Next Article in Journal
Discrimination of Phytosterol and Tocopherol Profiles in Soybean Cultivars Using Independent Component Analysis
Previous Article in Journal
Assessing the Biodegradation Characteristics of Poly(Butylene Succinate) and Poly(Lactic Acid) Formulations Under Controlled Composting Conditions
 
 
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Determination of Antioxidant Activity and Proximate Composition of a Variety of Red Pigmented Zea mays L. from Puebla, Mexico

by
Jesabel Pineda-Quiroz
1,
Juan Alex Hernández-Rivera
1,
Ivonne Pérez-Xochipa
2,*,
Pedro Antonio-López
3 and
Alan Carrasco-Carballo
1,4,*
1
Laboratorio de Elucidación y Síntesis en Química Orgánica, Centro de Química, Instituto de Ciencias, BUAP, Puebla 72570, Mexico
2
Laboratorio de Investigación en Biotecnología de Alimentos Funcionales, Facultad de Ciencias Químicas, BUAP, Puebla 72570, Mexico
3
Colegio de Postgraduados, Campus Puebla, Puebla 72760, Mexico
4
SECIHTI, LESQO, CQ, ICUAP, BUAP, Puebla 72570, Mexico
*
Authors to whom correspondence should be addressed.
AppliedChem 2025, 5(3), 18; https://doi.org/10.3390/appliedchem5030018
Submission received: 29 May 2025 / Revised: 9 July 2025 / Accepted: 30 July 2025 / Published: 6 August 2025

Abstract

Corn is one of the most consumed cereals in the Mexican diet. In this country, there are multiple varieties that exhibit nutraceutical potential due to their content of different metabolites with biological activity, such as blue corn. Another variety that has received little study is the red pigmented corn variety Chilac from Puebla, Mexico, which is being studied for its nutraceutical potential. A differential extraction using the Soxhlet method was carried out to evaluate the phenolic content, total flavonoid content, and monomeric anthocyanins, and free radical scavenging test was performed using the DPPH reagent. A proximate analysis was also conducted to identify the main macronutrients. The results of the proximate analysis were comparable to those of other traditional corn varieties, with carbohydrates being the macronutrient present in the highest amount at 77.9%. Regarding phenolic content and the presence of anthocyanins, the best extractions were obtained using alcoholic solvents; for example, ethanol for phenols, yielding 1368.420 ± 104.094 mg of gallic acid equivalents (GAE)/kg plant. In contrast, the flavonoid content was higher in the aqueous extract, with 833.984 ± 65.218 mg QE/Kg. In the case of the DPPH assay, the best result was obtained with ethyl acetate (73.81 ± 5.31%). These findings provide a foundation for expanding the use of corn varieties with nutraceutical potential, opening the possibility of studies focused on deeper characterization.

Graphical Abstract

1. Introduction

Corn is one of the most widely cultivated cereals and is a staple part of the Mexican diet. In Mexico, 64 varieties of corn are cultivated, which differ in shape, size, texture, and color [1]. Native and pigmented corn is cultivated in Puebla, Guerrero, Oaxaca, Estado de Mexico, and Chiapas, mainly [2]. These types of corn kernels are currently produced only in small amounts and for self-consumption by the communities that produced them [3].
Pigmented maize varieties are rich in secondary metabolites, many of which are bioactive and contribute to pigmentation, particularly flavonoids [4]. Among these, anthocyanins represent a key subclass, predominantly found in glycosylated forms, which confer water solubility and are responsible for orange, red, blue, and purple colorations [5]. Structurally, anthocyanins are characterized by a benzopyran core comprising a benzoyl ring (A) and pyran ring (C), with a phenolic ring (B) attached at the 2-position and a sugar moiety primarily located at the 3-position of the C ring [6]. Approximately 90% of naturally occurring anthocyanins derive from six main aglycones, which differs from the substitution pattern of the B ring: cyanidin (Cy) accounts for ~50%, while delphinidin (Dp), pelargonidin (Pg), and peonidin (Pn) each represent ~12%, and petunidin (Pt) and malvidin (Mv) about 7% each [7]. The chromatic properties of anthocyanins depend on the degree and position of hydroxylation and methoxylation within their structure. Increased hydroxylation is associated with a shift toward bluish tones, whereas greater methoxylation enhances reddish hues [8]. Beyond their role in pigmentation, anthocyanins exhibit a range of biological activities, including anticancer [9], hypoglycemic, antioxidant [10], antibacterial [11], anti-inflammatory [12], and immune-modulatory activities [13]. Another phenolic compound found in corn and red-pigmented varieties is phlobafen, condensed tannins of high molecular weight [14]. Together with its antioxidant capacity, it could represent a bioactive metabolite of health importance; however, more research is still needed.
Red corn is integral to the diets and traditions of many indigenous communities, particularly in Latin America. In countries, such as Mexico and Guatemala, red corn is used in traditional dishes like tamales, atole, and tortillas and is central to rituals and festivals [15,16]. Studies have compared the content of secondary metabolites, phenolic compounds, and antioxidant capacity of red and blue corn. The results showed that the corn samples with the highest biological activity were those with blue color, while the least active were those with red color [14]; however, the importance of pigmented corn lies in its nutritional, cultural, and ecological significance. This is due to the change in the levels of different anthocyanins resulting from genetic variations and environmental conditions, resulting in different colors in the corn kernels.
Red-pigmented corn can be used as a functional food; however, its nutritional profile needs to be evaluated as there are limited reports on the nutritional potential of red-pigmented corn [17]. Some of these studies report a higher percentage of relevant macronutrients, such as protein, compared to white, yellow, or even some blue-pigmented varieties [18]. The antioxidant capacity has also been evaluated using free radical assays such as DPPH and ABTS, along with the determination of total phenols, flavonoids, and anthocyanins. The results (subject to variation depending on the extraction method and the origin of the sample) reflect a matrix rich in biologically active metabolites [19,20].
The objective of this study was to evaluate the nutritional composition, the phenolic profile and the antioxidant capacity of red-pigmented corn variety grown in Puebla, Mexico, to determine the nutritional and antioxidant potential of this variety in comparison with other varieties from Mexico. It is expected that the proximal analysis will reveal a macronutrient composition like that of commonly consumed varieties, and additionally, a significant presence of antioxidant metabolites.

