Abstract

The biostimulant effect of Spirulina (Arthrospira maxima) on various agricultural crops is well-documented, demonstrating improvements in yield, productivity, and product quality. However, limited research has explored its impact on bioactive compound stimulation, and no studies to date have examined its effect on pigmented corn cultivars high in anthocyanins. Mexico harbors a diverse array of pigmented maize varieties rich in anthocyanin content, with antioxidant activity, which decreases oxidative stress preventing degenerative diseases. In this study, the biostimulant effect of commercial hydrolyzed Spirulina (Ficocyan®) was evaluated on polyphenols, flavonoid, anthocyanins contents, and antioxidant capacity (DPPH and ABTS assays) in three maize cultivars (black, red and purple). The application of Spirulina significantly influenced polyphenol and flavonoid of red variety (P < 0.05). Conversely, anthocyanins were affected in the black variety. Regarding antioxidant capacity, the DPPH assay revealed no significant differences due to Spirulina treatment; however, the ABTS assay showed a difference in antioxidant capacity for red and purple varieties treated with Spirulina.

Key words: Anthocyanins, Antioxidant Capacity, Biostimulant, Polyphenols, Spirulina