Sarepoua Eakrin, Tangwongchai Ratchada, Suriharn Bhalang, Lertrat Kamol
Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
Food Chem. 2015 Feb 15;169:424-9. doi: 10.1016/j.foodchem.2014.07.136. Epub 2014 Aug 17.
Corn silk has been used as a traditional herb in Asia. The objective of this study was to evaluate variability in phytochemicals in corn varieties at three maturity stages of corn silk. Ten vegetable corn varieties were evaluated in a completely randomized design with three replications. Data were recorded for total phenolic (TPC), total flavonoids (TFC), total anthocyanin (TAC) and antioxidant activity (AA) by DPPH free-radical-scavenging assays. Differences among corn varieties were observed for all parameters at all maturity stages, and the interactions between maturity stage and corn variety were significant. TPC and TAC were highest at the milky stage, whereas TFC and AA were highest at the silking stage. TPC, TFC and AA were highest in super sweet corn and white corn at the silking stage. PWC5 variety of purple waxy corn at the milky stage had the highest values for all parameters, and it is useful for further development of functional food products.
玉米须在亚洲一直被用作传统草药。本研究的目的是评估玉米须三个成熟阶段的玉米品种中植物化学物质的变异性。采用完全随机设计对10个蔬菜玉米品种进行评估，重复三次。通过DPPH自由基清除试验记录总酚（TPC）、总黄酮（TFC）、总花青素（TAC）和抗氧化活性（AA）的数据。在所有成熟阶段，所有参数在玉米品种间均存在差异，且成熟阶段与玉米品种之间的相互作用显著。TPC和TAC在乳熟期最高，而TFC和AA在抽丝期最高。抽丝期时，超甜玉米和白玉米中的TPC、TFC和AA最高。乳熟期的紫糯玉米品种PWC5在所有参数上的值最高，这对功能性食品的进一步开发具有重要意义。
