ABSTRACT
Essential minerals and their potential bioavailability in popcorn (Zea mays L. subsp. everta (Sturtev.) Zhuk.) kernels and flakes

Vesna Dragicevic1*, Jelena Srdic1, Vojka Babic1, Jelena Vukadinovic1, Milovan Stoiljkovic2, Snezana Jovanovic1, and Milan Brankov1
 
Popcorn is a type of maize (Zea mays L. subsp. everta (Sturtev.) Zhuk.) characterized by its popping ability. Popcorn flakes are considered a snack, but they provide various benefits as a part of the human diet. The study sought to examine the variability of 12 popcorn hybrids in kernel yield, popping traits, essential elements, and their potential bioavailability, after microwave popping. The significant variability among genotypes in the concentration of Ca, Mg, Fe, Mn, Cu, and Zn was noticed. Microwave popping decreased phytic acid concentration in flakes of 541/1k, ZP 542/1k, ZP 657/1k, ZP 644/1k, ZP 557/1k, and ZP 686/1k (up to 11.8%), thus improving potential bioavailability of examined essential elements. The lowest molar ratio of phytic acid with essential elements in flakes of ZP 644/1k and ZP 557/1k (to 0.2 for Mg, 2.16 for Ca, 7.06 for Fe, 26.9 for Mn and 5.7 for Zn) pointed that they could be considered as a good source of Mg, Fe, and Zn, while flakes of ZP 542/1k could be a good Ca source (1.58 ratio between phytic acid and Ca). This research pointed that popcorn flakes are a rich source of highly available essential elements, and could also be successfully used for other products, such as flour, meal, etc. This implies that genotypes of popcorn maize could be introduced to the biofortification programs, reaching the significance of staple food.
Keywords: Chemical composition, genotype characterization, phytic acid, popcorn quality.
1 Maize Research Institute “Zemun Polje”, Zemun Polje, Belgrade, Serbia.
2Vinca Institute of Nuclear Sciences, Belgrade, Serbia.
*Corresponding author (vdragicevic@mrizp.rs)