Color and chemical composition and of green corn produced under organic and conventional conditions

• Published in: Ciência e tecnologia de alimentos Vol. 31; no. 2; pp. 366 - 371
• Main Authors: Pinho, Lucineia de, Paes, Maria Cristina Dias, Glória, Maria Beatriz Abreu, Almeida, Anna Christina, Costa, Cândido Alves
• Format: Journal Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.06.2011
• Subjects: FOOD SCIENCE & TECHNOLOGY; Zea mays; cultivar; aminas bioativas; varietal differences; bioactive compounds; qualidade nutricional; nutritional quality
• ISSN: 0101-2061; 1678-457X
• DOI: 10.1590/S0101-20612011000200014

The present study aimed to evaluate the chemical properties of green corn, grown in both organic and conventional farming systems, using a completely randomized factorial design. Four corn varieties (AG 1051, BR 106, SWB 551 and VIVI) of green corn kernels were evaluated for color, proximate composition, total calories, carotenoids and bioactive amines. The farming system affected some chemical and physical characteristics of green corn, but this effect was dependent upon variety. In general, organic green corn kernels were reddish (a* color component) and had higher levels of β-carotene compared to the conventional ones, suggesting that these characteristics are related. Moreover, organic green corn had higher levels of total carbohydrates and total energy compared to conventional varieties. On the other hand, crude fiber levels were higher in conventional grains - an unexpected result that deserves further investigation. Finally, the levels of cadaverine and spermine bioactive amines were not affected either by the corn variety or by the farming system.