Blue corn is used in the production of various traditional foods, and it has been suggested that its phytochemical composition offers health benefits. In this study, two blue corn hybrids with pigmented germ were investigated in five different environments, under the hypothesis that the germ could have a different anthocyanin profile than the anthocyanins synthesised in the aleurone layer, and that those in the germ could increase the total anthocyanin content in the whole grain. The percentage of pigmented germ, total anthocyanin (TA) content, and total soluble phenols in the germ, whole grain, and tortilla were evaluated to determine how the colour of the tortilla is modified.

For the first time, the anthocyanin and fatty acid profiles of the pigmented germ were determined. In the anthocyanin profile, peonidin derivatives stood out (50.7%). The most abundant fatty acid was linoleic acid (40.6%). The TA content in the whole grain increased when the corn had a higher percentage of pigmented germ, with minimal changes when transformed into tortillas, resulting in darker tortillas. The large variation in TA content between environments highlights the importance of identifying those that most favour anthocyanin synthesis.