2. Materials and Methods

Sample
The original seed was collected in 2008 from San Gabriel Chilac, Puebla. This seed began a process of adaptation to other regions and has been selected for uniformity and intensity of grain color, called Zea mays L. Variety Chilac. Finally, the seed was obtained as a donation in 2022 from Huejotzingo, Puebla.
Sample preparation
The sample was crushed using a manual mill and then ground to a fine powder using an electrical grinder to obtain a more homogeneous sample as mesh No. 40.
Extraction of phenolic compounds
A total of 20.0 g of sample was placed in a Soxhlet Evelsa® equipment by differential system with 180 mL of solvent (hexane, ethyl acetate (AcOEt), dichloromethane (DCM), ethanol, methanol, and distilled water) at a reflux temperature for each solvent at 1 bar pressure in sequence for 3 h each; then all the solvent was removed, and a stock solution was prepared at 1 mg/mL with methanol at 80% [21].
Phenolic compounds analysis
The total phenolic content (TPC) was determined according to the Folin–Ciocalteau assay reported by [18] with some modifications. The extracts (150 μL) were transferred into cuvettes, and their volumes were made up to 2.4 mL with distilled water and oxidized with the addition of 150 μL of Folin–Ciocalteau reagent. Then, the mixture was neutralized with the addition of 450 μL of 12% aqueous N a 2 C O 3 solution after 5 min of reaction. Mixtures were allowed to stand at ambient temperature and isolated from light for 2 h until the characteristic blue color developed. Absorbance of each sample was measured at 760 nm against a blank containing 80% methanol and a positive control containing 0.1 mg/mL gallic acid [18]. The total phenolic content of each sample was determined by means of a calibration curve prepared with gallic acid and expressed as mg of gallic acid equivalents (GAE) per kg of plant (mg GAE/kg of plant).
TPC was calculated by the following formula [21]:
T P C = c G A 1 c E m E m P × 1000
where c G A is the concentration of gallic acid (GA) in milligrams of equivalents of GA per milliliter of extract (mg GAE/mL extract); c E is the concentration of extract; m E is the mass of the extract in grams (g); and m P is the mass of the sample placed in Soxhlet in grams (g).
Flavonoid compounds analysis
The total flavonoid content (TFC) was determined using aluminum chloride in a colorimetry method [18]. Briefly, 4000 μL of distilled water was transferred into test tubes and mixed with 1000 μL of the sample. Then, 300 μL of a 10% A l C l 3 solution was added to form a flavanoid–aluminum complex. After 5 min, 2000 μL of 1 M NaOH was mixed with each extract. Their volumes were made up to 10 mL with distilled water. Mixtures were allowed to stand at ambient temperature and isolated from light for 40 min. The absorbance of each sample was measured at 510 nm against the blank containing 80% methanol and a positive control containing 0.1 mg/mL quercetin. The total flavonoid content was expressed as mg of quercetin equivalents (QE) per kg of plant.
TFC was calculated by the following formula [21]:
C = c Q 1 c E m E m P × 1000
where c Q is the concentration of quercetin (Q) in milligrams of equivalents of quercetin per milliliter of extract (mg QE/mL extract); c E is the concentration of extract; m E is the mass of the extract in grams (g); and m P is the mass of the sample placed in Soxhlet in grams (g).
Anthocyanin content analysis
The total monomeric anthocyanin content (TMAC) was quantified by the differential pH method [22]. This is a spectrophotometric method based on the structural transformation of anthocyanins with a pH change (pH 1 colored and pH 4.5 colorless). Dilutions of all extracts were prepared with pH 1.0 potassium chloride buffer solution and pH 4.5 sodium acetate buffer solution, 1:100 dilution of ethanol and methanol extracts, 1:10 dilution of hexane and aqueous extracts, and 1:40 dilution of the AcOEt and dichloromethane extracts. The absorbance of each sample was measured at the absorption maximum wavelength (λmax = 515 nm) and at 700 nm.
TMAC was calculated by the following formula [23]:
T M A C = A ( M W ) ( D F ) ε × 1000
where A = A 515   n m A 700 n m p H 1.0 ( A 515   n m A 700   n m ) p H 4.5 ; MW (molecular weight) = 449.2 g/mol for cyanidin-3-glucoside (cyd-3-glu); DF is the dilution factor; and ε = 26,900 M extinction coefficient in L mol−1 cm−1 for cyd-3-glu.
Analysis of DPPH scavenging capacity
An amount of 25 µL of each extract was transferred into the wells of the Elisa plate, then 200 µL of the DPPH free radical solution was added. Mixtures were allowed to stand at an ambient temperature isolated from light for 40 min. The absorbance of each sample was measured at 492 nm against the blank containing 80% methanol and a positive control containing 0.015 mg/mL gallic acid. The results were expressed as a percentage of inhibition [24].
Radical scavenging capacity was calculated by the following formula [25]:
%   I n h i b i t i o n = [ A B A A / A B ] × 100 ,
where A B is the absorption of blank sample and A A is the absorption of tested extract solution.
Determination of proximate composition
Analysis of moisture content
The sample was studied gravimetrically by drying 3 g of crushed sample in a thermobalance at 120 °C for 20 min until it reached constant weight [26]. The percentage of moisture was calculated with the following formula with some modifications [27]:
% = W i W f W i 100
where Wi is the initial weight, and Wf is the final weight.
Analysis of lipid content
The lipid content was determined via the Soxhlet extraction method [28,29]. Five grams of the sample were placed in a filter paper cartridge (at constant weight) and then placed in the Soxhlet equipment with 10 mL of hexane for 3 h. Once the process was finished, the cartridge was dried to constant weight, and the percentage of lipid was determined with the Formula (5) with some modifications [26].
Analysis of mineral content
Three grams of the dry sample were placed in a crucible (at constant weight) and calcined using an electric burner. The crucible was then placed in a muffle and heated at 550 °C for 12 h [28,29]. The percentage of minerals was determined with Formula (5) [30].
Analysis of protein content
The protein was estimated by Bradford assay [31]. The protein content in the sample was measured by the absorbance (570 nm) with a plate reader and different concentrations of BSA were prepared as a standard. The protein content was estimated to a calibration curve and expressed in percentage of dry weight.
Analysis of fiber content
The crude fiber percent was determined using the Weende method with the aid of FIWE automated equipment. The sample was subjected to a chemical digestion process, first with sulfuric acid (1.25%), after potassium hydroxide (1.25%) [28,29]. Subsequently, it was placed in a muffle at 105 °C to obtain W2 by bringing the crucible to constant weight. Finally, it was calcined in a muffle at 550 °C for 12 h and once again brought to constant mass to obtain W3. The percentage of fiber was determined to following formula with some modifications [30]:
% = W 2 W 3 W 1 100
where W1 is the initial weight, W2 is the previous calcination weight, and W3 is the calcination weight.
Analysis of carbohydrate content
The carbohydrate content was calculated using the differential method [28]. The percentage was calculated using the following formula [32]:
% C a r b o h y d r a t e = 100 % ( % m o i s t u r e + % m i n e r a l + % l i p i d + % p r o t e i n + % f i b e r )
Statistical Analysis
All data were obtained in triplicate as well as from independent samples. The total data were statistically analyzed by Kruskal–Wallis accompanied with Mann–Whitney U test in Minitab 18.0 software and the results are expressed in means with letter assignment to identify statistically different groups for p < 0.05.

