Journal of Food Processing & Technology

Analysis of anthocyanin contents for development of high anthocyanin varieties in corn grain

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Jong Yeol Park, Hee Yeon Kim, Si Hwan Ryu, Young Ho Seo, Jae Keun Choi, Ki Jin Park, Sang Hyun Lim and Kyung Hee Kim

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Anthocyanin pigments are extracted from various plants and its extracts are used for food additives. Quite a number of the
effectiveness of anthocyanins is widely known such as antioxidant and the pigments play important roles for human health. The
objective of this study is to select high pigment hybrids by analysis of anthocyanin contents in corn grain so as to increase pigment
production. We selected twelve among 100 hybrids and analyzed yield and anthocyanin contents at 2014 in Hongcheon, republic of
Korea. Grain yield is quite different among selected hybrids from 2.0t to 5.5t per hectare. The total contents of three anthocyanins
including cyanidin-3-glucoside (C-3-G), pelargonidin-3-glucoside (Pg-3-G) and peonidin-3-glucoside (Pn-3-G) vary from 30 mg
to 140 mg per 100 g. C-3-G is a dominant anthocyanin and the contents of C-3-G, Pn-3-G and Pg-3-G are 80%, 12.6% and 7.4%
respectively. The more C-3-G in corn grain, the more Pg-3-G and Pg-3-G therefore, C-3-G can be used for selection indicator of high
anthocyanin hybrids. In order to develop varieties and industrialize corn pigments, it is necessary to select inbred lines containing
high C-3-G and select parental lines having good combining ability among selected lines.

Biography :

Jong Yeol Park has completed his PhD from Kangwon National University in Republic of Korea. He is the researcher of Maize Research Institute in Gangwon Agricultural
Research and Extension Services.