Ferulic acid concentration in 233 maize inbreds and its processing stability in selected high-ferulic-acid lines

文献类型： 外文期刊

第一作者： Gong, Xue

作者： Gong, Xue;Li, Yuan;Liu, Li;Fu, Jindong;He, Zhonghu;Li, Liang;Tian, Wenfei;Liu, Li;Fu, Jindong;He, Zhonghu;Tian, Wenfei

作者机构：

关键词： Maize; Ferulic acid; Functional food; Phytochemical; Whole grain

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 484 卷

页码：

收录情况： SCI

摘要： Unlike wheat and rice, which are typically consumed as refined grains, maize is typically consumed in wholegrain forms, making it an ideal source of whole-grain phytochemicals. This study explored the genetic diversity and processing stability of ferulic acid concentration (FAC) in 233 diverse maize inbred lines. Substantial variation in FAC was observed, ranging from 1174.7 to 4811.0 mu g/g. Selected high-FAC lines demonstrated consistent FAC across five environments. FAC was not significantly correlated with kernel weight, suggesting the feasibility of producing high-FAC maize without compromising yield. More importantly, common foodprocessing methods such as boiling, porridge-making, and popcorn-making had minimal impact on FAC, even with slight increases observed in popcorn. These findings highlight the potential of whole grain maize as a source of natural antioxidants and lay the groundwork for developing nutritionally enhanced maize for functional food applications.

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