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Changes in phytochemical profiles, relevant enzyme activity and antioxidant capacity of different germinated maize varieties

文献类型： 外文期刊

作者： Lu, Yizhu 1 ; Wang, Fanyu 3 ; Luo, Hao 3 ; He, Weiwei 2 ; Li, Dajing 2 ; Bao, Yihong 3 ; Zhang, Zhongyuan 2 ; Zhou, Cunshan 1 ;

作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212000, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China

3.Northeast Forestry Univ, Coll Forestry, Harbin 150040, Heilongjiang, Peoples R China

关键词： maize; germination; Bioactive components; Antioxidant capacity; principal component analysis

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）

ISSN： 2212-4292

年卷期： 2023 年 56 卷

页码：

收录情况： SCI

摘要： Six typical Chinese maize varieties (Hetian4, Zhengdan958, Yinongyu10, Demeiya1, Dahua1146, Suyu29) have been investigated for carotenoid content, total phenolic content (TPC), antioxidant enzyme activity, and anti-oxidant capacity during germination. Results showed that the content of the main phytochemicals in germinated maize was higher than that in raw seeds. Hetian4 had the highest total carotenoid content, Zhengdan958 had the highest TPC, and Dahua1146 had the weakest antioxidant capacity after 3-d germination. Zhengdan958 had the highest transcript levels of ZmPSY and ZmLCYE on the 3-day of maize germination. In addition, correlation analysis revealed that the scavenging of oxygen free radical capacity of germinated maize depends on the accumulation of carotenoids, TPC, and antioxidant enzymes. Moreover, the key genes in the carotenoid biosynthetic pathway are closely related to different accumulation of carotenoids. Principal component analysis underlined the effect of the germination, the antioxidant activity, and the carotenoid on the nutritional properties of maize.

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