Changes in the main nutrients, phytochemicals, and antioxidant activity in yellow corn grain during maturation

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 9, 2010, Pages 5751-5756

  Xu, Jian Guo ^a   Hu, Qing Ping ^b   Wang, Xiang Dong ^a   Luo, Ji Yang ^c   Liu, Yu ^a   Tian, Cheng Rui ^d  

^a College of Engineering ^*  (China)

^b Utilization of Subtropical Agro bioresources   (China)

^c SHANXI NORMAL UNIVERSITY   (China)

^d SHAANXI NORMAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Corn (Zea mays L.); DPPH; FRAP; Maturation; Nutrients; Phenolics; Phytochemicals

Indexed keywords

ANTIOXIDANT;

ARTICLE; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MAIZE; NUTRITIONAL VALUE;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; NUTRITIVE VALUE; ZEA MAYS;

ZEA MAYS;

EID: 77952140680     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100364k     Document Type: Article

References (31)

1. Gonzalez, R.; Reguera, E.; Figueroa, J. M.; Sanchez-Sinencio, F. On the nature of the Ca binding to the hull of nixtamalized corn grains Lebensm.-Wiss. Technol. 2005, 38, 119-124
2. De la Parra, C.; Serna Saldivar, S. O.; Liu, R. H. Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips J. Agric. Food Chem. 2007, 55, 4177-4183
3. Li, S. S.; Tayie, F. A. K.; Young, M. F.; Rocheford, T.; White, W. S. Retention of provitamin A carotenoids in high β-carotene maize (Zea mays) during traditional African household processing J. Agric. Food Chem. 2007, 55, 10744-10750
4. Ibrahim, K. E.; Juvik, J. A. Feasibility for improving phytonutrient content in vegetable crops using conventional breeding strategies: case study with carotenoids and tocopherols in sweet corn and broccoli J. Agric. Food Chem. 2009, 57, 4636-4644
5. Li, C.-Y.; Kim, H.-W.; Won, S.-R.; Min, H.-K.; Park, K.-J.; Park, J.-Y.; Ahn, M.-S.; Rhee, H.-I. Corn husk as a potential source of anthocyanins J. Agric. Food Chem. 2008, 56, 11413-11416
6. Santiago, R.; Reid, L. M.; Arnason, J. T.; Zhu, X. Y.; Martinez, N.; Malvar, R. A. Phenolics in maize genotypes differing in susceptibility to gibberella stalk rot (Fusarium graminearum Schwabe) J. Agric. Food Chem. 2007, 55, 5186-5193
7. Pedreschi, R.; Luis, C.-Z. Antimutagenic and antioxidant properties of phenolic fractionsfrom Andean purple corn (Zea mays L.) J. Agric. Food Chem. 2006, 54, 4557-4567
8. Zhao, Z. H.; Egashira, Y.; Sanada, H. Phenolic antioxidants richly contained in corn bran are slightly bioavailable in rats J. Agric. Food Chem. 2005, 53, 5030-5035
9. Adom, K. K.; Liu, R. H. Antioxidant activity of grains J. Agric. Food Chem. 2002, 50, 6182-6187
10. Adom, K. K.; Sorrells, M. E.; Liu, R. H. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties J. Agric. Food Chem. 2005, 53, 2297-2306
11. Slavin, J. L.; Jacobs, D.; Marquart, L.; Wiemer, K. The role of whole grains in disease prevention J. Am. Diet. Assoc. 2001, 101, 780-785
12. Landry, J.; Moureaux, T. Quantitative estimation of accumulation of protein fractions in unripe and ripe maize grain Plant Food Hum. 1976, 25, 343-360
13. Schönhaus, I.; Sgarbieri, V. C. Inherited characteristics of composition and protein nutritive value of a new cultivar of maize (Nutrimaiz) in two stages of maturity J. Agric. Food Chem. 1983, 31, 1-7
14. Berardo, N.; Mazzinelli, G.; Valoti, P.; Laganȧ, P.; Redaelli, R. Characterization of maize germplasm for the chemical composition of the grain J. Agric. Food Chem. 2009, 57, 2378-2384
