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.
Highlights
A growing body of evidence suggests that antioxidants or bioactive compounds are best acquired via wholefood consumption and not from dietary supplements [1]
Accumulating evidence suggests that the benefits of phytochemicals, especially phenolics, in whole grains may be more than is currently understood as the oxidative stress induced by free radicals is involved in the etiology of a wide range of chronic diseases [1, 8]
The 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
Summary
A growing body of evidence suggests that antioxidants or bioactive compounds are best acquired via wholefood consumption and not from dietary supplements [1]. Fresh waxy corn (Zea mays L. sinensis Kulesh), which is popular in East Asian countries, is a whole grain. Accumulating evidence suggests that the benefits of phytochemicals, especially phenolics, in whole grains may be more than is currently understood as the oxidative stress induced by free radicals is involved in the etiology of a wide range of chronic diseases [1, 8]. Corn has the highest total phenolic content, followed by wheat, oats, and rice [4]. The abundant phenolic content can promote the application of fresh waxy corn as a whole grain
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