Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines
The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production...
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2023-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2023/2217-53692301001N.pdf |
| _version_ | 1827866227696992256 |
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| author | Nikolić Valentina V. Simić Marijana Z. Žilić Slađana M. Kravić Natalija B. Vančetović Jelena P. Sečanski Mile D. Vasić Marko G. |
| author_facet | Nikolić Valentina V. Simić Marijana Z. Žilić Slađana M. Kravić Natalija B. Vančetović Jelena P. Sečanski Mile D. Vasić Marko G. |
| author_sort | Nikolić Valentina V. |
| collection | DOAJ |
| description | The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the a-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 mg bCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry. |
| first_indexed | 2024-03-12T14:59:55Z |
| format | Article |
| id | doaj.art-e21d9099f0aa4ce3b94655323aeb087e |
| institution | Directory Open Access Journal |
| issn | 2217-5369 2217-5660 |
| language | English |
| last_indexed | 2024-03-12T14:59:55Z |
| publishDate | 2023-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj.art-e21d9099f0aa4ce3b94655323aeb087e2023-08-14T09:15:00ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602023-01-015011112217-53692301001NNutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred linesNikolić Valentina V.0https://orcid.org/0000-0002-5834-6683Simić Marijana Z.1https://orcid.org/0000-0002-6719-7982Žilić Slađana M.2https://orcid.org/0000-0001-8299-9185Kravić Natalija B.3https://orcid.org/0000-0003-2153-1006Vančetović Jelena P.4https://orcid.org/0000-0002-8743-0454Sečanski Mile D.5https://orcid.org/0000-0003-2070-4366Vasić Marko G.6Maize Research Institute Zemun Polje, Belgrade-Zemun, SerbiaMaize Research Institute Zemun Polje, Belgrade-Zemun, SerbiaMaize Research Institute Zemun Polje, Belgrade-Zemun, SerbiaMaize Research Institute Zemun Polje, Belgrade-Zemun, SerbiaMaize Research Institute Zemun Polje, Belgrade-Zemun, SerbiaMaize Research Institute Zemun Polje, Belgrade-Zemun, SerbiaMaize Research Institute Zemun Polje, Belgrade-Zemun, SerbiaThe aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the a-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 mg bCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2023/2217-53692301001N.pdfmaizewholegrain flourinbred linesnutritional compositionbioactive properties |
| spellingShingle | Nikolić Valentina V. Simić Marijana Z. Žilić Slađana M. Kravić Natalija B. Vančetović Jelena P. Sečanski Mile D. Vasić Marko G. Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines Food and Feed Research maize wholegrain flour inbred lines nutritional composition bioactive properties |
| title | Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines |
| title_full | Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines |
| title_fullStr | Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines |
| title_full_unstemmed | Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines |
| title_short | Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines |
| title_sort | nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines |
| topic | maize wholegrain flour inbred lines nutritional composition bioactive properties |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2023/2217-53692301001N.pdf |
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