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  • 1
    Online Resource
    Online Resource
    Effects of Lime‐Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize
    Wiley ; 2014
    In:  Cereal Chemistry Vol. 91, No. 5 ( 2014-09), p. 508-512
    Details
    In: Cereal Chemistry, Wiley, Vol. 91, No. 5 ( 2014-09), p. 508-512
    Abstract: Yellow and white maize kernels, masas, tortillas, and nejayote solids were analyzed in terms of lutein, zeaxanthin, cryptoxanthin, β‐carotene, and lipophilic antioxidant (AOX) capacity. The germplasm analyzed included two normal yellow maize, two high‐carotenoid genotypes, and one white for comparison purposes. In general, the yellow maize required 34% more lime‐cooking time compared with the white counterpart. Lime‐cooking significantly changed the extractability of carotenoids in masa and tortillas. No carotenoids were detected in the steepwater or nejayote. The lipophilic AOX activity increased 280‐fold from kernel to masa, but only 70% was retained in the baked tortillas. When masa was baked into tortillas, less than 10% of the carotenoids were retained because of the high temperatures used during baking. Interestingly, tortillas made with the maize kernels with the highest carotenoid content did not have the highest amount of these phytochemicals. Therefore, maize varieties should be evaluated based on the carotenoid content in finished food products instead of the amounts originally found in raw kernels.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Article
    DOI: 10.1094/CCHEM-07-13-0145-R
    Language: English
    Publisher: Wiley
    Publication Date: 2014
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  • 2
    Online Resource
    Online Resource
    Soluble Peroxidase Activity in Maize Endosperm Associated with Maize Weevil Resistance
    Wiley ; 2007
    In:  Crop Science Vol. 47, No. 3 ( 2007-05), p. 1125-1130
    Details
    In: Crop Science, Wiley, Vol. 47, No. 3 ( 2007-05), p. 1125-1130
    Type of Medium: Online Resource
    ISSN: 0011-183X
    URL: Article
    DOI: 10.2135/cropsci2006.10.0687
    Language: English
    Publisher: Wiley
    Publication Date: 2007
    detail.hit.zdb_id: 1480918-7
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  • 3
    Online Resource
    Online Resource
    QTL Mapping of Tropical Maize Grain Components Associated with Maize Weevil Resistance
    Wiley ; 2010
    In:  Crop Science Vol. 50, No. 3 ( 2010-05), p. 815-825
    Details
    In: Crop Science, Wiley, Vol. 50, No. 3 ( 2010-05), p. 815-825
    Abstract: The maize weevil (MW), Sitophilus zeamais (Motsch.), is a globally distributed pest that causes severe losses in stored maize ( Zea mays L.) worldwide. A previous study identified quantitative trait loci (QTL) contributing to reduced grain damage and losses by MW in the maize mapping population CML290 × Muneng‐8128C0HC1‐18‐2‐1‐1. This study was conducted to identify QTL associated with the identified biochemical bases of resistance in the maize grain. Eleven traits were analyzed on grain samples from F 2 lines across two environments: p ‐coumaric acid (p‐CA), cis ‐ and trans ‐ferulic acid (FA), four isomers of diferulic acids (DiFA), phenolic acid amides ( p ‐coumaroyl‐feruloyl putrescine [CFP] and diferuloyl putrescine [DFP] ), total DiFA and total phenols acids (PhA). Significant variations were observed for most of the traits, while heritabilities ranged from 0.09 to 0.79. Ten QTL were identified for trans ‐ and cis ‐FA, 8,5′‐DiFA, 8‐O‐4′‐DiFA, 8,5′‐diferulic acid benzofuran form, DFP, and CFP while seven QTL were identified for p ‐CA, 5,5′‐DiFA, FA, total DiFAs, and total PhA. These QTL were dispersed across the maize genome and explain between 25 and 47% of the phenotypic variance (σ 2 p ) and 50 to 98% of the genotypic variance (σ 2 g ). Nine regions were common between QTL associated with MW susceptibility and cell wall bound compounds, suggesting a strong genetic association with MW resistance in tropical maize.
