| 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. |
Publication
Journal Publication
ไทย