Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 5, 2012, Pages 1224-1231

  Žilić, Slaana ^a   Serpen, Arda ^b   Akillioǧlu, Gül ^b   Gökmen, Vural ^b   Vančetović, Jelena ^a  

^a Maize Research Institute   (Serbia)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

anthocyanins; antioxidant capacity; carotenoids; colored maize; phenolics

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTHOCYANIN CONTENT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CAROTENOIDS; COLORED MAIZE; CYANIDIN; FERULIC ACIDS; MAIZE (ZEA MAYS L.); PHENOLIC ACIDS; PHENOLIC COMPOUNDS; PHENOLICS; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLICS;

AGENTS; ANTHOCYANINS; GRAIN (AGRICULTURAL PRODUCT); ORGANIC ACIDS;

PHENOLS;

ANTHOCYANIN; ANTIOXIDANT; CAROTENOID; PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; GENETICS; GENOTYPE; MAIZE; PIGMENTATION; PLANT SEED;

ANTHOCYANINS; ANTIOXIDANTS; CAROTENOIDS; GENOTYPE; PHENOLS; PIGMENTATION; PLANT EXTRACTS; SEEDS; ZEA MAYS;

ZEA MAYS;

EID: 84856989375     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204367z     Document Type: Article

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