Physical Traits and Phenolic Compound Diversity in Maize Accessions with Blue-Purple Grain (<i>Zea mays</i> L.) of Mexican Races

Abstract

Consumer interest in foods enriched with phytochemical compounds for health benefits has prompted plant breeders to focus on developing new cultivars with an enhanced content of specific compounds. Studies regarding the exploration of germplasms of species of great economic importance, such as maize, could be useful in this task. This study aimed to assess the physical grain traits and phenolic compound variations (including anthocyanins, flavonoids, and proanthocyanidins) in blue-purple maize accessions from various Mexican races. We examined 207 accessions from 21 Mexican maize races, evaluating physical grain traits such as weight of one hundred grains (W100G), endosperm type (ET), pigment location, and grain color. Phenolic composition analysis encompassed total soluble phenolics (TSP), total anthocyanin content (TAC), flavonoids (FLAV), and proanthocyanidins (PAs). The predominant endosperm type was floury, with W100G values indicating a large grain size and the pigment primarily located in the aleurone layer. Among phenolic composition variables, only TSP exhibited a normal distribution, while others skewed towards the left side. A hierarchical analysis of phenolic composition data revealed three distinct groups comprising different numbers of Mexican varieties, with TAC proving the most effective for grouping. Our comprehensive exploration of maize diversity featuring blue-purple grain coloration has led to the identification of novel maize varieties with outstanding phenolic contents.

Keywords

• <i>Zea mays</i> L.
• polyphenols
• composition
• flavonoids
• proanthocyanins
• anthocyanins