Elif ÖZDEMİR, Rahime CENGİZ, Bayram SADE

Beyaz, sarı, kırmızı ve mor renkli mısırların (Zea mays indentata L.) biyo ─ aktif bileşenler ve kalite özellikleri bakımından karakterizasyonu

Çalışma renkli mısırların bio ─ aktif bileşenler ve kalite özellikleri bakımından farklılıklarını belirlemek amacıyla Selçuk Üniversitesi, Ziraat Fakültesi, Tarla Bitkileri Bölümü, Konya/Türkiye’ de yürütülmüştür. Bu çalışmada mısırda tane rengi faktörünün (beyaz, sarı, kırmızı ve mor) total antioksidanlar, total fenolik bileşenler, total flavanoidler, total antosiyaninler, total karotenoidler gibi biyo ─ aktif bileşenler ile, tane yağ içeriği, tane protein içeriği, nişasta içeriği ve amiloz ─ amilopektin oranı gibi kalite özelliklerine etkileri belirlenmiştir. Tüm analizler her bir analiz için üç kez tesadüfen seçilmiş örneklerde yapılmıştır. Tane yağ içeriği karakteri dışındaki tüm özelliklerde istatistik olarak önemli varyasyonlar görülmüştür. Mor mısır dokuz karakterin altısında (total antioksidan aktivitesi, total fenolik bileşenler, total flavonoid, total antosiyanin içeriği, tane yağ içeriği ve tane nişasta içeriği) en yüksek değerlere sahip olurken; kırmızı ve beyaz renkli mısırlar dokuz karakterin birinde en yüksek değere sahip olmuşlardır [total karotenoid (kırmızı mısır); tane protein içeriği (beyaz mısır)]. Çalışmanın sonuçları tane rengindeki farklılığın biyo ─ aktif bileşenler ve bazı kalite özelliklerinde önemli değişikliklere neden olduğunu; renkli mısırların insan ve hayvan beslenmesinde biyo ─ aktif kaynaklar olarak da değerlendirilmesinin mümkün olabileceğini göstermiştir.

Anahtar Kelimeler:

renkli mısırlar, flavanoidler, fenolik bileşenler, kalite özellikleri, antioksidanlar

Characterization of white, yellow, red, and purple colored corns (Zea mays indentata L.) according to bio ─ active compounds and quality traits

The study was conducted to highlight differences of colored corns according to bio ─ active compounds and quality traits in Selcuk University, Agriculture Faculty, Crop Science Department, Konya/Turkey. At the study we attempted to explain the impacts of grain color (white, yellow, red, and purple) factor on bio ─ active compounds as total antioxidant activity, total phenolic compounds, total flavonoids, total anthocyanin content, total carotenoids, and some quality traits as grain fat content, grain protein content, grain starch content and amylose ─ amylopectin rate. All analysis was practiced at three coincidently chosen samples for each trait. Wide and significant variations were observed among the genotypes at all traits except grain fat content feature. While purple corn had the highest values at six (total antioxidant activity, total phenolic compounds, total flavonoids, total anthocyanin content, grain fat content and grain starch content) of nine characters; the red and the white ones had the highest values one of [total carotenoids (red corn), grain protein content (white corn)] nine characters in the study. Results of the study showed that grain color changes had remarkable effects on bio ─ activate contents and some quality features and exhibited possibility of using colored corns as bio – active resources in human and animal nutrition.

Keywords:

anthocyanins, colored corns, phenolic compounds, quality traits, antioxidants,

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