Color and chemical composition and of green corn produced under organic and conventional conditions

Detalhes bibliográficos
Autor(a) principal: Pinho,Lucineia de
Data de Publicação: 2011
Outros Autores: Paes,Maria Cristina Dias, Glória,Maria Beatriz Abreu, Almeida,Anna Christina, Costa,Cândido Alves
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200014
Resumo: The present study aimed to evaluate the chemical properties of green corn, grown in both organic and conventional farming systems, using a completely randomized factorial design. Four corn varieties (AG 1051, BR 106, SWB 551 and VIVI) of green corn kernels were evaluated for color, proximate composition, total calories, carotenoids and bioactive amines. The farming system affected some chemical and physical characteristics of green corn, but this effect was dependent upon variety. In general, organic green corn kernels were reddish (a* color component) and had higher levels of β-carotene compared to the conventional ones, suggesting that these characteristics are related. Moreover, organic green corn had higher levels of total carbohydrates and total energy compared to conventional varieties. On the other hand, crude fiber levels were higher in conventional grains - an unexpected result that deserves further investigation. Finally, the levels of cadaverine and spermine bioactive amines were not affected either by the corn variety or by the farming system.
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spelling Color and chemical composition and of green corn produced under organic and conventional conditionsZea maysvarietal differencesnutritional qualitybioactive compoundsThe present study aimed to evaluate the chemical properties of green corn, grown in both organic and conventional farming systems, using a completely randomized factorial design. Four corn varieties (AG 1051, BR 106, SWB 551 and VIVI) of green corn kernels were evaluated for color, proximate composition, total calories, carotenoids and bioactive amines. The farming system affected some chemical and physical characteristics of green corn, but this effect was dependent upon variety. In general, organic green corn kernels were reddish (a* color component) and had higher levels of β-carotene compared to the conventional ones, suggesting that these characteristics are related. Moreover, organic green corn had higher levels of total carbohydrates and total energy compared to conventional varieties. On the other hand, crude fiber levels were higher in conventional grains - an unexpected result that deserves further investigation. Finally, the levels of cadaverine and spermine bioactive amines were not affected either by the corn variety or by the farming system.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200014Food Science and Technology v.31 n.2 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000200014info:eu-repo/semantics/openAccessPinho,Lucineia dePaes,Maria Cristina DiasGlória,Maria Beatriz AbreuAlmeida,Anna ChristinaCosta,Cândido Alveseng2011-08-02T00:00:00Zoai:scielo:S0101-20612011000200014Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-08-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Color and chemical composition and of green corn produced under organic and conventional conditions
title Color and chemical composition and of green corn produced under organic and conventional conditions
spellingShingle Color and chemical composition and of green corn produced under organic and conventional conditions
Pinho,Lucineia de
Zea mays
varietal differences
nutritional quality
bioactive compounds
title_short Color and chemical composition and of green corn produced under organic and conventional conditions
title_full Color and chemical composition and of green corn produced under organic and conventional conditions
title_fullStr Color and chemical composition and of green corn produced under organic and conventional conditions
title_full_unstemmed Color and chemical composition and of green corn produced under organic and conventional conditions
title_sort Color and chemical composition and of green corn produced under organic and conventional conditions
author Pinho,Lucineia de
author_facet Pinho,Lucineia de
Paes,Maria Cristina Dias
Glória,Maria Beatriz Abreu
Almeida,Anna Christina
Costa,Cândido Alves
author_role author
author2 Paes,Maria Cristina Dias
Glória,Maria Beatriz Abreu
Almeida,Anna Christina
Costa,Cândido Alves
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Pinho,Lucineia de
Paes,Maria Cristina Dias
Glória,Maria Beatriz Abreu
Almeida,Anna Christina
Costa,Cândido Alves
dc.subject.por.fl_str_mv Zea mays
varietal differences
nutritional quality
bioactive compounds
topic Zea mays
varietal differences
nutritional quality
bioactive compounds
description The present study aimed to evaluate the chemical properties of green corn, grown in both organic and conventional farming systems, using a completely randomized factorial design. Four corn varieties (AG 1051, BR 106, SWB 551 and VIVI) of green corn kernels were evaluated for color, proximate composition, total calories, carotenoids and bioactive amines. The farming system affected some chemical and physical characteristics of green corn, but this effect was dependent upon variety. In general, organic green corn kernels were reddish (a* color component) and had higher levels of β-carotene compared to the conventional ones, suggesting that these characteristics are related. Moreover, organic green corn had higher levels of total carbohydrates and total energy compared to conventional varieties. On the other hand, crude fiber levels were higher in conventional grains - an unexpected result that deserves further investigation. Finally, the levels of cadaverine and spermine bioactive amines were not affected either by the corn variety or by the farming system.
publishDate 2011
dc.date.none.fl_str_mv 2011-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200014
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000200014
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.2 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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