Antioxidative free and bound phenolic constituents in pericarp, germ and endosperm of Indian dent (Zea mays var. indentata) and flint (Zea mays var. indurata) maize

Das, A. K. and Singh, V. (2015) Antioxidative free and bound phenolic constituents in pericarp, germ and endosperm of Indian dent (Zea mays var. indentata) and flint (Zea mays var. indurata) maize. JOURNAL OF FUNCTIONAL FOODS, 13. pp. 363-374. ISSN 1756-4646

Full text not available from this repository. (Request a copy)
Official URL: https://doi.org/10.1016/j.jff.2015.01.012

Abstract

Distribution of phenolics in Indian dent and flint yellow maize was analyzed. HPLC and ESI-MS/MS results indicated that germ of maize samples contained significantly higher free phenolic acids than pericarp whereas, pericarp contained more bound phenolics. Free and bound phenolic acids in pericarp, germ and endosperm of dent maize were 267.5 +/- 28.9 and 4329.6 +/- 221.5; 468.7 +/- 23.0 and 3428.6 +/- 101.2; 6.2 +/- 0.6 and 172.0 +/- 11.1 mu g/g, respectively, whereas in flint corn these values were 157.9 +/- 27.4 and 5523.3 +/- 292.2; 262.3 +/- 20.8 and 1341.9 +/- 80.6; 19.3 +/- 1.3 and 224.0 +/- 14.6 mu g/g, respectively. Vanillic, syringic, p-hydroxybenzoic, protocatechuric, caffeic, p-coumaric and ferulic acids were detected among phenolic acids. Among fiavonoids, cyanidin-3-O-glucoside, kaempferol and quercetin were also detected in trace amounts in the yellow maize. The pattern of radical scavenging by bound phenolic extract of pericarps varied between the samples. Peroxide scavenging and reducing capacity of botanical fractions also varied similarly. Free phenolics contributed 0.6-1.7, 5-15 and 46-60% to the anti-radical, peroxide scavenging and reducing capacity, respectively. Among lipophilic tocochromanols, gamma-tocopherol was the most abundant homolog and varied significantly in its content for dent (29.4 +/- 8.7 mu g/g) and flint maize (63.2 +/- 7.5 mu g/g). Data show that dent and flint maize hold promise for the development of whole gain functional foods. (C) 2015 Elsevier Ltd. All rights reserved.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Shrirekha N
Date Deposited: 14 Jun 2019 05:43
Last Modified: 14 Jun 2019 05:43
URI: http://eprints.uni-mysore.ac.in/id/eprint/2779

Actions (login required)

View Item View Item