In vitro antioxidant and bioactive properties of corn (Zea mays L.)

This study investigated the antioxidant activity, inhibitory effects on α-glucosidase, angiotensinconverting enzyme (ACE) and aldose reductase (AR) of five types of corn cultivars (white, yellow, black, red and purple). The total phenolic content (TPC) and total anthocyanins (TA) ranged from 146.28...

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Bibliographic Details
Published in:Archivos latinoamericanos de nutrición 2017-12, Vol.67 (4)
Main Authors: Fabila-Garca, Paola, Dublán-García, Octavio, Gómez-Oliván, Leobardo M, Baeza-Jiménez, R, López-Martínez, Leticia X
Format: Article
Language:eng ; spa
Subjects:
Antioxidants
Corn
Diabetes
Enzymes
Ethanol
Food
Grain
Hyperglycemia
Hypertension
Oxidative stress
Phytochemicals
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Summary:This study investigated the antioxidant activity, inhibitory effects on α-glucosidase, angiotensinconverting enzyme (ACE) and aldose reductase (AR) of five types of corn cultivars (white, yellow, black, red and purple). The total phenolic content (TPC) and total anthocyanins (TA) ranged from 146.28 to 598.71 mg GAE/g and from 1.66 to 446.38 mg C3G/100 g respectively. All tested extracts were capable of scavenging peroxynitrite (ONOO-) at level of 1.6 mg/mL of TPC to extents ranging from 41.29 to 86.23%. All of the extracts also inhibited the activity of α-glucosidase with efficacies values from 17.75 to 69.83% whereas moderate inhibitory activity ACE (17.22-42.4%) and AR inhibitory activity from 22.7 to 87.2% was shown. Differences in inhibition of peroxynitrite formation and inhibition of enzymatic activities appeared to be dependent on the profile of total phenolic compounds, anthocyanins and another non phenolic compounds present in each type of corn.
ISSN:0004-0622
2309-5806