3. Results and Discussion

The first thing presented (Table 1) is the ratio of extract obtained with each solvent, the use of these six solvents allows the sequential extraction of compounds with variable polarity, in addition, the use of this methodology has yielded optimal results in both the extraction of essential oils and the isolation of fractions containing biologically relevant metabolites [33].
Subsequently, in the next section it is evident that most phenolic compounds are more abundant in alcoholic solvents compared to aqueous solvents. This observation may be attributed to the nature of the metabolites reported, such as ferulic acid and curamyl acid [34]. Their chemical structures, characterized by hydroxyl groups, exhibit a stronger affinity for polar solvents [35]. To demonstrate this, the influence of the solvent on the extraction efficiency of phenols, flavonoids, and anthocyanins in different pigmented corn varieties has been investigated compared to the 1500 and 1300 mg/kg reported for the cherry red and brick red varieties, respectively, for methanol, which places it in the characteristic range of red varieties, confirming that the most effective solvents are polar, such as methanol or aqueous acetone [20], consistent with our findings.
A similar phenomenon is observed in the determination of flavonoids. The higher content observed in the aqueous extract may be due to the predominance of water-soluble flavonoid glycosides in the red corn variety, which have a greater affinity for more polar solvents [36] (Table 2). It is well established that among the wide range of flavonoids present in pigmented corn varieties, anthocyanins are predominant and are primarily associated with the grain’s pericarp [37]. Interestingly, notable results were also observed with hexane, the least polar solvent used. This suggests the involvement of lipophilic metabolites, such as tocopherols and carotenoids, which have been identified in other studies. For example, the yellow variety primarily contains lutein, zeaxanthin, and β-carotene. These carotenoids are also present in other pigmented varieties, albeit in lower concentrations. Moreover, λ-tocopherol has been identified as the predominant tocopherol in the grain, with a value of 1664 mg/kg for acidified extract for red variety, being higher for other varieties; however, the acidified technique combines in the extraction together with anthocyanins, flavones, and flavonols, thus explaining the increase [38]. Based on previous reports (Table 3), the results appear to be comparable, despite variations in extraction methods, the type of control used, and the soil and climatic conditions specific to each study.
Finally, among the group of metabolites of great importance in the antioxidant capacity field are anthocyanins, which are naturally water-soluble compounds (Table 4), and a type of flavonoids with high pH sensitivity [39]. This explains their absence in the initial extractions using low-polarity solvents. In this case, the use of alcoholic and aqueous solvents demonstrates an efficient capacity for extracting metabolites of this nature [40]. Additionally, the natural glycosylation of anthocyanins should be considered when analyzing their polarity, as the addition of hydroxyl groups increases their affinity for solvents with high dielectric constants [41]. In contrast to previous reports ranging from 180 to 790 mg/kg such as cherry red and blue-purple, it was higher in the variety studied, increasing its nutraceutical value associated with anthocyanins [20]. This discrepancy may be attributed to differences in the extraction method and the geographical origin of the sample.
In the case of DPPH radical scavenging capacity (Figure 1), it is worth noting that among the best solvents are methanol, ethanol, and water, which is predictable based on the results obtained in the metabolite profile shown above; however, ethyl acetate exhibits an ability to inhibit DPPH with same the efficiency as water (backed by statistical analysis). This can be explained by the presence of low-polarity metabolites with antioxidant capacity, such as carotenoids and tocopherols. The fact that this phenomenon occurs only in ethyl acetate is due to the relationship between the dielectric constant of the three solvents. There is a noticeable in dielectric constant from hexane to acetate, which facilitates the extraction of these metabolites. However, the increase between dichloromethane and ethyl acetate is less pronounced. In previous studies analyzing purple, red, yellow, and white varieties, the report IC50 values are consistent with those obtained from our alcoholic and aqueous extracts [34]. However, it is worth nothing that in this and other analyses, attention is often focused on the less polar fractions, which limits the availability of direct points of reference.
The high levels of phenolic compounds, flavonoids, and anthocyanins detected in the red-pigmented maize analyzed in this study, particularly in the polar extracts, support its classification as a potential functional food. These metabolites are strongly associated with antioxidant capacity, as demonstrated by the DPPH radical scavenging assay and previously report correlations, where they mainly analyzed the phenolic content [42]. Regarding anthocyanins, extracts with elevated levels of cyanidin-3-O-glucosyde have been shown to exert multiple biological effects, including anti-inflammatory, antidiabetic, and antiproliferative activities in vitro. Notably, certain studies suggested that maize-derived metabolites can improve paracrine interactions between adipocytes and macrophages, thereby positively modulating processes such as oxidative stress and insulin resistance [43]. Similarly, antiproliferative effects have been reported in human cancer cell lines treated with extracts from native blue maize, which contains metabolite concentrations comparable to those observed in our study [44].
