TECHNOLOGICAL AND SCIENTIFIC EXPLORATION OF PURPLE CORN (ZEA MAYS L.)

被引:0
作者
do Nascimento, Rejane Teixeira [1 ,2 ]
机构
[1] Univ Fed Piaui UFPI, Rede Nordeste Biotecnol RENORBIO, Teresina, PI, Brazil
[2] Univ Fed Piaui, Campus Univ Ministro Petronio Portela, BR-4049550 Teresina, PI, Brazil
来源
REVISTA GEINTEC-GESTAO INOVACAO E TECNOLOGIAS | 2019年 / 9卷 / 04期
关键词
purple corn; anthocyanins; prospecting; ANTHOCYANINS; EXTRACT;
D O I
10.7198/geintec.v9i4.856
中图分类号
C93 [管理学];
学科分类号
12 ; 1201 ; 1202 ; 120202 ;
摘要
The Corn (Zea mays L.) is a grass belonging to the family Poaceae. The purple corn, a distinct corn variety, is known to have a high content of anthocyanin pigments group belonging to the class of flavonoids. The objective of this research was to conduct a survey, based on the search for patents and scientific production, in order to evaluate all the information and present an overview of technological and scientific development and with that to understand the state of the art, areas of interest and applications of purple corn. The searches were conducted in INPI patent databases, EPO, WIPO and USPTO and the periodic bases Web of Science and Scopus. Only one patent application was found on the INPI basis. And according to IPC (International Patent Classification), A23 class was the most comprehensive. With the refinement of the searches, it is observed that the terms medicine, cancer and food additive are the ones that stand out, which shows that the purple maize has potential to be explored. Most of the articles published in Brazil are focused on Agriculture and food technology with exploitation of the antioxidant activity, and the low number of publications (despite the increase of studies in the last decade) related to purple maize may be due to the fact that the variety is not widespread. Overall, prospecting shows that purple maize has the potential to be exploited in a very promising way.
引用
收藏
页码:5146 / 5157
页数:12
相关论文
共 50 条
  • [41] Bioactive Compounds from Pigmented Corn (Zea mays L.) and Their Effect on Health
    Sanchez-Nuno, Yair Adonai
    Zermeno-Ruiz, Martin
    Vazquez-Paulino, Olga Deli
    Nuno, Karla
    Villarruel-Lopez, Angelica
    [J]. BIOMOLECULES, 2024, 14 (03)
  • [42] Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products
    Del Pozo-Insfran, David
    Brenes, Carmen H.
    Saldivar, Sergio O. Serna
    Talcott, Stephen T.
    [J]. FOOD RESEARCH INTERNATIONAL, 2006, 39 (06) : 696 - 703
  • [43] Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC-MS
    Yang, Zhendong
    Zhai, Weiwei
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2010, 11 (03) : 470 - 476
  • [44] Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels
    Saikaew, Kawinchaya
    Lertrat, Kamol
    Meenune, Mutita
    Tangwongchai, Ratchada
    [J]. FOOD CHEMISTRY, 2018, 243 : 328 - 337
  • [45] Anthocyanins, total phenolic compounds and antioxidant activity of purple corn (Zea mays L) cobs: Extraction method
    Gorriti Gutierrez, Arilmi
    Arroyo Acevedo, Jorge
    Negron Ballarte, Luisa
    Jurado Teixeira, Bertha
    Purizaca Llajaruna, Harold
    Santiago Aquise, Ilario
    Taype Espinoza, Evelyng
    Quispe Jacobo, Fredy
    [J]. BOLETIN LATINOAMERICANO Y DEL CARIBE DE PLANTAS MEDICINALES Y AROMATICAS, 2009, 8 (06): : 509 - 518
  • [46] Plant pigments content as a marker for herbicide abiotic stress in corn (Zea mays L.)
    Yancheva, Svetla
    Georgieva, Lidiya
    Kostova, Milena
    Halkoglu, Pervin
    Dimitrova, Maya
    Naimov, Samir
    [J]. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2016, 28 (05): : 332 - 336
  • [47] Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers
    Daniela Flores-Calderon, Alex M.
    Luna, Hector
    Bernardo Escalona-Buendia, Hector
    Ramon Verde-Calvo, Jose
    [J]. JOURNAL OF THE INSTITUTE OF BREWING, 2017, 123 (04) : 506 - 518
  • [48] Antioxidants and Quality Changes of Thermally Processed Purple Corn (Zea mays L.) Milk Fortified with Low Sucrose Content during Cold Storage
    Shiekh, Khursheed Ahmad
    Luanglaor, Thitirat
    Hanprerakriengkrai, Natchaya
    Jafari, Saeid
    Kijpatanasilp, Isaya
    Asadatorn, Nicha
    Worobo, Randy W. W.
    Bekhit, Alaa El-Din Ahmed
    Assatarakul, Kitipong
    [J]. FOODS, 2023, 12 (02)
  • [49] Influence of ethanol, water, and their mixtures as co-solvents of the supercritical carbon dioxide in the extraction of phenolics from purple corn cob (Zea mays L.)
    Monroy, Yaneth M.
    Rodrigues, Rodney A. F.
    Sartoratto, Adilson
    Cabral, Fernando A.
    [J]. JOURNAL OF SUPERCRITICAL FLUIDS, 2016, 118 : 11 - 18
  • [50] Polyphenol and Tryptophan Contents of Purple Corn (Zea mays L.) Variety KND and Butterfly Pea (Clitoria ternatea) Aqueous Extracts: Insights into Phytochemical Profiles with Antioxidant Activities and PCA Analysis
    Ratha, Juthamat
    Yongram, Chawalit
    Panyatip, Panyada
    Powijitkul, Patcharapol
    Siriparu, Pimolwan
    Datham, Suthida
    Priprem, Aroonsri
    Srisongkram, Tarapong
    Puthongking, Ploenthip
    [J]. PLANTS-BASEL, 2023, 12 (03):