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Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China

Fresh corn is a kind of herbaceous plant with rich nutritive value and a reasonable composition of fatty acids; however, there is little research on methods for the systemic nutritional evaluation of fatty acids in fresh corn. The aim of the present study was to conduct a comparative analysis of the...

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Autores principales: Li, Ziqi, Hong, Tiannuo, Zhao, Zhenyu, Gu, Yanting, Guo, Yanzhi, Han, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455725/
https://www.ncbi.nlm.nih.gov/pubmed/36076821
http://dx.doi.org/10.3390/foods11172636
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author Li, Ziqi
Hong, Tiannuo
Zhao, Zhenyu
Gu, Yanting
Guo, Yanzhi
Han, Juan
author_facet Li, Ziqi
Hong, Tiannuo
Zhao, Zhenyu
Gu, Yanting
Guo, Yanzhi
Han, Juan
author_sort Li, Ziqi
collection PubMed
description Fresh corn is a kind of herbaceous plant with rich nutritive value and a reasonable composition of fatty acids; however, there is little research on methods for the systemic nutritional evaluation of fatty acids in fresh corn. The aim of the present study was to conduct a comparative analysis of the fatty acid profiles of Chinese Huangnuo 9 sweet-waxy corn from the provinces of Inner Mongolia, Jilin, and Heilongjiang by gas chromatography; to establish a nutritional evaluation system according to the impacts of nutrients from fatty acids on human health; and finally, to evaluate, compare and rank fresh sweet-waxy corn grown in different regions. Tocopherols were detected by liquid chromatography in order to demonstrate the anti-oxidation activity of fresh corn’s fatty acids. The fatty acid contents and compositions of the 12 samples from the three regions are significantly different from each other. The nutrient value of the fatty acids in fresh corn was analyzed by factor analysis and a linear structural relation model, followed by the fitting and appraising of the model. The studied fresh sweet-waxy corn 1-4 from Inner Mongolia had the highest γ-tocopherol content and the closest saturated fatty acid:monounsaturated fatty acid:polyunsaturated fatty acid rate to the recommended value. The fatty acid profiles of sweet-waxy corns 2-1, 2-2, and 2-3 were the most diverse, and the comprehensive evaluation result of fresh corn 2-4 was the best; its total fatty acid content was the highest. Fresh corn 3-1 in Heilongjiang had the highest unsaturated fatty acids and lower values in its atherosclerosis index and thrombosis index, which suggested the strongest anti-atherosclerosis and anti-thrombotic ability. This work will give a reference to guide dietary choices and provide data support for dietary recommendations for residents.
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spelling pubmed-94557252022-09-09 Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China Li, Ziqi Hong, Tiannuo Zhao, Zhenyu Gu, Yanting Guo, Yanzhi Han, Juan Foods Article Fresh corn is a kind of herbaceous plant with rich nutritive value and a reasonable composition of fatty acids; however, there is little research on methods for the systemic nutritional evaluation of fatty acids in fresh corn. The aim of the present study was to conduct a comparative analysis of the fatty acid profiles of Chinese Huangnuo 9 sweet-waxy corn from the provinces of Inner Mongolia, Jilin, and Heilongjiang by gas chromatography; to establish a nutritional evaluation system according to the impacts of nutrients from fatty acids on human health; and finally, to evaluate, compare and rank fresh sweet-waxy corn grown in different regions. Tocopherols were detected by liquid chromatography in order to demonstrate the anti-oxidation activity of fresh corn’s fatty acids. The fatty acid contents and compositions of the 12 samples from the three regions are significantly different from each other. The nutrient value of the fatty acids in fresh corn was analyzed by factor analysis and a linear structural relation model, followed by the fitting and appraising of the model. The studied fresh sweet-waxy corn 1-4 from Inner Mongolia had the highest γ-tocopherol content and the closest saturated fatty acid:monounsaturated fatty acid:polyunsaturated fatty acid rate to the recommended value. The fatty acid profiles of sweet-waxy corns 2-1, 2-2, and 2-3 were the most diverse, and the comprehensive evaluation result of fresh corn 2-4 was the best; its total fatty acid content was the highest. Fresh corn 3-1 in Heilongjiang had the highest unsaturated fatty acids and lower values in its atherosclerosis index and thrombosis index, which suggested the strongest anti-atherosclerosis and anti-thrombotic ability. This work will give a reference to guide dietary choices and provide data support for dietary recommendations for residents. MDPI 2022-08-30 /pmc/articles/PMC9455725/ /pubmed/36076821 http://dx.doi.org/10.3390/foods11172636 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Ziqi
Hong, Tiannuo
Zhao, Zhenyu
Gu, Yanting
Guo, Yanzhi
Han, Juan
Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China
title Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China
title_full Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China
title_fullStr Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China
title_full_unstemmed Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China
title_short Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China
title_sort fatty acid profiles and nutritional evaluation of fresh sweet-waxy corn from three regions of china
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455725/
https://www.ncbi.nlm.nih.gov/pubmed/36076821
http://dx.doi.org/10.3390/foods11172636
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