Development and study of a maize cultivar rich in anthocyanins : coloured polenta, a new functional food

Among the phytonutrients, anthocyanins have been extensively studied because of their antioxidant power, the characteristic supposedly responsible for their capacity for chronic disease prevention. Anthocyanins can also be synthesized in maize even though in Europe the colourless varieties have always been preferred. The aim of this study was to develop and characterize a new polenta variety of maize rich in anthocyanins, bred by a recurrent selection scheme, to increase the antioxidant power of this food. The recurrent selection was based on the anthocyanin content and other specific traits of the kernel. The coloured polenta obtained was analysed by TLC (Thin Layer Chromatography) analysis and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability, before and after cooking. The results obtained showed that even though cooking reduced the anthocyanin content by about 22%, the remaining anthocyanins exhibited twofolds higher antioxidant capacity, expressed as ARP (antiradical power) using acetone/water extraction buffer in DPPH assay, compared to the colourless control. Furthermore, our data showed that the anthocyanin content did not alter the taste of the coloured polenta. © 2014 Blackwell Verlag GmbH.