Potential of Chilean native corn (Zea mays L.) accessions as natural sources of phenolic antioxidants and in vitro bioactivity for hyperglycemia and hypertension management

Adrian González-Muñoz, Ana Maria Quesille-Villalobos, CLAUDIA VIVIANA FUENTEALBA CARRASCO, Kalidas Shetty, Lena Gálvez Ranilla

Research output: Contribution to journalArticlepeer-review

35 Scopus citations

Abstract

Thirty-three Chilean corn accessions were screened for the first time regarding their phenolic profiles, total phenolic contents (TPC), antioxidant capacity (DPPH and ABTS), and in vitro inhibition against key enzymes relevant for hyperglycemia (α-amylase and α-glucosidase) and hypertension (angiotensin I-converting enzyme, ACE-I) in both free and cell wall-bound fractions. TPC varied from 132.2 to 262.5 mg of gallic acid equivalents/100g dry weight (DW), and around 88% of TPC and antioxidant capacity were found in the bound form. Vanillin, vanillic, protocatechuic, ferulic, and p-coumaric acids were detected by HPLC in free fractions, whereas ferulic and p-coumaric acids were found in the bound form. Pisankalla accession (red kernel) had the highest ferulic acid content (269.5 mg/100g DW). No α-amylase and ACE-I inhibition were found; however, all free fractions inhibited α-glucosidase (10.8-72.5%). Principal component analysis revealed that darker samples (free fraction) showed higher TPC and antioxidant capacity, while α-glucosidase inhibition was related to yellow-colored samples.

Original languageEnglish
Pages (from-to)10995-11007
Number of pages13
JournalJournal of Agricultural and Food Chemistry
Volume61
Issue number46
DOIs
StatePublished - 20 Nov 2013

Keywords

  • hyperglycemia
  • in vitro functionality
  • phenolic phytochemicals
  • Zea mays L.

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