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Djalovic I, Grahovac N, Stojanović Z, Đurović A, Živančev D, Jakšić S, Jaćimović S, Tian C, Prasad PVV. Nutritional and Chemical Quality of Maize Hybrids from Different FAO Maturity Groups Developed and Grown in Serbia. PLANTS (BASEL, SWITZERLAND) 2024; 13:143. [PMID: 38202451 PMCID: PMC10780984 DOI: 10.3390/plants13010143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 01/12/2024]
Abstract
Maize is a globally significant cereal crop, contributing to the production of essential food products and serving as a pivotal resource for diverse industrial applications. This study investigated the proximate analysis of maize hybrids from different FAO maturity groups in Serbia, exploring variations in polyphenols, flavonoids, carotenoids, tocopherols, and fatty acids with the aim of understanding how agroecological conditions influence the nutritional potential of maize hybrids. The results indicate substantial variations in nutritional composition and antioxidant properties among different maturity groups. The levels of total polyphenols varied among FAO groups, indicating that specific hybrids may offer greater health benefits. Flavonoids and carotenoids also showed considerable variation, with implications for nutritional quality. Tocopherol content varied significantly, emphasizing the diversity in antioxidant capacity. Fatty acid analysis revealed high levels of unsaturated fatty acids, particularly linoleic acid, indicating favorable nutritional and industrial properties. The study highlights the importance of considering maturity groups in assessing the nutritional potential of maize hybrids.
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Affiliation(s)
- Ivica Djalovic
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Nada Grahovac
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Zorica Stojanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.S.); (A.Đ.)
| | - Ana Đurović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.S.); (A.Đ.)
| | - Dragan Živančev
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Snežana Jakšić
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Simona Jaćimović
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia; (I.D.); (D.Ž.); (S.J.); (S.J.)
| | - Caihuan Tian
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - P. V. Vara Prasad
- Department of Agronomy, Kansas State University, Manhattan, KS 66506, USA;
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Ranilla LG, Zolla G, Afaray-Carazas A, Vera-Vega M, Huanuqueño H, Begazo-Gutiérrez H, Chirinos R, Pedreschi R, Shetty K. Integrated metabolite analysis and health-relevant in vitro functionality of white, red, and orange maize ( Zea mays L.) from the Peruvian Andean race Cabanita at different maturity stages. Front Nutr 2023; 10:1132228. [PMID: 36925963 PMCID: PMC10011086 DOI: 10.3389/fnut.2023.1132228] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 02/09/2023] [Indexed: 03/04/2023] Open
Abstract
The high maize (Zea mays L.) diversity in Peru has been recognized worldwide, but the investigation focused on its integral health-relevant and bioactive characterization is limited. Therefore, this research aimed at studying the variability of the primary and the secondary (free and dietary fiber-bound phenolic, and carotenoid compounds) metabolites of three maize types (white, red, and orange) from the Peruvian Andean race Cabanita at different maturity stages (milk-S1, dough-S2, and mature-S3) using targeted and untargeted methods. In addition, their antioxidant potential, and α-amylase and α-glucosidase inhibitory activities relevant for hyperglycemia management were investigated using in vitro models. Results revealed a high effect of the maize type and the maturity stage. All maize types had hydroxybenzoic and hydroxycinnamic acids in their free phenolic fractions, whereas major bound phenolic compounds were ferulic acid, ferulic acid derivatives, and p-coumaric acid. Flavonoids such as luteolin derivatives and anthocyanins were specific in the orange and red maize, respectively. The orange and red groups showed higher phenolic ranges (free + bound) (223.9-274.4 mg/100 g DW, 193.4- 229.8 mg/100 g DW for the orange and red maize, respectively) than the white maize (162.2-225.0 mg/100 g DW). Xanthophylls (lutein, zeaxanthin, neoxanthin, and a lutein isomer) were detected in all maize types. However, the orange maize showed the highest total carotenoid contents (3.19-5.87 μg/g DW). Most phenolic and carotenoid compounds decreased with kernel maturity in all cases. In relation to the primary metabolites, all maize types had similar fatty acid contents (linoleic acid > oleic acid > palmitic acid > α-linolenic acid > stearic acid) which increased with kernel development. Simple sugars, alcohols, amino acids, free fatty acids, organic acids, amines, and phytosterols declined along with grain maturity and were overall more abundant in white maize at S1. The in vitro functionality was similar among Cabanita maize types, but it decreased with the grain development, and showed a high correlation with the hydrophilic free phenolic fraction. Current results suggest that the nutraceutical characteristics of orange and white Cabanita maize are better at S1 and S2 stages while the red maize would be more beneficial at S3.
