ANTHOCYANIN ANALYSIS IN BLUE AND RED CORN GRAIN SAMPLES FROM FOUR RACES

Abstract

The total anthocyanin content in the analized samples showed a range between 8.7 to 61.0 mg /100 FW. In the red corns was observed more variability. In the blue corns was observed effect of strain over the kind of anthocyanindin, whereas in the red ones, this effect was observed both in anthocyanin as in anthocyanidin. In the blue grain corn the anthocyanins came from cianidin and malvidin, being a major amount the derivates of the first one whereas in the red grain corn came from pelargonidine, cianidine, malvidine and an anthocyanidin still unknown.