Influence of variety and harvest maturity on phytochemical content in corn silk.

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ID: 102598
2015
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Abstract
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.
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sarepoua2015influencefood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Sarepoua, Eakrin;Tangwongchai, Ratchada;Suriharn, Bhalang;Lertrat, Kamol;
Journal Food chemistry
Year 2015
DOI
10.1016/j.foodchem.2014.07.136
URL
Keywords
flavonoid phenolic compounds anthocyanin functional food vegetable corn

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