    Type of Medium: Online Resource
    ISSN: 0011-183X , 1435-0653
    URL: Article
    DOI: 10.2135/cropsci2009.07.0415
    Language: English
    Publisher: Wiley
    Publication Date: 2010
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  • 4
    Online Resource
    Online Resource
    The Role of Pericarp Cell Wall Components in Maize Weevil Resistance
    Wiley ; 2004
    In:  Crop Science Vol. 44, No. 5 ( 2004-09), p. 1546-1552
    Details
    In: Crop Science, Wiley, Vol. 44, No. 5 ( 2004-09), p. 1546-1552
    Abstract: The maize weevil (MW), Sitophilus zeamais (Motsch.), is a storage pest that causes serious losses in maize ( Zea mays L.) in developing countries. This study was conducted to investigate the role of pericarp cell wall components as factors that contribute to MW resistance in nine genotypes of tropical maize. Six susceptibility parameters to MW were measured and related to cell wall components such as simple phenolic acids, diferulic acids (DiFAs), hydroxyproline‐rich glycoproteins (HRGPs), and nutritional and physical traits. Weevil susceptibility was negatively correlated ( P 〈 0.001) with total DiFAs ( r = −0.77), HRGPs ( r = −0.82), grain hardness ( r = −0.87), pericarp/whole kernel (P/K) ratio ( r = −0.68), and pericarp thickness ( r = −0.86). A detailed analysis of phenolics indicated the presence of trans ‐ferulic acid (FA), p ‐coumaric acid (CA), and four isomers of DiFA. The most prominent were 5,5′‐DiFA, 8‐O‐4‐DiFA, and 8,5′‐DiFA benzofuran form (DiFAb). On the basis of regression models, 5,5′‐DiFA, 8‐O‐4‐DiFA, trans ‐FA, and p ‐CA were the most important phenolic components of resistance. Grain hardness was correlated ( P 〈 0.001) with cell wall bound HRGPs ( r = 0.61) and DiFAs ( r = 0.75). Cell wall cross‐linking components could contribute to MW resistance by fortification of the pericarp cell wall as well as increase grain hardness. This structurally based mechanism should be considered in the development of hybrids and varieties where storage pests are prevalent.
    Type of Medium: Online Resource
    ISSN: 0011-183X , 1435-0653
    URL: Article
    DOI: 10.2135/cropsci2004.1546
    Language: English
    Publisher: Wiley
    Publication Date: 2004
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  • 5
    Online Resource
    Online Resource
    Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals
    Wiley ; 2018
    In:  Cereal Chemistry Vol. 95, No. 1 ( 2018-01), p. 79-91
    Details
    In: Cereal Chemistry, Wiley, Vol. 95, No. 1 ( 2018-01), p. 79-91
    Abstract: Parboiling is a hydrothermal treatment, rarely used in cereals other than rice, which consists in three sequential steps: grain conditioning or soaking, cooking, and drying. The aim of this process was to partially gelatinize the starch to seal fissures/cracks and therefore improve milling yield. This review aims to discuss the reported effects of parboiling and similar hydrothermal treatments on the physicochemical, nutritional, processing, and storage properties of rice but mostly of other cereals. Findings Independently of the type of cereal, parboiling leads to changes in physicochemical, nutritional, and technological properties. However, the standardization and commercial scaling of these processes have been limited. Conclusions The parboiling effect varies according to the grain intrinsic properties and the processing conditions. Some cereals behave similar to rice, but others are affected oppositely. Further research is needed to better understand the effects of parboiling and hydrothermal treatments in cereal grains, and for the development of a standardized methodology for hydrothermally treating grains. Significance and novelty The understanding of the effects and the proper implementation of these hydrothermal treatments in corn could lead to significant enhancements in grains properties that could play a key role to solve hunger, malnutrition, and related food security problems.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.2018.95.issue-1
    DOI: 10.1002/cche.10010
    Language: English
    Publisher: Wiley
    Publication Date: 2018
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  • 6
    Online Resource
    Online Resource
    Increase of tocopherols, phytosterols, and carotenoids in high‐oil subtropical maize after recurrent selection
    Wiley ; 2023
    In:  Cereal Chemistry
    Details
    In: Cereal Chemistry, Wiley
