Abstract
Corn (Zea mays L.) provides a major source of calories for human consumption and therefore, the nutritional components of corn have a large impact on human health. For example, corn kernels contain antioxidants, such as polyphenols (including anthocyanins and other flavonoids) and carotenoids. Such compounds represent useful targets for biofortification breeding. In this study, we used 34 corn inbred lines from three different regions (East Asia, Southern Asia, and subtropical regions) and 11 F1 hybrids derived from the inbreds to investigate antioxidant activity in yellow corn. We compared different methods for measuring antioxidant activity to test their consistency and to determine whether color could be used as an indicator of antioxidant activity. We also measured carotenoid levels in yellow corn. No difference in antioxidant activity was detected between inbred corn lines from temperate vs. tropical regions. We determined that carotenoid is a major contributor to antioxidant activity in yellow corn and that kernel color, especially yellowness, could be used as an indicator of antioxidant activity in yellow corn. These findings lay the foundation for the biofortification of yellow corn by providing information about the correlations among kernel color, carotenoid contents, and antioxidant activity and by identifying an easy method to assess antioxidant activity in yellow corn.
Highlights
Corn kernels contain nutritionally valuable antioxidants that benefit human health by reducing age-related disorders such as cardiovascular disease and cancer
Polyphenolic compounds include dark-colored pigments such as anthocyanins and are major contributors to antioxidant activity in corn kernels; many studies on antioxidant activity in corn have focused on anthocyanins, which give corn a red or purple color [6, 7]
Especially ferulic acid, are thought to be major contributors to the antioxidant activity of yellow sweet corn when the corn is processed at 115 °C [9]
Summary
Corn (maize; Zea mays L.) kernels contain nutritionally valuable antioxidants that benefit human health by reducing age-related disorders such as cardiovascular disease and cancer. Polyphenolic compounds include dark-colored pigments such as anthocyanins and are major contributors to antioxidant activity in corn kernels; many studies on antioxidant activity in corn have focused on anthocyanins, which give corn a red or purple color [6, 7]. Another study showed that white and yellow corn kernels have considerable amounts of antioxidant activity [6]. Especially ferulic acid, are thought to be major contributors to the antioxidant activity of yellow sweet corn when the corn is processed at 115 °C [9]. Carotenoids, another source of antioxidant activity in corn, provide kernels with their yellow color. Lutein and zeaxantin function as retinal pigments, thereby reducing blindness in elderly people [13]
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