2009-2015 ©
Journal Publication
Title of Article Influence of variety and harvest maturity of on phytochemicals content in corn silk 
Date of Acceptance 5 February 2015 
     Title of Journal Food Chemistry 
     Standard ISI 
     Institute of Journal ELSEVIER 
     ISBN/ISSN 0308-8146 
     Volume 2558 
     Issue 169 
     Month February
     Year of Publication 2015 
     Page 424-429 
     Abstract Corn silk has been used as a traditional herb in Asia. The objective of this study was to evaluate variability in phytochemicals in corn varieties at three maturity stages of corn silk. Ten vegetable corn varieties were evaluated in a completely randomized design with three replications. Data were recorded for total phenolic (TPC), total flavonoids (TFC), total anthocyanin (TAC) and antioxidant activity (AA) by DPPH free-radical-scavenging assays. Differences among corn varieties were observed for all parameters at all maturity stages, and the interactions between maturity stage and corn variety were significant. TPC and TAC were highest at milky stage, whereas TFC and AA were highest at silking stage. TPC, TFC and AA were highest in super sweet corn and white corn at silking stage. PWC5 variety of purple waxy corn at milky stage had the highest values for all parameters, and it is useful for further development of functional food products. 
     Keyword Phenolic compounds; flavonoid; anthocyanin; vegetable corn; functional food 
547030007-6 Mr. EAKRIN SAREPOUA [Main Author]
Agriculture Doctoral Degree

Reviewing Status มีผู้ประเมินอิสระ 
Status ตีพิมพ์แล้ว 
Level of Publication นานาชาติ 
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