Compuestos químicos funcionales en el maíz morado (Zea mays): una revisión bibliográfica

Autores/as

DOI:

https://doi.org/10.21829/abm132.2025.2439

Palabras clave:

alimentos funcionales, antioxidantes, antocianinas, pigmentos

Resumen

Antecedentes y Objetivos: El maíz morado (Zea mays) es una variedad nativa de América, rica en compuestos fenólicos, principalmente antocianinas, y otros compuestos fitoquímicos funcionales. En los últimos años ha tenido un incremento en su consumo y distribución, ya que además de que es símbolo gastronómico de varias localidades de México por sus propiedades bioquímicas y potencial nutricional, ha despertado la curiosidad de varios grupos de investigación en distintas partes del mundo. Con la finalidad de destacar las características de los compuestos químicos funcionales, principalmente antocianinas y antioxidantes del maíz morado, se realizó este trabajo de revisión bibliográfica.

Métodos: Se efectuó un análisis bibliométrico utilizando la base de datos Scopus para identificar publicaciones relevantes relacionadas con los términos “Purple corn” y “Anthocyanins”. Los metadatos fueron procesados con VOSviewer para construir redes de co-ocurrencia de palabras clave y analizar tendencias de investigación.

Resultados clave: El análisis bibliométrico reveló 308 documentos clave, publicados entre 1979 y 2024, y permitió delinear cuatro temas principales: antocianinas, compuestos antioxidantes, valor nutricional y beneficios para la salud. El maíz morado destacó por su elevado contenido de antocianinas (ca. 1430 mg/100 g), especialmente derivados glucosilados de cianidina, pelargonidina y peonidina, cuya biosíntesis se relaciona con factores ambientales. Los principales compuestos antioxidantes fueron ácido ferúlico y derivados de quercetina, con notable capacidad antioxidante (ca. 271.33 mg GAE/g). Respecto a su composición nutricional, el maíz morado sobresale en carbohidratos, proteínas y fibra. Además, diversos estudios vinculan su consumo con efectos antiobesidad, antiinflamatorios, antidiabéticos, cardioprotectores, anticancerígenos, entre otros beneficios.

Conclusiones: El maíz morado es un alimento funcional con importantes beneficios para la salud, respaldado por estudios científicos que enfatizan sus propiedades antioxidantes y calidad nutricional. La investigación realizada ha permitido reconocer su potencial en la industria alimentaria y farmacéutica, y resaltar la importancia de continuar investigando sus propiedades bioactivas y aplicaciones nutraceúticas.

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Tepixtle-Colohua, V. V., Reyes-Trejo, B., & Saucedo , A. L. (2025). Compuestos químicos funcionales en el maíz morado (Zea mays): una revisión bibliográfica. Acta Botanica Mexicana, (132). https://doi.org/10.21829/abm132.2025.2439
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