PROFILING AND QUANTIFICATION OF ANTHOCYANINS IN NOVEL PURPLE-PERICARP SWEETCORN AND PURPLE-PERICARP MAIZE

Anthocyanins, secondary metabolites of pigmented corns consisting of cyanidin-, pelargonidin- and peonidin-based glucoside. While cyanidin-peonidin types are responsible for purple-pigmentation, pelargonidin type is responsible for red-pigmentation. This study examined anthocyanin concentrations in a novel purple-pericarp shrunken2 sweetcorn Tim lines in comparison to the parental purple-pericarp Costa Rica maize and white sweetcorn Tims-white lines. The study found similar concentrations of anthocyanin in both Tim1 and the Costa Rica, at sweetcorn eating stage, whereas Tims-white has no detectable anthocyanin. Total anthocyanins found in the Costa Rica and Tim1, Tim2, Tim4 and Tim5 lines were 255.79, 253.03, 238.10, 198.66, and 221.36 mg/100 g FW (fresh weight), respectively. In all the developed purple-sweetcorn Tim lines along with the purple maize parent, the cyanidin-peonidin (purple) proportion of total anthocyanin was 78-93%, as the predominant anthocyanin pigment. The anthocyanin concentration in Tim1 at eating stage was significantly much higher than currently exists with other coloured fruits.