The nixtamalization reduces the anthocyanin and phenolic compounds presents in corn dough after boiling, due to high temperatures. A study determined the polyphenols and anthocyanin concentration in fermented beverages from blue corn, reporting that the polyphenols were reduced by 42–54% during boiling, increasing slightly after fermentation back up to 74%. In some other fermented beverages, only the antioxidant effect has been reported due to the synergy between antioxidants [45].
The data obtained in the determination of the proximate composition of red-pigmented corn are shown in Table 5. A moisture of 6.49 ± 0.10% is observed, which is lower than that reported for native varieties of blue colorations in India and red in Nigeria with 12.52% and 12.10%, respectively [46,47], although a study by Rivera-Castro et al. (2020) [48] of purple-colored native corn presented a moisture of 7.24% and a white coloration of 5.86%, which is a result closer to that obtained in this study. Low moisture values in seeds should be considered an advantage because they help storage stability and food quality; therefore, seeds with high moisture content are subject to rapid deterioration due to mold growth and insect damage [49].
Regarding ash concentration, it is found at 3.07 ± 0.35%, being higher than that reported for other Mexican varieties that ranged between 0.8 and 1.42% [48,50]. The type of soil can be very important in the content of mineral compounds quantified in the ashes and shows us an approximate content of the total amount of minerals present in the food. This, in turn, influences the bioavailability of micronutrients derived from this type of food. The higher mineral content found in this maize could be beneficial in the prevention of micronutrient deficiencies, such as iron-deficiency anemia.
The lipid content present was 7.11 ± 0.59, this value turned out to be higher than the value found in Mexican varieties that fluctuated between 3.97 and 5% [50,51]. This makes it possible to offer a maize that has a higher energetic contribution compared to other varieties; in addition to that, this type of grain can be a source of fatty acids that are beneficial in a balanced diet. Meanwhile, the proportion of crude fiber was 1.15 ± 0.30, similar to that reported in varieties from northern Mexico [50] with values of 0.63–1.2% and the different corn crops (1.24–2.07%) found by Kabir et al. (2019) [52]. But higher values were reported in varieties of blue corn (5.47%) and purple native corn (7.06%) [39,48]. It can be said that the versatility of these nutrients depends largely on the variety of each seed.
The protein content for red-pigmented corn was 4.21 ± 0.21, similar to that reported by Michel et al. (2020) of 4.56% in a variety from northern Mexico [50]; however, this nutrient is found with low values with respect to a red-colored variety from Nigeria (12.82%) [47], the variety from Bangladesh (11.47%) [52], and even the one reported by Rivera-Castro et al. (2020) [48] in purple native corn (9.02%). In this context, high protein content may result in the depletion and imbalance of other macronutrients. Moreover, it is frequently associated with increased application of nitrogen-based fertilizers, which could account for the absence of such an effect in the variety analyzed in this study. Another reason included the variety of maize, the use of field management techniques, soil, and climatic conditions that directly affect the chemical composition.
Corn kernels are primarily composed of starch, which serves as a consistent carbohydrate source for both humans and livestock. In our case, carbohydrates represent about 78% of the dry weight of the grain, while in some varieties this can reach up to 84% [51]. Foods with high carbohydrate content may offer health benefits, as they provide substrate to produce short-chain fatty acids, which play a key role in modulating immune responses and inflammatory process.
This study lays the basis for the future development of functional foods or nutraceutical products based on red corn, which could contribute to the prevention of oxidative stress-related diseases. In the long term, it could support strategies aimed at improving public health through culturally relevant and locally sourced ingredients; however, it is still necessary to further investigate the variability that may exist between different varieties, or even within the same variety grown under different conditions. To address this, a more extensive study including more samples from different locations and providing more precise characterization of their composition would be important.

4. Conclusions

The red-pigmented maize analyzed in this study exhibited a high content of phenolic compounds, flavonoids, and anthocyanins, particularly in extracts obtained with highly polar solvents. This compositional profile was strongly associated with elevated antioxidant capacity. These characteristics are a promising candidate for functional food development due to its capacity to contribute to the prevention and management of various high-incidence pathologies. Nevertheless, its cultivation remains geographically limited, mainly due to the widespread presence of high-yielding maize varieties such as yellow and white maize. Studies like this contribute to a more comprehensive characterization of underexplored plant matrices, offering alternative food sources with potential applications not only in the nutritional sector but also in specific industrial context.

Author Contributions

J.P.-Q.: Research, methodology, writing—original draft, statistical analysis. J.A.H.-R.: Research, data curation, statistical revision, writing—original draft. I.P.-X.: Research, revision and editing. P.A.-L.: Revision and editing, research, seed donation. A.C.-C.: Research, methodology, conceptualization, supervision, project management, revision and editing. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

All data are within the manuscript.

Acknowledgments

J.A.H.R. for scholarship CVU 1176708, Allen Coombes for language revision, ACC for IMX-CONHCYT-698207.

Conflicts of Interest

The authors declare no conflicts of interest.

