Comparative analysis of phenolics, flavonoids and anthocyanins in pigmented and non-pigmented maize cultivars (Zea mays L.) in Bangladesh

Abstract

Abstract In this investigation, we determined the compositions of phenolics, flavonoids and anthocyanins in a newly released maize (SAU purple maize) variety and compared its phytonutrients with those of other maize varieties cultivated in Bangladesh. The SAU purple maize contained 105.82 ± 8.3 and 165.05 ± 7.5 mg FAE/100 g sample of free and bound phenolics, respectively. The SAU purple maize had the greatest amount of flavonoids (76.49 ± 9.5 mg CE/100 g dry weight) and anthocyanins (68.58 ± 5.3 C3G equv./100 f of dry weight sample) compared with the other pigmented maize varieties used in the investigation. The phenolic content of a hilly indigenous deep red maize cultivar was similar to that of SAU purple maize, but the former contained less flavonoids and anthocyanins than did the later. Nevertheless, the SAU white maize variety had 30.55 ± 1.61, 46.85 ± 4.4 mg FAE/100 g and 8.82 mg CE/100 g of free and bound phenolics and total flavonoids, respectively, which were lower than those of the SAU purple maize. Again, the BARI hybrid maize variety 9 (yellow maize) contained the lowest level of total anthocyanin (4.7 ± 1.1 mg C3G/100 g). The percentages of insoluble phenolics relative to total phenolics and of flavonoids relative to insoluble phenolics were greater in the SAU purple maize. Overall, the SAU purple maize contained relatively high amounts of phenolics, flavonoids and anthocyanins; thus, this maize variety has great promise for future use as a human food and for industrial use.