Phytochemicals and antioxidant capacity in four Italian traditional maize (Zea mays L.) varieties

作者：Capocchi Antonella; Bottega Stefania; Spano Carmelina; Fontanini Debora^*

来源：International Journal of Food Sciences and Nutrition, 2017, 68(5): 515-524.

DOI：10.1080/09637486.2016.1261809

• Antioxidant capacity
• ascorbic acid
• carotenoids
• phenolics
• phlobaphenes
• traditional variety
• Zea mays L

Flours of four pigmented (from orange to red and dark red) local Italian corns, studied for their soluble, soluble conjugate, and insoluble-bound phenols and flavonoids, showed a prevalence of the insoluble-bound fraction (70-80%). Correlations were found between the flours antioxidant capacity, measured with CUPRAC, FRAP, and DPPH methods, and soluble phenols and flavonoids content. A correlation was also found between ascorbic acid content and flours antioxidant power. Anthocyanins were present in small amounts in the red/dark red seeds; however, acid-alcohol assays and spectral analyses of pericarp extracts indicated the presence of red-brick phlobaphenes in these varieties. Spectrophotometrically quantified total carotenoids were significantly higher in one of the local varieties (Nano); RP-HPLC analyses indicated that the local varieties contained significantly higher amounts of zeaxanthin and -carotene, and lower amounts of lutein, than a commercial line. Among local varieties, Nano expressed the highest levels of zeaxanthin, -carotene, and -cryptoxanthin.

• 出版日期2017