Abbreviations

The following abbreviations are used in this manuscript:
AcOEtEthyl acetate
DCMDichloromethane
TPCTotal phenolic content
TFCTotal flavonoids content
TMACTotal monomeric anthocyanin content
DPPH2,2-diphenyl-1-picrylhydrazyl
cyd-3-gluCyanidin-3-glucoside
QEQuercetin equivalents
GAEGallic acid equivalents

References

  1. CONABIO Razas de maíz de México. Available online: https://www.biodiversidad.gob.mx/diversidad/alimentos/maices/razas-de-maiz (accessed on 30 March 2025).
  2. FOLLETO DE DIVULGACIÓN. Potencial Nutracéutico de Los Maíces Pigmentados. Available online: https://www.researchgate.net/publication/272294102_FOLLETO_DE_DIVULGACION_Potencial_nutraceutico_de_los_Maices_pigmentados (accessed on 30 March 2025).
  3. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias. Maíces Nativos, Producto Gourmet y Precio Especial. Available online: http://www.gob.mx/inifap/articulos/maices-nativos-producto-gourmet-y-precio-especial (accessed on 30 March 2025).
  4. Tang, J.; Li, X.; Zhang, Y.; Yang, Y.; Sun, R.; Li, Y.; Gao, J.; Han, Y. Differential Flavonoids and Carotenoids Profiles in Grains of Six Poaceae Crops. Foods 2022, 11, 2068. [Google Scholar] [CrossRef] [PubMed]
  5. Žilić, S.; Serpen, A.; Akıllıoğlu, G.; Gökmen, V.; Vančetović, J. Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels. J. Agric. Food Chem. 2012, 60, 1224–1231. [Google Scholar] [CrossRef]
  6. Frountzas, M.; Karanikki, E.; Toutouza, O.; Sotirakis, D.; Schizas, D.; Theofilis, P.; Tousoulis, D.; Toutouzas, K.G. Exploring the Impact of Cyanidin-3-Glucoside on Inflammatory Bowel Diseases: Investigating New Mechanisms for Emerging Interventions. Int. J. Mol. Sci. 2023, 24, 9399. [Google Scholar] [CrossRef] [PubMed]
  7. Sendri, N.; Bhandari, P. Anthocyanins: A Comprehensive Review on Biosynthesis, Structural Diversity, and Industrial Ap-plications. Phytochem. Rev. 2024, 23, 1913–1974. [Google Scholar] [CrossRef]
  8. Reyes-Pavón, D.; Soto-Sigala, K.S.; Cano-Sampedro, E.; Méndez-Trujillo, V.; Navarro-Ibarra, M.J.; Pérez-Pasten-Borja, R.; Olvera-Sandoval, C.; Torres-Maravilla, E. Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages. Beverages 2024, 10, 69. [Google Scholar] [CrossRef]
  9. Vilkickyte, G.; Raudone, L.; Petrikaite, V. Phenolic Fractions from Vaccinium Vitis-Idaea L. and Their Antioxidant and An-ticancer Activities Assessment. Antioxidants 2020, 9, 1261. [Google Scholar] [CrossRef]
  10. Gowd, V.; Jia, Z.; Chen, W. Anthocyanins as Promising Molecules and Dietary Bioactive Components against Diabetes – A Review of Recent Advances. Trends Food Sci. Technol. 2017, 68, 1–13. [Google Scholar] [CrossRef]
  11. Jeyaraj, E.J.; Vidana Gamage, G.C.; Cintrat, J.-C.; Choo, W.S. Acylated and Non-Acylated Anthocyanins as Antibacterial and Antibiofilm Agents. Discov. Food 2023, 3, 21. [Google Scholar] [CrossRef]
  12. Moreira, V.; Stanquevis, R.; Amaral, E.P.; Lajolo, F.M.; Hassimotto, N.M.A. Anthocyanins from Purple Maize (Zea mays L.) Downregulate Lipopolysaccharide-Induced Peritonitis in Mice by Modulating the MyD88 Signaling Pathway. PharmaNutrition 2021, 16, 100265. [Google Scholar] [CrossRef]
  13. Ijinu, T.P.; De Lellis, L.F.; Shanmugarama, S.; Pérez-Gregorio, R.; Sasikumar, P.; Ullah, H.; Buccato, D.G.; Di Minno, A.; Baldi, A.; Daglia, M. Anthocyanins as Immunomodulatory Dietary Supplements: A Nutraceutical Perspective and Micro-/Nano-Strategies for Enhanced Bioavailability. Nutrients 2023, 15, 4152. [Google Scholar] [CrossRef]
  14. Sánchez-Nuño, Y.A.; Zermeño-Ruiz, M.; Vázquez-Paulino, O.D.; Nuño, K.; Villarruel-López, A. Bioactive Compounds from Pigmented Corn (Zea mays L.) and Their Effect on Health. Biomolecules 2024, 14, 338. [Google Scholar] [CrossRef] [PubMed]
  15. Secretaría de Agricultura y Desarrollo Rural. Maíz, Semilla de Vida. Available online: http://www.gob.mx/agricultura/es/articulos/maiz-semilla-de-vida (accessed on 30 March 2025).
  16. El maíz Representa Cultura e Identidad y Conserva Biodiversidad. Available online: https://conap.gob.gt/el-maiz-representa-cultura-e-identidad-y-conserva-biodiversidad/ (accessed on 20 May 2025).
  17. Gogoi, P.; Sharma, P.; Mahajan, A.; Goudar, G.; Chandragiri, A.K.; Sreedhar, M.; Singh, M.; Longvah, T. Exploring the Nutritional Potential, Anti-Nutritional Components and Carbohydrate Fractions of Indian Pigmented Maize. Food Chem. Ad-Vances 2023, 2, 100176. [Google Scholar] [CrossRef]
