Polyphenols are the most abundant antioxidants in human diets. These plant secondary metabolites are useful also as radical scavenging, with positive biomedical effects against cardiovascular diseases, cancer growth and diseases related to aging. Polyphenols are present in cereals including maize. In order to implement the scarce references about phenolic compounds in yellow maize, a simple and repeatable method for spectrophotometric analysis of soluble phenolics content (SPC) in maize flour was used, and a first screening of 81 traditional and public genotypes was carried out. The values of SPC obtained showed a moderate variability, from 0.82±0.01 to 1.92±0.12 gGAE/Kgdm (mean value 1.16±0.22 gGAE/Kgdm). The correlation of SPC to kernel colour and total antioxidant capacity, and the influence of the environment on this trait were investigated; the occurrence of heterosis was also explored.
|Autori:||Tafuri, A.;Alfieri, M.;Redaelli, R.|
|Data di pubblicazione:||2014|
|Titolo:||Determination of soluble phenolics content in Italian maize varieties and lines|
|Appare nelle tipologie:||1.1 Articolo in rivista|