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Evaluation of the chemical composition and functional properties of the cobs of two varieties of corn

Abstract:

Maize cobs are abundant agricultural residues with significant potential for valorization as functional food ingredients, yet their compositional and technological attributes remain underexplored, particularly in native Andean varieties. This study evaluated the chemical composition, mineral profile, functional compounds, antioxidant and anti-inflammatory activities, and physical properties of freeze-dried extracts from the cobs of two Ecuadorian maize varieties: INIAP-199 (purple) and Chazo (cream-colored). Analytical results revealed significant differences between the varieties. INIAP-199 cobs exhibited higher levels of crude protein (5.06%), phosphorus (0.49 g/100 g dw), iron (291.36 mg/kg dw), total phenolics (2596.25 mg/100 g dw), and anthocyanins (3.94 mg/g dw), along with lower water activity and superior hydration properties, making them suitable for applications in functional powders, food fortification, and health-oriented formulations. In contrast, Chazo cobs showed higher concentrations of carotenoids (4.77 µg/g dw) and antioxidant capacity (66.20 µmol Trolox Eq/g dw), indicating their potential as natural colorants or antioxidant additives. The physical properties of both extracts, such as dispersibility (> 95%) and solubility, support their use in powdered or rehydratable food systems. These findings underscore the feasibility of transforming maize cobs into high-value ingredients and contribute to circular bioeconomy efforts by promoting the sustainable use of agro-industrial by-products in functional food development.