15. Jemai, H.; Bouaziz, M.; Sayadi, S. Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening J. Agric. Food Chem. 2009, 57, 2961-2968
16. Marchello, J. A.; Dryden, F. D.; Hale, W. H. Bovine serum lipids. I. The influence of added animal fat on the ration J. Anim. Sci. 1971, 32, 1008-1015
17. Moros, E. E.; Darnoko, D.; Cheryan, M.; Perkins, E. G.; Jerrell, J. Analysis of xanthophylls in corn by HPLC J. Agric. Food Chem. 2002, 50, 5787-5790
18. Xu, J. G.; Tian, C. R.; Hu, Q. P.; Luo, J. Y.; Wang, X. D.; Tian, X. D. Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L.) during steeping and germination J. Agric. Food Chem. 2009, 57, 10392-10398
19. Steenbock, H. White corn versus yellow corn and a probable relation between the fat soluble vitamins and yellow plant pigments Science 1919, 50, 352-353
20. Welbaum, E. G.; Bradford, K. J. Water relations of seed development and germination in muskmelon (Cucumis melo L.) J. Exp. Bot. 1989, 40, 1355-1362
21. Chander, S.; Meng, Y.; Zhang, Y.; Yan, J.; Li, J. Comparison of nutritional traits variability in selected eighty-seven inbreds from Chinese maize (Zea mays L.) germplasm J. Agric. Food Chem. 2008, 56, 6506-6511
22. Shewry, P. R.; Halford, N. G. Cereal seed storage proteins: structures, properties and role in grain utilization J. Exp. Bot. 2001, 53, 947-958
23. Milborrow, B. V.; Lee, H. S. Endogenous biosynthetic precursors of (+)-abscisic acid. VI. Carotenoids and ABA are formed by the 'ñon-mevalonate' triose-pyruvate pathway in chloroplasts Aust. J. Plant Physiol. 1998, 25, 507-512
24. Toro-Sánchez, D. L.; Sánchez, S.; Ortiz, A. M.; Villanueva, S.; Lugo-Cervantes, E. Generation of aroma compounds from Ditaxis heterantha by Saccharomyces cerevisiae Appl. Microbiol. Biotechnol. 2006, 72, 155-162
25. Panfili, G.; Fratianni, A.; Irano, M. Improved normal-phase highperformance liquid chromatography procedure for the determination of carotenoids in cereals J. Agric. Food Chem. 2004, 52, 6373-6377
26. Kean, E. G.; Ejeta, G.; Hamaker, B. R.; Ferruzzi, M. G. Characterization of carotenoid pigments in mature and developing kernels of selected yellow-endosperm sorghum varieties J. Agric. Food Chem. 2007, 55, 2619-2626
27. Hudec, J.; Burdová, M.; Kobida, L.; Komora, L.; Macho, V.; Kogan, G.; Turianica, I.; Kochanová, R.; LozÌŒek, O.; Habán, M.; Chlebo, P. Antioxidant capacity changes and phenolic profile of Echinacea purpurea, nettle (Urtica dioica L.), and dandelion (Taraxacum officinale) after application of polyamine and phenolic biosynthesis regulators J. Agric. Food Chem. 2007, 55, 5689-5696
28. Benoit, M. A.; D'Aprano, G.; Lacroix, M. Effect of gamma-irradiation on phenylalanine ammonia-lyase activity total phenolic content, and respiration of mushrooms (Agaricus bisporus) J. Agric. Food Chem. 2000, 48, 6312-6316
29. Campos-Vargas, R.; Nonogaki, H.; Suslow, T.; Salveit, M. E. Heat shock treatments delay the increase in wound-induced phenylalanine ammonia-lyase activity by its expression, not its induction in Romaine lettuce (Lactuca sativa) tissue Physiol. Plant. 2005, 123, 82-91
30. McCallum, J. A.; Walker, J. R. L. Phenolic biosynthesis during grain development in wheat: changes in phenylalanine ammonia-lyase activity and soluble phenolic content J. Cereal Sci. 1990, 11, 35-49
31. Prior, R. L.; Wu, X.; Schaich, K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements J. Agric. Food Chem. 2005, 53, 4290-4302