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Publication
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| Title of Article |
Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages |
| Date of Acceptance |
10 April 2014 |
| Journal |
| Title of Journal |
Journal of Functional Foods |
| Standard |
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| Institute of Journal |
The International Society for Nutraceuticals and Functional Foods (ISNFF) |
| ISBN/ISSN |
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| Volume |
9 |
| Issue |
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| Month |
July |
| Year of Publication |
2014 |
| Page |
109-118 |
| Abstract |
The anthocyanin content and antioxidant activity of kernels from 12 genotypes of waxy
corn at two maturation stages (milk and mature) were investigated. The individual anthocyanins
contained in coloured waxy corn were identified and quantified by HPLC-DAD-ESI/
MS analysis. Cyanidin-3-glucoside and its derivatives were detected as being most dominant.
Furthermore, acylated anthocyanins constituted 67.1–88.2% and 46.2–83.6% of the total contents
at the milk and mature stages, respectively. The concentration of monomeric anthocyanin
increased throughout the development of each genotype of corn. The antioxidant
activity, which was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
ability, increased with ripening. However, the ferric reducing antioxidant power (FRAP)
and Trolox equivalent antioxidant capacity (TEAC) revealed decreases in some genotypes
during ripening. The kernels of a purplish black waxy corn genotype (KKU-WX111031) exhibited
the greatest antioxidant activity and contained the highest level of anthocyanins
among the genotypes tested at both maturation stages. |
| Keyword |
Bioactive compounds, Pigmented, Radical scavenging capacity, Acylated anthocyanins, Zea mays L. |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
false |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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