Comparative Analysis of Polyphenolic Acids from Various Zea mays Parts in Ultrasound-Assisted Extraction
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63589718" target="_blank" >RIV/70883521:28110/25:63589718 - isvavai.cz</a>
Alternative codes found
RIV/61989592:15310/25:73630708
Result on the web
<a href="https://www.mdpi.com/2304-8158/14/9/1458" target="_blank" >https://www.mdpi.com/2304-8158/14/9/1458</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods14091458" target="_blank" >10.3390/foods14091458</a>
Alternative languages
Result language
angličtina
Original language name
Comparative Analysis of Polyphenolic Acids from Various Zea mays Parts in Ultrasound-Assisted Extraction
Original language description
In this study, we compared different parameters in the ultrasound-assisted extraction of polyphenolic acids from seven parts of Zea mays (kernels, leaves, stems, corn silks, roots, the whole plant, and the whole fermented plant) to identify its richest natural sources. Additionally, the correlation between extraction parameters and polyphenol yield was investigated. The extraction was performed using ultrasound at varying powers (480 or 240 W) and frequencies (80 or 37 kHz). Total phenolic content (TPC) was determined using the Folin–Ciocalteu assay, while radical scavenging activity (RSA) was assessed via the DPPH assay. The TPC values ranged from 0.69 ± 0.00008 mg GAE/g to 4.07 ± 0.0004 mg GAE/g in corn. RSA analysis revealed the highest scavenging activity in corn silk (80.06% ± 1.01) and the lowest in kernels (2.77% ± 0.90). High-performance liquid chromatography identified up to 22 different phenolic acids per sample, with the 5 most abundant being chlorogenic acid, protocatechuic acid ethyl ester, quercetin, sinapic acid, and trans-cinnamic acid. The study found small effects of power and frequency on the extraction efficiency. This suggests a practical advantage for industrial-scale applications, as using 240 W instead of 480 W under the same conditions can reduce energy consumption without compromising yield.
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
10403 - Physical chemistry
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
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
14
Issue of the periodical within the volume
9
Country of publishing house
CH - SWITZERLAND
Number of pages
19
Pages from-to
1458
UT code for WoS article
001486207300001
EID of the result in the Scopus database
2-s2.0-105005115419