The use of corn wastes should increase production efficiency. The objective of this study was to evaluate anthocyanin content, phenolic content and antioxidant activity in kernel, cob, silk, and husk of purple waxy corn. Three varieties of purple waxy corn and a commercial check were planted in a randomized complete block design with three replications. Data were recorded for anthocyanin content, anthocyanin yield, phenolic content and antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability (DPPH) and Trolox equivalent antioxidant capacity (TEAC) methods at edible stage (20 days after pollination; DAP) and seed stage (35 DAP). Significant differences between kernel maturity stages and among corn varieties and ear components were observed. Seed stage had significantly higher anthocyanin content, phenolic content and antioxidant activity than edible stage. KKU-OP and commercial check had the highest anthocyanin content, anthocyanin yield, DPPH and TEAC at edible and seed maturity stages. Corn silk had high anthocyanin content, DPPH and TEAC at seed stage, but corn cob had the highest anthocyanin content per unit of area. KKU-OP had the highest anthocyanin content, DPPH and TEAC at both maturity stages, whereas KKU-OP and KKU-WX111031 had the highest anthocyanin yield at edible and seed stages, respectively. Corn silk and corn cob had anthocyanins and can be used as a source of anthocyanins in food industry. KKU-OP and KKU-WX111031 had high anthocyanins and antioxidant activity and could be used as an alternative source of bioactive compounds for the functional food industry and a germplasm source for high anthocyanins.

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