ArticleFood chemistry: X2023
Targeted metabolic reveals different part of maize in polyphenolic metabolites during germination and hypoglycemic activity analysis.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 10 citations in OpenAlex.
- Germination as a Strategy to Enhance the Bioactivity of Whole Grains: Phytochemical Remodeling and Health Implications.Comprehensive reviews in food science and food safety · 2026Review
- Phenolic Profile, Antioxidant Capacity, and Alpha-Glucosidase Inhibitory Activity of High-Oil Corn Doubled-Haploid Hybrids from Mexico.Molecules (Basel, Switzerland) · 2026Article
- Understanding the Influence of Secondary Metabolites in Plant Invasion Strategies: A Comprehensive Review.Plants (Basel, Switzerland) · 2024Review
- Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran.Scientific reports · 2024Article
- Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
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Abstract
In this study, qualitative and quantitative analyses of phenolic compounds in the maize germinating seed embryo, radicle, and germ were performed at 0, 48, and 96 h post-germination, followed by the evaluation of their hypoglycemic activity. The results revealed the accumulation of 80 phenolics in different parts of germinated maize, of which 47, 48, and 53 were present in the seed embryo, radicle, and germ. After germination 22, 26, and 34 polyphenols were found to differential accumulate in the seed embryo, radicle, and germ. At 96 h post-germination, the content of monomeric phenols in the germ was higher than that in the radicle and seed embryo. Moreover, the inhibitory activity of polyphenols in the germ towards α-glucosidase and α-amylase was higher than that in the radicle and seed embryo. These results indicate that germination can effectively improve the type and content of phenolic compounds in different parts of maize.
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