Testing of Montana Morado Maize

Testing of Anthocyanin.

Dave Christensen has made several of these tests on the Montana Morado Maize and its Anthocyanin levels. Below is shown one of his tests where compared to other corn as white, yellow, blue and even his Painted Mountain. This test shows the Montana Morado Maize (Painted Mountain Black), has significantly higher levels of Anthocyanin than the other corns, even when compared to his famous Painted Mountain corn (Painted Mountain Red).



ORAC test of Montana Morado Maize

Since Anthocyanin is part of the antioxidant spectrum, another test that is used is called an Oxygen Radical Absorbance Capacity (ORAC) test.
In a study called; “Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States” over 100 different kinds of foods including fruits, vegetables, nuts, dried fruits, spices, cereals, infant and other foods were analyzed using the ORAC test. This was the first time that OARC and Total Antioxidant Capacity (TAC) combining both lipophilic and hydrophilic antioxidant components were analyzed in these foods.
Of all these different foods they also analyzed blue corn and in table 7 the TAC test of “blue corn meal” is 6.84.
When a sample of our average corn flour from our black/purple corn (Montana Morado Maize™) with help from Montana State University was analyzed at the same laboratory, Brunswick Laboratories in Massachusetts, it showed a total ORAC of 68.0 or 10 times higher level than blue corn.