Ramírez Díaz, José Luis, asesor Ramírez Santiago, César, asesor Salinas Moreno, Yolanda, dir. text drama monographic d

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Disponible en PDF 1 ej. imp. ; 1 ej CD Corn Phenolic compounds Maíz Compuestos fenólicos Physicochemical properties Propiedades fisicoquímicas Zea mays Variedades Zea mays Varieties 186705 220117 IA_ambos compuestos (r2=0.73, p < 0.05). Los flavonoides se expresaron entre 329.15 y 1000.47 mg EC/kg MS donde la raza Chalqueño destacó por su contenido. Los valores en proantocianidinas fueron de pequeña magnitud. Asimismo, se realizó un estudio de caso para determinar la variabilidad fenólica entre accesiones en una misma raza, identificandose la influencia proporcionada principalmente por la altura de cultivo del grano y la segregación del color en la muestra. El "Análisis de Componentes Principales" ayudo a analizar y estudiar de manera compacta la información obtenida y así interpretar rápidamente los resultados. The corn is one of main raw material for the food's production to human customers, and it is represented an important factor in their diet. The corn study has been abundant in the last years, however still existing incognits referents to some of their variants such as the presence of pigmented corns, it is a fundamental part of the corn's diversity. Between the different shades of corn, the coloration the most common is blue/ purple. Thus and with the purpose to meet more to keeping the characteristics of this grain, was choose 60 accesions of 21 different Mexican races, to which were determined for their physical characteristics, that was quantificated for their phenolic components. The physical determination was realized through techniques adapted within the Laboratory of crop quality for human and cattle's rising's uses, this include: weight per one hundred seeds, type of endosperm, pigmented location, and grain's color. The phenolic quantification (anthocyanin, total soluble phenols, flavonoids and proanthocyanidins) was determined though spectrophotometry with based in established methods for each compound. In the corns evaluate, the majority present the pigmented in his aleurone layer and abounded the floury corn in 75%. The content of anthocyanin's varied between 246.32 and 1555.30 mg ECG/kg MS being the Tuxpeño race with the major value. The contain of total soluble phenolic has a relation with the anthocyanin contain due to it correlation presented between both of this compounds (r2=0.73. p<0.05). The flavonoids are expressed between 329.15 and 1000.47 mg EC/kg MS where the race Chalqueño standout for its content. The values in proanthocyanidins were of small magnitudes. This way a case study carried out for determined the phenolic variability between accessions in the same race. Before this, is identified the provide influence principally by the height of cultivation of the grain and the color's segregation in the sample. The tool "Principal components Analysis" help to shape in a compact way the information obtained and so quickly interpretation of the results.