  18. Rodríguez-Salinas, P.A.; Zavala-García, F.; Urías-Orona, V.; Muy-Rangel, D.; Heredia, J.B.; Niño-Medina, G. Chromatic, Nutritional and Nutraceutical Properties of Pigmented Native Maize (Zea mays L.) Genotypes from the Northeast of Mexico. Arab J. Sci. Eng. 2020, 45, 95–112. [Google Scholar] [CrossRef]
  19. Ramírez-García, O.; Salinas-Moreno, Y.; Santillán-Fernández, A.; Sumaya-Martínez, M.T. Screening Antioxidant Capacity of Mexican Maize (Zea mays L.) Landraces with Colored Grain Using ABTS, DPPH and FRAP Methods. Cereal Res. Commun. 2022, 50, 1075–1083. [Google Scholar] [CrossRef]
  20. Salinas-Moreno, Y.; Martínez-Ortiz, M.Á.; Padilla-Camberos, E.; Ramírez-Díaz, J.L.; Ledesma-Miramontes, A.; Alemán de la Torre, I.; Santillán-Fernández, A. Effect of Solvent and Grain Color on the Biological Activities of Maize Grain. Foods 2025, 14, 1163. [Google Scholar] [CrossRef]
  21. Coyotl-Martinez, E.; Hernández-Rivera, J.A.; Parra-Suarez, J.L.A.; Reyes-Carmona, S.R.; Carrasco-Carballo, A. Phytochem-ical Profile, Antioxidant and Antimicrobial Activity of Two Species of Oak: Quercus Sartorii and Quercus Rysophylla. Appl. Biosci. 2025, 4, 13. [Google Scholar] [CrossRef]
  22. Hadidi, M.; Liñán-Atero, R.; Tarahi, M.; Christodoulou, M.C.; Aghababaei, F. The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications. Antioxidants 2024, 13, 1001. [Google Scholar] [CrossRef]
  23. Saha, S.; Singh, J.; Paul, A.; Sarkar, R.; Khan, Z.; Banerjee, K. Anthocyanin Profiling Using UV-Vis Spectroscopy and Liquid Chromatography Mass Spectrometry. J. AOAC Int. 2020, 103, 23–39. [Google Scholar] [CrossRef]
  24. Ghafar, F.; Tengku Nazrin, T.N.N.; Mohd Salleh, M.R.; Nor Hadi, N.; Ahmad, N.; Hamzah, A.A.; Mohd Yusof, Z.A.; Azman, I.N. Total Phenolic Content And Total Flavonoid Content In Moringa Oleifera Seed. Sci. Herit. J. 2017, 1, 23–25. [Google Scholar] [CrossRef]
  25. Ayala-Cid, J.P.; Hernández-Rivera, J.A.; Pérez-Xochipa, I.; Carrasco-Carballo, A. Antioxidant Activity of Vaccinium Oxy-coccus in Commercial, Natural and Extract Juices. GSC Biol. Pharm. Sci. 2025, 30, 203–209. [Google Scholar] [CrossRef]
  26. Park, J.-H.; Lee, M.; Park, E. Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents. Prev. Nutr Food Sci. 2014, 19, 291–298. [Google Scholar] [CrossRef]
  27. Comparative Study on the Nutritional Value of Local Maize Variety (Hakorin Hajiya) and Improved Varieties of Maize (Sammaz14 and Golden Strawberry). Available online: https://www.researchgate.net/publication/371256125_Comparative_study_on_the_nutritional_value_of_local_maize_variety_Hakorin_Hajiya_and_improved_varieties_of_maize_sammaz14_and_golden_strawberry (accessed on 30 March 2025).
  28. Uzoekwe, N.M.; Ukhun, M.E.; Ejidike, P.P. Proximate Analysis, Vitamins, Moisture Content and Mineral Elements Deter-mination in Leaves of Solanum Erianthum and Glyphaea Brevis. J. Chem. Soc. Niger. 2021, 46, 149–159. [Google Scholar] [CrossRef]
  29. Terefe, Z.K.; Omwamba, M.N.; Nduko, J.M. Effect of Solid State Fermentation on Proximate Composition, Antinutritional Factors and in Vitro Protein Digestibility of Maize Flour. Food Sci. Nutr. 2021, 9, 6343–6352. [Google Scholar] [CrossRef] [PubMed]
  30. Afolabi, S.S.; Oyeyode, J.O.; Shafik, W.; Sunusi, Z.A.; Adeyemi, A.A. Proximate Analysis of Poultry-Mix Formed Feed Using Maize Bran as a Base. Int. J. Anal. Chem. 2021, 2021, 8894567. [Google Scholar] [CrossRef] [PubMed]
  31. Kotue, T.C.; Jayamurthy, P.; Nisha, P.; Pieme, A.C.; Kansci, G.; Fokou, E.; Ashok, P. Proximate Analysis and Minerals of Black Bean Seeds (Phaseolus vulgaris L.) Used to Manage Sickle Cell Disease in West Region of Cameroon. Asian Food Sci. J. 2018, 1, 1–8. [Google Scholar] [CrossRef]
  32. Pirian, K.; Jeliani, Z.Z.; Arman, M.; Sohrabipour, J.; Yousefzadi, M. Proximate Analysis of Selected Macroalgal Species from the Persian Gulf as a Nutritional Resource. Trop. Life Sci. Res. 2020, 31, 1–17. [Google Scholar] [CrossRef]
  33. Shakir, M.I. Comparative Study for the Determination of Nutritional Composition in Commercial and Noncommercial Maize Flours. Pak. J. Bot 2017, 49, 519–523. [Google Scholar]
  34. Rajesh, Y.; Khan, N.M.; Raziq Shaikh, A.; Mane, V.S.; Daware, G.; Dabhade, G. Investigation of Geranium Oil Extraction Performance by Using Soxhlet Extraction. Mater. Today Proc. 2023, 72, 2610–2617. [Google Scholar] [CrossRef]
