Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen

• Published in: Journal of functional foods 2014-09, Vol.10, p.65-74
• Main Authors: Žilić, Slađana, Vančetović, Jelena, Janković, Marijana, Maksimović, Vuk
• Format: Article
• Language: English
• Subjects: Antioxidant capacity; Browning; Chemical compositions; Flavonoids; Floral maize pollen; Phenolics
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2014.05.007

•Different maize pollen samples had diverse nutritional composition and antioxidant capacity.•Phenolic compounds were a major contributor to pollen antioxidant activities.•Quercetin diglycoside was the most abundant flavonoid in all pollen samples.•Maize pollen is very susceptible to the process of the Maillard reaction.•Floral maize pollen could be used as a functional food ingredient. The nutritional composition, the phenolic profiles and antioxidant capacity of the floral pollen from maize genotypes were evaluated. In addition, the antioxidant capacity, browning and wavelength spectra of melanoidins were investigated in the pollen samples stored at 4 °C for 7 days, dried at 40 °C for 6 h and exposed to a temperature of 100 °C during 12 h. The results showed that different maize pollen samples had diverse nutritional composition, antioxidant capacity and phenolic compounds were a major contributor to their antioxidant activities. Sweet maize pollen with the highest content of total phenolics and flavonoids had the highest antioxidant capacity (104.38 mmol trolox eq/kg). Quercetin diglycoside was the most abundant flavonoid in all pollen samples. Floral maize pollen could be used as a functional food ingredients, and dietary supplement with therapeutic effects. However, pollen is very susceptible to processes of Maillard reaction and phenolics oxidation and these factors must be considered when considering its use.