Accumulation of phenolics, antioxidant and antiproliferative activity of sweet corn (Zea mays L.) during kernel maturation. (28th November 2020)

• Record Type: Journal Article
• Authors: Hu, Xiaodan; Liu, Haiying; Yu, Yongtao; Li, Gaoke; Qi, Xitao; Li, Yuliang; Li, Tong; Guo, Xinbo; Liu, Rui Hai
• Is Part Of: International journal of food science & technology. Volume 56:Number 5(2021)
• Page Start: 2462
• Page End: 2470
• Publication Date: 2020-11-28
• Subjects: Antioxidant activity -- antiproliferative activity -- biosynthesis -- phenolics -- Zea mays L; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14879
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Phenolic profiles and gene expression pattern in their synthetic pathway, total antioxidant activities and antiproliferative activities in two genotypes of sweet corn (YT16 and YT28) during kernel maturation were analysed. Results showed that increasing trends of phenolics and flavonoids in the two genotypes of kernels from 10 to 30 days after pollination (DAP). Gallic acid, chlorogenic acid, p‐ coumaric acid and ferulic acid were identified and quantified as the main phenolic compounds in both genotypes of kernels. High expressing levels of C4O and PAL resulted in the increasing phenolic contents. Higher expressing levels of CHS in YT28 led to higher flavonoid contents than that in YT16. The phenolic contents, antioxidant capacities and antiproliferative abilities of the two genotypes of sweet corn were competitive comparing to many fruits and vegetables. In addition, the maturation process of sweet corn could raise the kernel's bioactive ability as well as nutritional values. Abstract : Two genotypes of sweet corn (YT16 and YT28) from different growing stages were selected to analyze phenolics biosynthesis. The expression of genes displayed different changing pattern during maturation in different genotypes. Higher expression levels of PAL and C4O obviously led to higher content of total phenolic contents during kernel maturation, while high transcription of CHS led to high flavonoid levels.