There are various kinds of corn in the world, and they have various colors such as white, yellow, red, purple, brown, green and blue.
The center of origin of floury corn is in the Andes, primarily in Peru, where floury corns are popular. The Cuzco corn is famous as the origin of Cornnuts. The large, floury kernels grown in that region are preferred for special snacks in Japan. Floury corn is not widely grown in Mexico, but it is abundant in limited areas of the central tablelands, where it is preferred for tortillas and atoles. The popularity of floury corns may be due to their relative easy reduction into flour or reduced cooking times in alkali. Thus floury corns became popular in hot, dry regions where the grain did not deteriorate and presumably insect damage was minimal.2,3 In contrast, the soft floury corns were damaged by insects in hot, humid areas; kernels planted in cold soils and humid tropical areas molded and failed to emerge from the soil. It is well known that the soft opaque high lysine corn kernels were preferred by insects during storage, and stand establishment was difficult. On the other hand, the hard, flint corns could be grown more successfully and became the variety of choice, though processing into foods required greater energy. Thus, dent and flint corns predominate in production.
In North and Central America, Anthocyanin corn has been known as Blue Corn and traditionally it has been a flour corn (Zea mays amylacea). A soft corn with long ears, generally it has 8 to 12 rows of grain with a soft, floury endosperm without dents or wrinkles. All colors may be present.
Purple corn (Zea mays L.) has been cultivated in Latin America, mainly in Peru, and Peruvian people have been utilizing purple corn as a food material for centuries. “Chicha Morada” is a typical drink in Peru, which is made with water in which purple corn has been simmered.
CYANIN
The color of purple corn is due to anthocyanin and produces a natural food colorant.
Anthocyanins have been reported to have various biological activities, such as antioxidant 1~3), anti-mutagenic 4), and anticancer activities 5, 6). Especially, purple corn colorant has been reported to decrease the carcinogenesis in rat colon induced by PhIP (2-amino-1-methyl-6-phenyl-imidazo [4,5-b] pyridine) 7). (1)
HISTORY
Corn has been associated with many great cultures in the New World, including those of the Inca, Maya, and Aztec civilizations. Most notably, the modern day North American Indian tribes — Zuni, Hopi, and Navajo still prefer flour corn of various colors. Blue corn is especially prized as a ceremonial corn.3,4
The various Indian tribes were aware that the different types of corn would cross-pollinate if they were either interplanted or adjacent to each other. Thus the Indians established strict guidelines as to the isolation required to prevent cross-pollination so they could maintain purity of the various types.
Southwestern American Indian tribes utilize blue corn as a food source as well. It is normally dried, stored on the cobs, and ground into meal as demanded. The cuisine of New Mexico is significantly related to these native preferences; therefore, blue corn production and products originated in that area. It has spread to other U.S. areas as special products and served in upscale Mexican restaurants as organic tortilla chips and other foods.
CYANIN
The color of purple corn is due to anthocyanin and produces a natural food colorant.
Anthocyanins have been reported to have various biological activities, such as antioxidant 1~3), anti-mutagenic 4), and anticancer activities 5, 6). Especially, purple corn colorant has been reported to decrease the carcinogenesis in rat colon induced by PhIP (2-amino-1-methyl-6-phenyl-imidazo [4,5-b] pyridine) 7). (1)
HISTORY
Corn has been associated with many great cultures in the New World, including those of the Inca, Maya, and Aztec civilizations. Most notably, the modern day North American Indian tribes — Zuni, Hopi, and Navajo still prefer flour corn of various colors. Blue corn is especially prized as a ceremonial corn.3,4
The various Indian tribes were aware that the different types of corn would cross-pollinate if they were either interplanted or adjacent to each other. Thus the Indians established strict guidelines as to the isolation required to prevent cross-pollination so they could maintain purity of the various types.
Southwestern American Indian tribes utilize blue corn as a food source as well. It is normally dried, stored on the cobs, and ground into meal as demanded. The cuisine of New Mexico is significantly related to these native preferences; therefore, blue corn production and products originated in that area. It has spread to other U.S. areas as special products and served in upscale Mexican restaurants as organic tortilla chips and other foods.
(1 )https://www.ffcr.or.jp/upload/documents/anthocyanin-FFIJ199.pdf
27072019