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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #392305
Research Project: Improved Processes and Technologies for Comprehensive Utilization of Specialty Grains in Functional Food Production for Digestive Health and Food Waste Reduction

Location: Functional Foods Research

Title: Assessing the diversity of anthocyanin composition in various tissues of purple corn (Zea mays L.)

Author
item PAULSMEYER, MICHAEL - University Of Illinois
item Vermillion, Karl
item JUVIK, JOHN - University Of Illinois

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/28/2022
Publication Date: 6/7/2022
Citation: Paulsmeyer, M., Vermillion, K., Juvik, J. 2022. Assessing the diversity of anthocyanin composition in various tissues of purple corn (Zea mays L.). Journal of Agricultural and Food Chemistry. 201(2022). Article 113263. https://doi.org/10.1016/j.phytochem.2022.113263.
DOI: https://doi.org/10.1016/j.phytochem.2022.113263

Interpretive Summary: Corn pigments are used in many foods, beverages, textiles, and health care products. Normally, the pigment is only found in the corn kernels. In this study, a variety of purple corn (Apache Red Cob) was crossbred with other strains to give a new variety that has pigment throughout the entire plant. This could increase the yield and reduce the cost of corn pigment. One of the pigments produced was an entirely new pigment. It has been isolated and the new pigment identified.

Technical Abstract: Anthocyanins are natural pigments used in various foods, beverages, textiles, and nutraceuticals. Anthocyanins in the grain of purple corn (Zea mays L.) have been a focus of many studies, but not much is known about anthocyanins in other maize tissues. In this study, Apache Red Cob was crossed to a genetic stock recessive for anthocyanin3 (a3). The result was intense anthocyanin production in portions of the plant not normally pigmented. Anthocyanin extracts from anthers, cob glumes, husks, kernels, leaf sheaths, seedlings, silks, and tassels were assessed using UHPLC. A novel pigment produced in anthers was determined by NMR to be anthocyanidin 3-O-6"-phenylacetylglucoside. Results of this study show that maize produces anthocyanins abundantly in non-grain portions of the plant and that maize anthocyanin extracts have numerous applications due to the diversity in pigment profiles and hues.