Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain

文献类型： 外文期刊

第一作者： Chen, Lirong

作者： Chen, Lirong;Guo, Yuqiu;Li, Xiaoyue;Gong, Kuijie;Liu, Kaichang

作者机构：

关键词： Fresh waxy corn; Polyphenol; Antioxidant activity; Hypoglycemic; Hypocholesterol

期刊名称：BMC CHEMISTRY （ 影响因子：2.61； 五年影响因子：2.61 ）

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年卷期： 2021 年 15 卷 1 期

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收录情况： SCI

摘要： The polyphenol distribution in fresh waxy corns of different color varieties and their functional activities, which may be useful for treating various chronic diseases, were investigated. The in vitro antioxidant activity, and hypoglycemic and hypocholesterolemic effects of the free and bound corn phenolics were determined to evaluate the edible value of fresh waxy corn. The colored varieties contained more phenols than the common varieties (white and/or yellow). The total free phenolic acid content of the six varieties was 6637.73 mu g/g DW (dry weight), which was slightly higher (P > 0.05) than that of the total bound form (6276.65 mu g/g DW). The total free flavonoid content was 5850.09 mu g/g DW, which was higher (P < 0.05) than that of the total bound form (4874.51 mu g/g DW). No bound anthocyanin was detected in the methanol extracts of the tested varieties. For all the varieties, free polyphenols contributed 86-100 % and 70-78 % of the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging abilities, respectively, and 100 % of the ferric reducing capacity. The free phenolics in fresh waxy corn showed better (P < 0.05) hypoglycemic effect than the bound form in terms of inhibition of alpha-amylase activity, whereas the bound phenolics of most varieties showed higher alpha-glucosidase inhibitory activity than the free forms. The free phenolics showed better (P < 0.05) glycocholesterol binding than the bound form for all varieties. The bound polyphenols showed better sodium cholate and taurocholate binding than the free form for most varieties. In conclusion, the difference between free and bound polyphenol content and functional activities indicates that fresh waxy corn can be potentially used for the development of functional food.

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