    Abstract: Subtropical high‐oil maize (HOM) genotypes have been successfully developed, but further evaluation of the content of liposoluble nutraceuticals is essential. The aim of this study was to determine the concentration and profile of tocopherols, phytosterols, and carotenoids in HOM and the effects of high‐oil selection in white and yellow subtropical populations. Findings Results indicated that recurrent selection increase of germ proportion (9%–12%) in the total kernel had a direct effect on the oil content and increased the contents of carotenoids, tocopherols, and phytosterols. In particular, carotenoids improved only in yellow populations, with an improvement in total carotenoid (from 13 to 17 mg/kg dry weight [dw]), provitamin A, β‐carotenes, and β‐cryptoxanthin. α‐ and γ‐Tocopherols showed an overall increase in the total content (up to 39 mg/kg dw). Total phytosterols increased significantly in both populations, with similar changes in composition (up to 374 mg/kg dw). β‐Sitosterol was the predominant phytosterol associated with HOM. Conclusions Recurrent selection for high oil in subtropical maize effectively altered the liposoluble nutraceuticals compounds of improved kernels in terms of carotenoids, tocopherols, and phytosterols, with modifications in their profiles. Significance and Novelty This research demonstrated that recurrent selection is an effective traditional breeding tool that improves oil, tocopherols, phytosterols, and carotenoids in subtropical maize. This investigation represents a first step toward understanding how the improvement of oil content affects the lipophilic nutraceutical content.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Article
    DOI: 10.1002/cche.10720
    Language: English
    Publisher: Wiley
    Publication Date: 2023
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  • 7
    Online Resource
    Online Resource
    Novel method for detecting and quantifying residual bran and germ tissues in refined maize grits
    Wiley ; 2022
    In:  Cereal Chemistry Vol. 99, No. 3 ( 2022-05), p. 493-502
    Details
    In: Cereal Chemistry, Wiley, Vol. 99, No. 3 ( 2022-05), p. 493-502
    Abstract: Maize is dry‐milled to generate fine grits by separating the germ and bran fractions from the starchy endosperm. The removal without affecting the aleurone layer of these two components, rich in fiber and fat, is critical because their presence impacts the yield, quality, and stability of the final product during storage. However, there is a lack of adequate methods to directly detect or quantify these bran and germ residues. This study developed a fast and effective method to identify and quantify the pericarp, aleurone layer, and germ residues in refined maize grits. Findings The heat treatment allowed the clear visualization of germ residues in grits, whereas staining effectively identified bran and aleurone residues. The additional use of a color association algorithm enabled the detection and quantification of bran (0%–0.49%) and germ (1.63%–3.39%) areas in the six grit samples. Conclusion The method developed can be used to quickly and accurately determine grit purity and enhance the quality assessment of refined grits; thereby, providing useful insights for decision making, quality control, and optimization of the milling process. Significance and Novelty This study developed a quick and inexpensive detection method that uses a combination of heat, dyes, and a scanner to directly identify germ, pericarp, and aleurone residues in refined maize grits.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v99.3
    DOI: 10.1002/cche.10511
    Language: English
    Publisher: Wiley
    Publication Date: 2022
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  • 8
    Online Resource
    Online Resource
    Phytochemical and Nutraceutical Changes during Recurrent Selection for Storage Pest Resistance in Tropical Maize
    Wiley ; 2014
    In:  Crop Science Vol. 54, No. 6 ( 2014-11), p. 2423-2432
    Details
    In: Crop Science, Wiley, Vol. 54, No. 6 ( 2014-11), p. 2423-2432
    Abstract: Maize ( Zea mays L.) is a staple crop used for subsistence by smallholder farmers around the world, who usually store grain for gradual use. During the course of storage, losses due to storage pests often reach 20%. Over three cycles of recurrent selection, population improvement to develop sources of resistance to the larger grain borer ( Prostephanus truncates ) and the maize weevil ( Sitophilus zeamais ) resulted in a new population called Population 84 (P84). The objective of this study was to evaluate the biophysical, phytochemical, and nutraceutical profile changes in P84 derived from three cycles of selection for resistance. Insect resistance parameters were evaluated using bioassay and biophysical, phytochemical, and nutraceutical parameters. Resistance to storage pests increased by two‐ to threefold after three cycles of selection for maize weevil and larger grain borer, respectively. The major factors related to enhanced resistance are kernel hardness (10% increase) and proportion of pericarp (68% increase) in the kernel. Comparing the phytochemical composition of the pericarp cell wall before and after selection revealed an elevated level of cell wall–bound components (42% increase), including ferulic and diferulic acids (14% and twofold increase, respectively). Increases of 18% in free phenolic acid were found in the endosperm. A significant association between insect resistance with antioxidant activity ( r 〉 0.75) establishes the possibility of seeking increased nutrients beneficial for human health in the same maize germplasm selected for increased insect resistance and stemming from the same compounds. Population 84 is a good source for resistance to postharvest pests with enhanced nutraceutical properties.
