ArticleBMC chemistry2021
Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain.
Article in BMC chemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 19 citations in OpenAlex.
- Effects of Thermal Processing on the Contents and Bioaccessibility of Polyphenols and Carotenoids in Fresh Waxy Corn.Foods (Basel, Switzerland) · 2026Article
- Optimizing Plant Density and Row Spacing Enhances Growth, Yield and Quality of Waxy Maize on the Loess Plateau.Plants (Basel, Switzerland) · 2025Article
- Effect of drying treatment on hydration ability of fresh waxy corn starch.NPJ science of food · 2025Article
- Supercritical COPlants (Basel, Switzerland) · 2025Article
- The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation withFoods (Basel, Switzerland) · 2025Article
- Effects of slightly acidic electrolyzed water on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage.Frontiers in plant science · 2024Article
- The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Foods (Basel, Switzerland) · 2023Article
- Anthocyanins in metabolites of purple corn.Frontiers in plant science · 2023Review
- Effect of Brown Seaweed (Foods (Basel, Switzerland) · 2022Article
- Innovation in sweet rice wine with high antioxidant activity:Frontiers in nutrition · 2022Article
- Citrus Peel Flavonoid Extracts: Health-Beneficial Bioactivities and Regulation of Intestinal MicroecologyFrontiers in nutrition · 2022Article
- Lab Scale Extracted Conditions of Polyphenols from Thinned Peach Fruit Have Antioxidant, Hypoglycemic, and Hypolipidemic Properties.Foods (Basel, Switzerland) · 2021Article
- Primary and Phenolic Metabolites Analyses, In Vitro Health-Relevant Bioactivity and Physical Characteristics of Purple Corn (Metabolites · 2021Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The polyphenol distribution in fresh waxy corns of different color varieties and their functional activities, which may be useful for treating various chronic diseases, were investigated. The in vitro antioxidant activity, and hypoglycemic and hypocholesterolemic effects of the free and bound corn phenolics were determined to evaluate the edible value of fresh waxy corn. The colored varieties contained more phenols than the common varieties (white and/or yellow). The total free phenolic acid content of the six varieties was 6637.73 µg/g DW (dry weight), which was slightly higher (P > 0.05) than that of the total bound form (6276.65 µg/g DW). The total free flavonoid content was 5850.09 µg/g DW, which was higher (P < 0.05) than that of the total bound form (4874.51µg/g DW). No bound anthocyanin was detected in the methanol extracts of the tested varieties. For all the varieties, free polyphenols contributed 86-100 % and 70-78 % of the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging abilities, respectively, and 100 % of the ferric reducing capacity. The free phenolics in fresh waxy corn showed better (P < 0.05) hypoglycemic effect than the bound form in terms of inhibition of α-amylase activity, whereas the bound phenolics of most varieties showed higher α-glucosidase inhibitory activity than the free forms. The free phenolics showed better (P < 0.05) glycocholesterol binding than the bound form for all varieties. The bound polyphenols showed better sodium cholate and taurocholate binding than the free form for most varieties. In conclusion, the difference between free and bound polyphenol content and functional activities indicates that fresh waxy corn can be potentially used for the development of functional food.
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