Common inPeru, purple corn is used inchicha morada, a drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar, and inmazamorra, a type of pudding".[2] In Bolivia, purple corn "Kuli" is used in Api, asmoothie served hot.[3]
Evaluating growing conditions for anthocyanin and total polyphenol content, one research group found that field location was an important determinant, whereas seedling density and soilpotassium content were not.[8]
For ease of extractions, scientists have explored components of the purple corn plant for yield, such as kernels,cob andhusk, possibly allowing use of a plentiful, non-edible residualbiomass in cobs or husks. Husks of the purple corn plant contain about ten times higher content of anthocyanins than do kernels.[6]
^La diversidad del maíz nativo en Bolivia [The Diversity of Native Maize in Bolivia] (in Spanish). Ministerio de Medio Ambiente y Agua/ Organización de las Naciones Unidas para la Alimentación y la Agricultura - FAO. pp. 160 pp.
^abCuevas Montilla, E; Hillebrand, S; Antezana, A; Winterhalter, P (2011). "Soluble and bound phenolic compounds in different Bolivian purple corn ( Zea mays L.) cultivars".Journal of Agricultural and Food Chemistry.59 (13):7068–74.Bibcode:2011JAFC...59.7068C.doi:10.1021/jf201061x.PMID21639140.
^Zhao, X; Corrales, M; Zhang, C; Hu, X; Ma, Y; Tauscher, B (2008). "Composition and thermal stability of anthocyanins from chinese purple corn ( Zea mays L.)".Journal of Agricultural and Food Chemistry.56 (22):10761–6.Bibcode:2008JAFC...5610761Z.doi:10.1021/jf8025056.PMID18950186.
^Jing, P; Noriega, V; Schwartz, S. J.; Giusti, M. M. (2007). "Effects of growing conditions on purple corncob (Zea mays L.) anthocyanins".Journal of Agricultural and Food Chemistry.55 (21):8625–9.Bibcode:2007JAFC...55.8625J.doi:10.1021/jf070755q.PMID17880157.
