Antioxidant potentials of different maize.pptx

Maize (Zea mays), also called corn, is believed to have originated in central Mexico 7000 years ago from a wild grass, and Native Americans transformed maize into a better source of food. Maize contains approximately 72% starch, 10% protein, and 4% fat, supplying an energy density of 365 Kcal/100 g and is grown throughout the world, with the United States, China, and Brazil being the top three maize-producing countries in the world, producing approximately 563 of the 717 million metric tons/year. Maize can be processed into a variety of food and industrial products, including starch, sweeteners, oil, beverages, glue, industrial alcohol, and fuel ethanol. In the last 10 years, the use of maize for fuel production significantly increased, accounting for approximately 40% of the maize production in the United States. As the ethanol industry absorbs a larger share of the maize crop, higher prices for maize will intensify demand competition and could affect maize prices for animal and human consumption. Low production costs, along with the high consumption of maize flour and cornmeal, especially where micronutrient deficiencies are common public health problems, make this food staple an ideal food vehicle for fortification. Maize is the third most important grain crop in the world. It is introduced as relatively new crop in the cropping patterns of Bangladesh especially in the northern region. Every year approximately 1.2-million-ton maize is utilized of which only 42% is produced by the country and remaining is imported from other countries (BBS, 2005). More than 90% of maize is used as poultry feed and the remaining in fish sector and as human food products. The country has a great potentiality to improve and expand the maize production. Maize is a relatively new crop in Bangladesh and it has an enormous market potential. The country’s poultry industry continues to grow and so there is also a growing demand for maize. Farmers cultivating maize are not completely aware of the benefits of maize cultivation. They are not interested to invest for maize cultivation as they do not have proper information on maize farming and marketing techniques. Bangladesh is facing a problem of malnutrition due to her high population growth and low productivity of crops. The traditional crop including rice and wheat seems quite unable to meet up the nutritional requirements to the increasing population. So, it is a time demand to introduce a new crop like maize to the existing cropping pattern of the country. Maize can be a potential grain crop for nutritional support to the country population. Moreover, the country environment is more suitable for cultivation of this crop. The economics related to maize cultivation need to be exposed among the farmers for its proper diffusion. A number of studies have conducted concerning the economics of maize production including costs and returns (Hossain, 1990; BARI, 1988 and BARI, 1980).

1. Antioxidant potentials of different maize varieties Md. Jamil Shuvo 1

2. Introduction Maize, the second most important cereal crop Salinity, a major threat to the worldwide crop production and food security Due to high salt concentration in the soil, especially in the southern part of Bangladesh, it has become almost impossible to increase its production. Still, as recently as 2016-17, the local production of maize in Bangladesh could meet only 55-60% of national maize demand for poultry and other feeds. Agriculture is a major sector of Bangladesh's economy. More than 30% of the cultivable land in Bangladesh is in the coastal area. Out of 2.86 million hectares of coastal and off-shore lands about 1.056 million ha of arable lands are affected by varying degrees of salinity. Salinity is one of the major abiotic factors inhibiting plant growth and secondary metabolites. 2

3. Introduction In the present study, based on our previous finding of saline tolerant maize varieties, comparative analysis of antioxidant potentials has been conducted between saline resistance and susceptible maize hybrid varieties Importance of salt tolerant maize variety Screening, an initial step to develop a salt tolerant variety 3

4. Why MAIZE Together with rice and wheat, maize provides at least 30 percent of the food calories of more than 4.5 billion people in 94 developing countries. Maize is often consumed indirectly in the form of eggs, corn syrup, milk and cheese products, beef and pork, but is commonly a staple food in developing countries, providing food for 900 million people earning less than US $2 per day. 4

5. Objectives The objectives of the present study were to- Compare the antioxidant potential between saline resistant and susceptible maize varieties. Analyze the total phenolic, tannin and flavonoid contents between saline resistant and susceptible maize varieties. 5

6. Soil Trial 6

7. Plant material BHM-15 Khoi 7

8. Methodology The resistant variety Khoi and the susceptible variety BHM-15 was germinated in petri-plates using distilled water and filtered papers The experiment was conducted in plastic pots containing soil medium in field laboratory. Control, 200mM and 400mM NaCl were used to investigate their effects on the production of antioxidant potentials. 8

9. Methodology 9

10. Methodology 10 Collection of Sample Drying and Grinding Extraction Ethyl acetate ( CH 3 COOC 2 H 5 ) extraction Diphenyl-picryl hydrazyl (DPPH) assay Ferric Reducing Antioxidant Power Assay Antioxidant potential test Quantitative analysis of antioxidant metabolites Total Phenolic Content test Total Flavonoid Content Test

11. Result and Discussion 11

12. DPPH result for Aqueous extract 12 Figure 6: IC50 value of DPPH for aqueous extract IC50 (µg/ml)

13. The result of Ferric Reducing Antioxidant Power for Aqueous Extract 13 Figure 9: The result of FRAP for aqueous extract FRAP value (µM Fe (II)/g )

14. The result of Total Phenolic content for Aqueous Extract 14 Figure 12: The result of TPC for aqueous extract TPC (mg GAE/g of extract)

15. The result of Total Flavonoid content for Aqueous Extract 15 Figure 15: The result of TFC for aqueous extract TFC (mg QE/g of extract)

16. The result of Total Tannin content for Aqueous Extract 16 Figure 13: The result of TTC for ethanolic extract TTC (mg GAE/g of extract)

17. Conclusion In both concentrations, the resistant variety Khoi showed higher amount of secondary metabolites content compared with the susceptible variety BHM-15. So, salt stress significantly influenced the growth and antioxidant potential of maize. Further investigation regarding growth and secondary metabolites activity are considered necessary and the identified resistant genotype could be used as parents in breeding for new varieties with improved salt tolerance as well as in further genetic studies to uncover the genetic mechanisms governing salt stress response in maize. 17

18. Thanks To All 18