Antioxidant activity of methanolic and aqueous extracts of different varierties of mexican maize

Authors

  • L. Xóchitl López-Martínez Universidad del Papaloapan
  • H. Sergio García-Galindo Instituto Tecnológico de VeracruzEn este estudio se determinó la actividad antioxidante y capacidad de inhibir la formación y acción de radicales libres, y contenido de compuestos fenólicos totales y antocianinas de extractos acuosos y metanólicos de distintas variedades de maíz mexicano. El contenido de compuestos fenólicos varió de entre 65.75 a 3400 mg/100 g y las antocianinas entre 1.5 a 2052.75 mg/100 g de harina de maíz. Las variedades “AREQ516540TL” y “Veracruz 42” fueron las que mostraron la mayor capacidad de inhibir la oxidación de ABTS.+ (2-2´azino-bis-etilbenziatoline-6-acido sulfónico) mediada por persulfato de sodio y la inhibición del blanqueamiento del β-caroteno acoplado a ácido linoléico, los mismos extractos fueron los más eficientes para reducir el radical catión DDPH (1,1-difenil-2-picrilhidrazil).En este estudio se determinó la actividad antioxidante y capacidad de inhibir la formación y acción de radicales libres, y contenido de compuestos fenólicos totales y antocianinas de extractos acuosos y metanólicos de distintas variedades de maíz mexicano. El contenido de compuestos fenólicos varió de entre 65.75 a 3400 mg/100 g y las antocianinas entre 1.5 a 2052.75 mg/100 g de harina de maíz. Las variedades “AREQ516540TL” y “Veracruz 42” fueron las que mostraron la mayor capacidad de inhibir la oxidación de ABTS.+ (2-2´azino-bis-etilbenziatoline-6-acido sulfónico) mediada por persulfato de sodio y la inhibición del blanqueamiento del β-caroteno acoplado a ácido linoléico, los mismos extractos fueron los más eficientes para reducir el radical catión DDPH (1,1-difenil-2-picrilhidrazil).

DOI:

https://doi.org/10.21640/ns.v2i3.221

Keywords:

Antioxidant, phenolic compounds, anthocyanins, pigmented corn

Abstract

Free-radical scavenging, reducing activities, total phenolics and total anthocyanins of extract aqueous, methanolic and ethanolic of eigthteen varieties of Mexican maize were determinated. The total phenolic content varied from 65.75 to 3400 mg/100 g and the total anthocyanin from 1.5 to 2052.75 mg/100 g of fresh corn kernels. Methanolic and ethanolic extract of varieties “AREQ516540TL” and “Veracruz 42” were the most capable of inhibiting sodium persulfate/O2 mediated oxidation of ABTS.+ (2-2-azino-bis-ethylbenzthiazoline-6-sulfonic acid) and inhibition of the β-carotene bleaching coupled to linoleic acid. These same extracts were also most efficient to reducing DPPH (1,1-diphenyl-2-picrylhydrazil) radical cation.

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References

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Published

2014-11-04

How to Cite

López-Martínez, L. X., & García-Galindo, H. S. (2014). Antioxidant activity of methanolic and aqueous extracts of different varierties of mexican maize. Nova Scientia, 2(3), 51–65. https://doi.org/10.21640/ns.v2i3.221

Issue

Vol. 2 No. 3 (2009)

Section

Natural Sciences and Engineering

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