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Affiliation(s)
- Lena Gálvez Ranilla
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Arequipa, Perú.,Escuela Profesional de Ingeniería de Industria Alimentaria, Departamento de Ciencias e Ingenierías Biológicas y Químicas, Facultad de Ciencias e Ingenierías Biológicas y Químicas, Universidad Catolica de Santa Maria, Arequipa, Perú
| | - Gastón Zolla
- Laboratorio de Fisiología Molecular de Plantas, PIPS de Cereales y Granos Nativos, Facultad de Agronomía, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Ana Afaray-Carazas
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Arequipa, Perú
| | - Miguel Vera-Vega
- Laboratorio de Fisiología Molecular de Plantas, PIPS de Cereales y Granos Nativos, Facultad de Agronomía, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Hugo Huanuqueño
- Programa de Investigación y Proyección Social en Maíz, Facultad de Agronomía, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Huber Begazo-Gutiérrez
- Estación Experimental Agraria Arequipa, Instituto Nacional de Innovación Agraria (INIA), Arequipa, Perú
| | - Rosana Chirinos
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Romina Pedreschi
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile.,Millennium Institute Center for Genome Regulation (CRG), Santiago, Chile
| | - Kalidas Shetty
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
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Burducea M, Dincheva I, Dirvariu L, Oprea E, Zheljazkov VD, Barbacariu CA. Wheat and Barley Grass Juice Addition to a Plant-Based Feed Improved Growth and Flesh Quality of Common Carp (Cyprinus carpio). Animals (Basel) 2022; 12:ani12081046. [PMID: 35454292 PMCID: PMC9031860 DOI: 10.3390/ani12081046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 12/11/2022] Open
Abstract
Simple Summary Several plant extract additives are being increasingly used in aquaculture for their positive effects on fish growth and immunity. Plant extract additives are called phytogenics. The chemical composition of the additives influences their biological activity. The plant extracts used in this study were wheat grass juice and barley grass juice. Their inclusion in a plant-based diet for common carp improved growth performance and flesh quality. The positive effects of the plant extracts could be attributed to their contents of unsaturated fatty acids, essential amino acids, sugars and organic acids. Abstract Phytogenics are plant extract additives used for their bioactive properties. The objective of this study was to assess the effect of plant extracts, wheat grass juice (WGJ) and barley grass juices (BGJ) addition to fish diet on growth and meat quality of common carp. Fish (51 ± 33 g initial weight) were fed for four weeks with three plant-based diets: (1) control feed (Con), (2) control feed supplemented with 2% WGJ (Con+WGJ), and (3) control feed supplemented with 2% BGJ (Con+BGJ). The results showed that the inclusion of the two juices in the plant-based feed stimulated the growth and improved meat quality by lowering the fat and ash content. Feed conversion ratio and condition factor were not affected. There were no significant differences in Fe and Zn contents of meat; however, Cu decreased, while Mn was lower in the Con+WGJ group and higher in the Con+BGJ group compared to Con. A high content of unsaturated fatty acids (FA, oleic acid and linoleic acid) and desirable ratios of saturated/unsaturated FA (0.27–0.29) and Ω6/Ω3 (2.5–2.78) were found in all groups. The juices were characterized in terms of lipid profile and polar compounds by GC-MS technique. The observed positive effects can be attributed to the rich composition of juices that included unsaturated FA, amino acids, sugars and organic compounds.
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Affiliation(s)
- Marian Burducea
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (M.B.); (L.D.); (E.O.); (C.-A.B.)
| | - Ivayla Dincheva
- Department of Agrobiotechologies, Agrobioinstitute, Agricultural Academy, 8 Dragan Tsankov Blvd., 1164 Sofia, Bulgaria
- Correspondence: ; Tel.: +359-2-9635413
| | - Lenuta Dirvariu
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (M.B.); (L.D.); (E.O.); (C.-A.B.)
| | - Eugen Oprea
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (M.B.); (L.D.); (E.O.); (C.-A.B.)
| | - Valtcho D. Zheljazkov
- Crop and Soil Science Department, Oregon State University, 3050 SW Campus Way, 109 Crop Science Building, Corvallis, OR 97331, USA;
| | - Cristian-Alin Barbacariu
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (M.B.); (L.D.); (E.O.); (C.-A.B.)
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Omega-3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits-A Review. Antioxidants (Basel) 2021; 10:antiox10101627. [PMID: 34679761 PMCID: PMC8533147 DOI: 10.3390/antiox10101627] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 12/12/2022] Open
Abstract
The omega−3 (n−3) polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid are well known to protect against numerous metabolic disorders. In view of the alarming increase in the incidence of chronic diseases, consumer interest and demand are rapidly increasing for natural dietary sources of n−3 PUFAs. Among the plant sources, seed oils from chia (Salvia hispanica), flax (Linum usitatissimum), and garden cress (Lepidium sativum) are now widely considered to increase α-linolenic acid (ALA) in the diet. Moreover, seed oil of Echium plantagineum, Buglossoides arvensis, and Ribes sp. are widely explored as a source of stearidonic acid (SDA), a more effective source than is ALA for increasing the EPA and DHA status in the body. Further, the oil from microalgae and thraustochytrids can also directly supply EPA and DHA. Thus, these microbial sources are currently used for the commercial production of vegan EPA and DHA. Considering the nutritional and commercial importance of n−3 PUFAs, this review critically discusses the nutritional aspects of commercially exploited sources of n−3 PUFAs from plants, microalgae, macroalgae, and thraustochytrids. Moreover, we discuss issues related to oxidative stability and bioavailability of n−3 PUFAs and future prospects in these areas.
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Saini RK, Assefa AD, Keum YS. Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs. Foods 2021; 10:854. [PMID: 33920058 PMCID: PMC8071036 DOI: 10.3390/foods10040854] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/09/2021] [Accepted: 04/12/2021] [Indexed: 11/17/2022] Open
Abstract
Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of n-6/n-3 polyunsaturated fatty acids (PUFAs) was recorded to be in the range of 0.36 (oregano) to 85.99 (cumin), whereas the ratio of PUFAs/saturated fatty acids (SFAs) ranged from 0.17 (nutmeg) to 4.90 (cumin). Cumin, coriander, fennel, and dill seeds represent the healthiest fatty acid profile, based upon fat quality indices such as the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, the atherogenic index (AI), and the thrombogenic index (TI). All these seed spices belong to the Apiaceae family of plants, which are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid (C18:1n12), with a very small amount of SFAs.
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Affiliation(s)
| | - Awraris Derbie Assefa
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Korea;
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 05029, Korea;
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