  35. Phan, K.; Den Broeck, E.V.; Raes, K.; De Clerck, K.; Speybroeck, V.V.; De Meester, S. A Comparative Theoretical Study on the Solvent Dependency of Anthocyanin Extraction Profiles. J. Mol. Liq. 2022, 351, 118606. [Google Scholar] [CrossRef]
  36. Slámová, K.; Kapešová, J.; Valentová, K. “Sweet Flavonoids”: Glycosidase-Catalyzed Modifications. Int. J. Mol. Sci. 2018, 19, 2126. [Google Scholar] [CrossRef]
  37. Zhang, Q.; Gonzalez de Mejia, E.; Luna-Vital, D.; Tao, T.; Chandrasekaran, S.; Chatham, L.; Juvik, J.; Singh, V.; Kumar, D. Relationship of Phenolic Composition of Selected Purple Maize (Zea mays L.) Genotypes with Their Anti-Inflammatory, An-ti-Adipogenic and Anti-Diabetic Potential. Food Chem. 2019, 289, 739–750. [Google Scholar] [CrossRef]
  38. Suriano, S.; Balconi, C.; Valoti, P.; Redaelli, R. Comparison of Total Polyphenols, Profile Anthocyanins, Color Analysis, Ca-rotenoids and Tocols in Pigmented Maize. LWT 2021, 144, 111257. [Google Scholar] [CrossRef]
  39. Zhao, L.; Liu, Y.; Zhao, L.; Wang, Y. Anthocyanin-Based pH-Sensitive Smart Packaging Films for Monitoring Food Freshness. J. Agric. Food Res. 2022, 9, 100340. [Google Scholar] [CrossRef]
  40. da Silva Oliveira, J.P.; de Oliveira, R.T.; Guedes, A.L.; da Costa Oliveira, M.; Macedo, A.F. Metabolomic Studies of Antho-cyanins in Fruits by Means of a Liquid Chromatography Coupled to Mass Spectrometry Workflow. Curr. Plant Biol. 2022, 32, 100260. [Google Scholar] [CrossRef]
  41. Khoo, H.E.; Azlan, A.; Tang, S.T.; Lim, S.M. Anthocyanidins and Anthocyanins: Colored Pigments as Food, Pharmaceutical Ingredients, and the Potential Health Benefits. Food Nutr. Res. 2017, 61, 1361779. [Google Scholar] [CrossRef] [PubMed]
  42. Feregrino-Pérez, A.A.; Mercado-Luna, A.; Murillo-Cárdenas, C.A.; González-Santos, R.; Chávez-Servín, J.L.; Vargas-Madriz, A.F.; Luna-Sánchez, E. Polyphenolic Compounds and Antioxidant Capacity in Native Maize of the Sierra Gorda of Querétaro. Agronomy 2024, 14, 142. [Google Scholar] [CrossRef]
  43. Zhang, Q.; Luna-Vital, D.; Gonzalez de Mejia, E. Anthocyanins from Colored Maize Ameliorated the Inflammatory Paracrine Interplay between Macrophages and Adipocytes through Regulation of NF-κB and JNK-Dependent MAPK Pathways. J. Funct. Foods 2019, 54, 175–186. [Google Scholar] [CrossRef]
  44. Urias-Lugo, D.A.; Heredia, J.B.; Muy-Rangel, M.D.; Valdez-Torres, J.B.; Serna-Saldívar, S.O.; Gutiérrez-Uribe, J.A. Antho-cyanins and Phenolic Acids of Hybrid and Native Blue Maize (Zea mays L.) Extracts and Their Antiproliferative Activity in Mammary (MCF7), Liver (HepG2), Colon (Caco2 and HT29) and Prostate (PC3) Cancer Cells. Plant Foods Hum. Nutr. 2015, 70, 193–199. [Google Scholar] [CrossRef] [PubMed]
  45. Robledo-Márquez, K.; Ramírez, V.; González-Córdova, A.F.; Ramírez-Rodríguez, Y.; García-Ortega, L.; Trujillo, J. Research Opportunities: Traditional Fermented Beverages in Mexico. Cultural, Microbiological, Chemical, and Functional Aspects. Food Res. Int. 2021, 147, 110482. [Google Scholar] [CrossRef]
  46. Chauhan, D.; Kumar, K.; Ahmed, N.; Singh, T.P.; Thakur, P. Effect of Processing Treatments on the Nutritional, An-ti-Nutritional, and Bioactive Composition of Blue Maize (Zea mays L.). Curr. Res. Nutr. Food Sci. J. 2022, 10, 171–182. [Google Scholar] [CrossRef]
  47. Adeniyi, O.O.; Ariwoola, O.S. Comparative Proximate Composition of Maize (Zea mays L.) Varieties Grown in South-Western Nigeria. Int. Ann. Sci. 2019, 7, 1–5. [Google Scholar] [CrossRef]
  48. Rivera-Castro, V.M.; Muy-Rangel, M.D.; Gutiérrez-Dorado, R.; Escobar-Álvarez, J.L.; Hernández-Castro, E.; Valenzue-la-Lagarda, J.L. Nutritional, Physicochemical and Anatomical Evaluation of Creole Corn Varieties from the Region of the Costa Chica of Guerrero. Food Sci. Technol. 2020, 40, 938–944. [Google Scholar] [CrossRef]
  49. Likhayo, P.; Bruce, A.Y.; Tefera, T.; Mueke, J. Maize Grain Stored in Hermetic Bags: Effect of Moisture and Pest Infestation on Grain Quality. J. Food Qual. 2018, 2018, 1–9. [Google Scholar] [CrossRef]
  50. Michel, M.R.; Aguilar-Zárate, P.; Espinoza-Velázquez, J.; Aguilar, C.N.; Rodríguez-Herrera, R.; Michel, M.R.; Aguilar-Zárate, P.; Espinoza-Velázquez, J.; Aguilar, C.N.; Rodríguez-Herrera, R. Environmental Effects on Chemical Composition and Physical Properties of Polyembryonic Maize Grain. TIP. Rev. Espec. En Cienc. Químico-Biológicas 2020, 23, 1–9. [Google Scholar] [CrossRef]
