Nutrient Composition and Antioxidant Effect of Main Black Corn in Shanxi
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Abstract:
The whole flours of 9 different main black corn varieties in Shanxi were used as experimental materials, the main nutrients, amino acid components, viscosity characteristics, anthocyanin pigment content and antioxidant activity were measured, the correlation between anthocyanin pigment content and antioxidant capacity was tested, and the nutritional values of 9 black corn varieties were evaluated. The results showed that different varieties of black corn whole flour have significant differences in carbohydrate, crude protein, crude fat and crude fiber content (p<0.05). The histidine content of all varieties is much higher than the 22.00 mg/g pro standard of the whole egg model, which are Heiyu 194 (51.41 mg/g pro); Heiyu 195 (42.53 mg/g pro); Ziyu 119 ( 39.70 mg/g pro); Jinnuo No.8 (33.13 mg/g pro); Jinnuo No.10 (43.90 mg/g pro); Jinnuo 20 (42.98 mg/g pro); Zinuo 511 (44.06 mg/ g pro); Heiyu two-in-one (55.11 mg/g pro); Heinuo 158 (49.48 mg/g pro). The leucine content of Heiyu 195 is higher than the 70.00 mg/g pro standard of FAO/WHO model. In addition, the leucine contents of other varieties are greater than the 86.00 mg/g pro standard of the whole egg model: Heiyu 194 (107.71 mg/g pro); Ziyu 119 (101.57 mg/g pro); Jinnuo No. 8 (112.47 mg/g pro); Jinnuo No. 10 (98.50 mg/g pro); Jinnuo No. 20 (129.98 mg/g pro); Zinuo 511 (113.83 mg/g pro); Black jade combo (148.11 mg/g pro); Heinuo 158 (102.76 mg/g pro). The anthocyanin pigment content of different varieties of black corn is quite different, between 13.3~42.6 mg/100 g. In vitro, the ability of black corn to inhibit DPPH free radical is 1.68 times that of vitamin C. Moreover, there is a significant positive correlation at 0.01 level (bilateral) between the anthocyanin pigment content of black corn and the ability to scavenge DPPH.
