variables of the grain were: hectolitric weight (PH), flotation index (FI), grain color (CG) and weight of 100 grains (PCG). The content of FS was higher in the germ, followed by the pericarp and endosperm. Within this type of phenols, free phenols prevailed in the three structures. The highest content of FI was found in the pericarp, followed by the germ and endosperm. There was statistical difference (p<0.01) for the content of FS and FI among the maize types studied. The free and esterified phenol content of the endosperm showed a significant correlation (p<0.01) with the variables related to the grain hardness (PH and IF), while the pericarp FL showed a positive correlation with the degree of creaminess of the grain. The PCG was positively correlated (p<0.05) with the pericarp FI and negatively with the endosperm glycosylated phenols. There is a differential concentration of phenols among the grain structures, and some of them, like the esterified phenols are associated with their hardness.
Palabras llave : Zea mays; color; phenolic compounds; hardness; grain.