Nutritional and Chemical Quality of Maize Hybrids from Different FAO Maturity Groups Developed and Grown in Serbia
文献类型： 外文期刊
作者： Djalovic, Ivica 1 ; Grahovac, Nada 1 ; Stojanovic, Zorica 2 ; Durovic, Ana 2 ; Zivancev, Dragan 1 ; Jaksic, Snezana 1 ; Jacimovic, Simona 1 ; Tian, Caihuan 3 ; Prasad, P. V. Vara 4 ;
作者机构： 1.Natl Inst Republ Serbia, Inst Field & Vegetable Crops, Novi Sad 21000, Serbia
2.Univ Novi Sad, Fac Technol Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
3.Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Beijing 100081, Peoples R China
4.Kansas State Univ, Dept Agron, Manhattan, KS 66506 USA
关键词： maize; FAO maturity groups; nutritional composition; antioxidant properties; fatty acid composition
期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）
ISSN： 2223-7747
年卷期： 2024 年 13 卷 1 期
页码：
收录情况： SCI
摘要： Maize is a globally significant cereal crop, contributing to the production of essential food products and serving as a pivotal resource for diverse industrial applications. This study investigated the proximate analysis of maize hybrids from different FAO maturity groups in Serbia, exploring variations in polyphenols, flavonoids, carotenoids, tocopherols, and fatty acids with the aim of understanding how agroecological conditions influence the nutritional potential of maize hybrids. The results indicate substantial variations in nutritional composition and antioxidant properties among different maturity groups. The levels of total polyphenols varied among FAO groups, indicating that specific hybrids may offer greater health benefits. Flavonoids and carotenoids also showed considerable variation, with implications for nutritional quality. Tocopherol content varied significantly, emphasizing the diversity in antioxidant capacity. Fatty acid analysis revealed high levels of unsaturated fatty acids, particularly linoleic acid, indicating favorable nutritional and industrial properties. The study highlights the importance of considering maturity groups in assessing the nutritional potential of maize hybrids.
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