Effect of germination and UV-B elicitation on chemical compositions, antioxidant activities, and phytochemical contents of underutilised Mexican blue maize seeds

Germination improves seed functionality due to increased phytochemicals and associated antioxidant activities. These effects are enhanced with a suitable inductor which is applied at appropriate time and dose. The aim of the present work was to evaluate the effect of germination + UV-B elicitation on the chemical compositions, antioxidant activities (AoxA), total phenolic (TPC), total anthocyanin (TA), and gamma-aminobutyric acid (GABA) contents in blue maize seeds. The application of UV-B radiation (wavelengths of 280 - 311 nrn) during 37.0 h was an effective elicitor. Germinated-elicited blue maize flour (GEBMF) had higher proteins (+29.1%), dietary fibres (+22.0%), and AoxA (ABTS: +133.9%; DPPH: +173.4%) than unprocessed blue maize flour (UBMF). The increase in AoxA was closely related to the observed increase in TPC (+587.2%), TA (+29.9%), and GABA (+199.9%). Therefore, GEBMF could be used as a source of proteins, dietary fibres, and natural antioxidants in the formulation of new functional foods and beverages. These results could also contribute to the use and conservation of blue maize, an underutilised cereal. (C) All Rights Reserved

Automated summary

This study evaluated the effect of germination combined with UV-B elicitation on the chemical compositions, antioxidant activities, and natural antioxidant content in blue maize seeds. The results showed that germinated-elicited blue maize flour had higher proteins, dietary fibers, and antioxidant activities, making it a potential source for functional foods and beverages.