Record Details

Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12138/
http://dx.doi.org/10.1016/j.foodchem.2016.01.099
 
Title Antioxidative free and bound phenolic constituents in botanical fractions
of Indian specialty maize (Zea mays L.) genotypes
 
Creator Amit, K. Das
Vasudeva, Singh
 
Subject 02 Maize
32 Antioxidants
 
Description Specialty maize genotypes viz. QPM (quality protein maize), Baby corn, Popcorn and Sweet corn, which
are usually consumed in whole forms can be good supplements of phenolic antioxidants. Botanical fractions
of these maize genotypes were analyzed to explore the distribution of free and bound phenolics.
HPLC and ESI-MS/MS results indicated the presence of vanillic, syringic, p-hydroxybenzoic, caffeic, pcoumaric,
ferulic and isoferulic acids along with cyanidin-3-O-glucoside, kaempferol and quercetin.
Germs of maize samples contained significantly higher free phenolics than pericarps, whereas, pericarps
contained 74–83% of bound ones. QPM and Popcorn contained only 3% free phenolics whereas, Baby corn
and Sweet corn had 14–17%. Unlike in peroxide scavenging and reducing capacity, anti-radical capacity of
free phenolics of germs was significantly higher than that of pericarps. Free phenolics contributed 0.2–
1.65%, 2–5% and 42–49% in anti-radical, peroxide scavenging and reducing capacity, respectively.
Among lipophilic tocochromanols c-tocopherol was the most abundant isomer in the samples among
which Sweet corn contained the most (84.2 lg/g). Data showed that specialty maize genotypes are rich
sources of hydrophilic and lipophilic bioactives and are natural antioxidants.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12138/1/Antioxidative%20phenolic%20conctituents%20in%20specialty%20maize.pdf
Amit, K. Das and Vasudeva, Singh (2016) Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes. Food Chemistry, 201. pp. 298-306.