  51. Li, D.; Hao, A.; Shao, W.; Zhang, W.; Jiao, F.; Zhang, H.; Dong, X.; Zhan, Y.; Liu, X.; Mu, C.; et al. Maize Kernel Nutritional Quality—An Old Challenge for Modern Breeders. Planta 2025, 261, 43. [Google Scholar] [CrossRef]
  52. Kabir, S.H.; Das, A.K.; Rahman, M.S.; Singh, M.S.; Morshed, M.; Marma, A.S.H. Effect of Genotype on Proximate Composition and Biological Yield of Maize (Zea mays L.). Arch. Agri. Environ. Sci. 2019, 4, 185–189. [Google Scholar] [CrossRef]
Figure 1. Total antioxidant capacity of red-pigmented corn extracts by DPPH assay. The vertical bars represent the mean and standard deviation is observed in the error bars. Bars with different letters are statistically significantly different p ≤ 0.05, (p = 9.1 × 10−10 Kruskal–Wallis test).
Figure 1. Total antioxidant capacity of red-pigmented corn extracts by DPPH assay. The vertical bars represent the mean and standard deviation is observed in the error bars. Bars with different letters are statistically significantly different p ≤ 0.05, (p = 9.1 × 10−10 Kruskal–Wallis test).
Appliedchem 05 00018 g001
Table 1. Amount of extract obtained with each solvent.
Table 1. Amount of extract obtained with each solvent.
SolventExtract (g Extract/Kg ± std. dev.) 1
Hexane31.40 ± 5.38 A
AcOEt8.54 ± 4.27 B
DCM6.55 ± 3.64 B
Ethanol19.04 ± 4.55 C
Methanol14.51 ± 3.84 C
Water6.06 ± 0.66 B
1 Mean values with different letters indicate significant differences p ≤ 0.05, (p = 5.4 × 10−7 Kruskal–Wallis test).
Table 2. Phenolic content of red-pigmented corn extracts.
Table 2. Phenolic content of red-pigmented corn extracts.
SolventFolin–Ciocalteu (mg GAE/kg ± std. dev.) 1
Hexane46.618 ± 9.636 A
AcOEt54.474 ± 10.344 A
DCM69.054 ± 10.498 B
Ethanol1292.080 ± 126.571 C
Methanol1368.420 ± 104.094 C
Water846.154 ± 98.140 D
1 Mean values with different letters indicate significant differences p ≤ 0.05, (p = 7.1 × 10−8 Kruskal–Wallis test).
Table 3. Flavonoid content of red-pigmented corn extracts.
Table 3. Flavonoid content of red-pigmented corn extracts.
SolventFlavonoids (mg QE/kg ± std. dev.) 1
Hexane349.349 ± 32.341 A
AcOEt106.872 ± 21.436 B
DCM84.706 ± 12.987 B
Ethanol613.813 ± 68.854 C
Methanol573.706 ± 32.787 C
Water833.984 ± 65.218 D
1 Mean values with different letters indicate significant differences p ≤ 0.05 (p = 2.7 × 10−8 Kruskal–Wallis test).
Table 4. Content of monomeric anthocyanins in red-pigmented corn.
Table 4. Content of monomeric anthocyanins in red-pigmented corn.
SolventAnthocyanins (mg cyd-3-glu Equivalent/kg ± std. dev.) 1
HexaneNo monomeric anthocyanins detected
AcOEtNo monomeric anthocyanins detected
DCMNo monomeric anthocyanins detected
Ethanol772.240 ± 83.136 A
Methanol822.884 ± 43.885 A
Water47.796 ± 8.84 B
1 Mean values with different letters indicate significant differences p ≤ 0.05, (p = 1.6 × 10−5 Kruskal–Wallis test).
Table 5. Proximate composition of red-pigmented corn.
Table 5. Proximate composition of red-pigmented corn.
ParameterRed-Pigmented Corn Studied (%)
Moisture6.49 ± 0.10
Ash3.07 ± 0.35
Lipids7.11 ± 0.59
Crude Fiber1.15 ± 0.30
Protein4.21 ± 0.21
Carbohydrates77.97 ± 0.80
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Pineda-Quiroz, J.; Hernández-Rivera, J.A.; Pérez-Xochipa, I.; Antonio-López, P.; Carrasco-Carballo, A. Determination of Antioxidant Activity and Proximate Composition of a Variety of Red Pigmented Zea mays L. from Puebla, Mexico. AppliedChem 2025, 5, 18. https://doi.org/10.3390/appliedchem5030018

AMA Style

Pineda-Quiroz J, Hernández-Rivera JA, Pérez-Xochipa I, Antonio-López P, Carrasco-Carballo A. Determination of Antioxidant Activity and Proximate Composition of a Variety of Red Pigmented Zea mays L. from Puebla, Mexico. AppliedChem. 2025; 5(3):18. https://doi.org/10.3390/appliedchem5030018

Chicago/Turabian Style

Pineda-Quiroz, Jesabel, Juan Alex Hernández-Rivera, Ivonne Pérez-Xochipa, Pedro Antonio-López, and Alan Carrasco-Carballo. 2025. "Determination of Antioxidant Activity and Proximate Composition of a Variety of Red Pigmented Zea mays L. from Puebla, Mexico" AppliedChem 5, no. 3: 18. https://doi.org/10.3390/appliedchem5030018

APA Style

Pineda-Quiroz, J., Hernández-Rivera, J. A., Pérez-Xochipa, I., Antonio-López, P., & Carrasco-Carballo, A. (2025). Determination of Antioxidant Activity and Proximate Composition of a Variety of Red Pigmented Zea mays L. from Puebla, Mexico. AppliedChem, 5(3), 18. https://doi.org/10.3390/appliedchem5030018

Article Metrics

Back to TopTop