    Type of Medium: Online Resource
    ISSN: 0011-183X , 1435-0653
    URL: Article
    DOI: 10.2135/cropsci2014.03.0223
    Language: English
    Publisher: Wiley
    Publication Date: 2014
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  • 9
    Online Resource
    Online Resource
    Mapping of QTL Associated with Maize Weevil Resistance in Tropical Maize
    Wiley ; 2009
    In:  Crop Science Vol. 49, No. 1 ( 2009-01), p. 139-149
    Details
    In: Crop Science, Wiley, Vol. 49, No. 1 ( 2009-01), p. 139-149
    Abstract: The maize weevil (MW), Sitophilus zeamais (Motsch.), is an important pest of stored maize ( Zea mays L.) in tropical areas. Quantitative trait loci (QTL) associated with MW resistance were analyzed. A total of 163 F 2 progeny derived from the cross CML290 (susceptible) × Muneng‐8128 C0 HC1‐18‐2‐1‐1 (resistant), were genotyped with 151 molecular markers. Resistance was evaluated using bioassays on replicated F 2:3 progenies. Grain damage (GD), grain weight losses (GWL), MW susceptibility index (Dobie index [DI]), and numbers of adult progeny (AP) were evaluated on grain from F 2 lines across two environments. Grain hardness and pericarp/grain ratio were evaluated as putative components of resistance. Composite interval mapping was used for QTL analysis. Five QTL dispersed across the genome explained 28% of the phenotypic variance (σ p 2 ) and 50% of the genotypic variance (σ g 2 ) for GD. Six QTL were detected with effects on GWL and explained 22% of σ p 2 and 47% of σ g 2 Seven QTL (27% σ p 2 and 78% σ g 2 ) were identified for DI and three QTL (10% σ p 2 and 23% σ g 2 ) for AP. Both parents contributed resistance alleles. Genetic effects were mainly dominant (GD, GWL, and DI) and additive (AP). Quantitative trait loci × environment interaction was significant for 50% of the QTL. Since the identified QTL accounted for less than a third of σ p 2 , additional mapping populations are required for mapping MW susceptibility.
    Type of Medium: Online Resource
    ISSN: 0011-183X , 1435-0653
    URL: Article
    DOI: 10.2135/cropsci2007.06.0326
    Language: English
    Publisher: Wiley
    Publication Date: 2009
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  • 10
    Online Resource
    Online Resource
    Cereal Grains: Properties, Processing and Nutritional Attributes
    Wiley ; 2010
    In:  Crop Science Vol. 50, No. 6 ( 2010-11), p. 2649-2650
    Details
    In: Crop Science, Wiley, Vol. 50, No. 6 ( 2010-11), p. 2649-2650
    Type of Medium: Online Resource
    ISSN: 0011-183X , 1435-0653
    URL: Article
    DOI: 10.2135/cropsci2010.12.0005br
    Language: English
    Publisher: Wiley
    Publication Date: 2010
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