Purple Corn (Zea maysL.) Phenolic Compounds Profile and Its Assessment as an Agent Against Oxidative Stress in Isolated Mouse Organs

Abstract

This study was designed to determine the contents of total polyphenols, flavonoids, flavonols, flavanols, and anthocyanins of purple corn (Zea mays L.) extracts obtained with different methanol:water concentrations, acidified with 1% HCl (1 N). Another objective was to determine the antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2 0 -azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and deoxyribose assay, individual phenolic compounds by high-performance liquid chromatography (HPLC), and endogenous antioxidant enzyme (superoxide dismutase [SOD], catalase [CAT], and total peroxidase [TPX]) activity and lipid peroxidation activity (thiobarbituric acidreactive substances [TBARS] assay) in isolated mouse organs. Overall, the highest total content of polyphenols, anthocyanins, flavonoids, flavonols, and flavanols was obtained with the 80:20 methanol:water extract, acidified with 1% HCl (1 N). The 50% inhibitory concentration values obtained by the DPPH and ABTS assays with this extract were 66.3 lg/mL and 250 lg/mL, respectively. The antioxidant activity by the FRAP assay was 26.1 lM Trolox equivalents/g, whereas the deoxyribose assay presented 93.6% inhibition. Because of these results, the 80:20 methanol:water extract, acidified with 1% HCl (1 N), was used for the remaining tests. Eight phenolic compounds were identified by HPLC: chlorogenic acid, caffeic acid, rutin, ferulic acid, morin, quercetin, naringenin, and kaempferol. Furthermore, it was observed that the purple corn extract was capable of significantly reducing lipid peroxidation (lower malondialdehyde [MDA] concentrations by the TBARS assay) and at the same time increasing endogenous antioxidant enzyme (CAT, TPX, and SOD) activities in isolated mouse kidney, liver, and brain. On the basis of the results, it was concluded that the purple corn extract contained various bioactive phenolic compounds that exhibited considerable in vitro antioxidant activity, which correlated well with the decreased MDA formation and increase in activity of endogenous antioxidant enzymes observed in the isolated mouse organs. This warrants further in vivo studies with purple corn extracts to assess its antioxidant activity and other bioactivities.KEY WORDS: antioxidant activity endogenous antioxidant enzymes isolated mouse organs oxidative stress phenolic compounds purple corn Zea mays L.

Anthocyanins and Phenolic Acids of Hybrid and Native Blue Maize (Zea mays L.) Extracts and Their Antiproliferative Activity in Mammary (MCF7), Liver (HepG2), Colon (Caco2 and HT29) and Prostate (PC3) Cancer Cells

“…Also, a concentration of 20.2 mg/kg of free ferulic acid was found by Lopez-Martinez et al [4] in blue maize kernel. In the present work ferulic acid concentration was higher than those reported by the above authors (39.9 mg/kg for native and 33.3 mg/kg for hybrid maize) and similar to those reported by RamosEscudero [24] on purple corn. Concentrations of diferulic acid among native and hybrid genotypes were 19.4 and 16.4 mg/kg, respectively.…”

Color, phenolic composition and antioxidant activity of blue tortillas from Mexican maize races

“…Contenido de antocianinas y fenoles solubles totales en tortillas de 18 variedades locales con grano azul/morado de tres razas Mexicanas de maíz (Elotes Cónicos, Chalqueño y Bolita) y una tortilla de un híbrido de grano blanco usada como referencia. However, recent studies indicate a significant presence of flavonols such as kaempferol and morin in a larger proportion than phenolic acids in the TSP fraction of purple maize grain (Ramos-Escudero, Muñoz, Alvarado-Ortíz, Alvarado, & Yáñez, 2012). It is possible that these compounds (kaempferol and morin) were present in the blue/ purple grains of Bol race and they contributed to the high AA observed in these tortillas, despite their low TAC.…”

“…It is possible that these compounds (kaempferol and morin) were present in the blue/ purple grains of Bol race and they contributed to the high AA observed in these tortillas, despite their low TAC. The reported high presence of kaempferol and morin in purple maize grains (Ramos-Escudero et al, 2012) besides the high content of phenolic amides in blue and purple maize grains (Collison et al, 2015) suggest that soluble phenolic composition in maize grains with these types of colors is much more complex than anthocyanins and phenolic acids. The higher AA in tortillas from blue/purple grain compared with tortillas from white grain is attributed to anthocyanins, which are more powerful antioxidants than the phenolic acids (Rice-Evans et al, 1996) that are common in both tortilla colors.…”

Estabilidad de Antocianinas, Fenoles totales y Capacidad Antioxidante de Bebidas de Maíz Morado (Zea mays L.) y Uña de Gato (Uncaria tomentosa sp)

“…La degradación de las antocianinas contenidas en la tusa del maíz morado durante en el proceso de extracción por acción de la temperatura sigue una reacción de primer orden (Yang et al, 2008). La eficiencia de extracción es influenciada por el comportamiento hidrofilico o lipofilico de estos compuestos y su afinidad al solvente empleado (Ramos et al, 2012). La estabilidad de las antocianinas en la elaboración de jugos resulta afectada por muchos factores tales como el tipo de antocianinas, de las materias primas y especialmente de la temperatura de almacenamiento (Hellstrom et al, 2013).…”