A Physicochemical Study of the Antioxidant Activity of Corn Silk Extracts
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63561838" target="_blank" >RIV/70883521:28110/23:63561838 - isvavai.cz</a>
Alternative codes found
RIV/61989592:15310/23:73619166 RIV/70883521:28140/23:63561838
Result on the web
<a href="https://www.mdpi.com/2304-8158/12/11/2159" target="_blank" >https://www.mdpi.com/2304-8158/12/11/2159</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods12112159" target="_blank" >10.3390/foods12112159</a>
Alternative languages
Result language
angličtina
Original language name
A Physicochemical Study of the Antioxidant Activity of Corn Silk Extracts
Original language description
Corn silk (CS) extracts are reported to contain flavonoids (appx. 59.65 mg quercetin/g), polysaccharides (appx. 58.75 w.%), steroids (appx. 38.3 × 10−3 to 368.9 × 10−3 mg/mL), polyphenols (appx. 77.89 mg/GAE/g) and other functional biological substances. This study investigated the antioxidant activity of corn silk extracts related to their functional compounds. The radical scavenging effect of corn silk extracts was evaluated by the spin-trapping electron paramagnetic resonance (EPR) technique, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzo-thiazoline-6-sulfonate) (ABTS•+) free radical measurement, ferric ion-reducing antioxidant power, and copper ion reductive capacity. It was found that the maturity stage of CS plant materials and the applied extraction procedure of their bioactive compounds have a profound effect on the radical scavenging capacity. Differences in the antioxidant activity of the studied corn silk samples based on their maturity were also confirmed. The strongest DPPH radical scavenging effect was observed for the corn silk mature stage (CS-M)stage (CS-MS) (65.20 ± 0.90)%, followed by the silky stage (CS-S) (59.33 ± 0.61)% and the milky stage (CS-M) (59.20 ± 0.92)%, respectively. In general, the final maturity stage (CS-MS) provided the most potent antioxidant effect, followed by the earliest maturity stage (CS-S) and the second maturity stage (CS-M).
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
12
Issue of the periodical within the volume
11
Country of publishing house
CH - SWITZERLAND
Number of pages
15
Pages from-to
2159
UT code for WoS article
001005699200001
EID of the result in the Scopus database
2-s2.0-85163092470