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Lapčík L, Řepka D, Lapčíková B, Sumczynski D, Gautam S, Li P, Valenta T. A Physicochemical Study of the Antioxidant Activity of Corn Silk Extracts. Foods 2023; 12:foods12112159. [PMID: 37297404 DOI: 10.3390/foods12112159] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/22/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Corn silk (CS) extracts are reported to contain flavonoids (appx. 59.65 mg quercetin/g), polysaccharides (appx. 58.75 w.%), steroids (appx. 38.3 × 10-3 to 368.9 × 10-3 mg/mL), polyphenols (appx. 77.89 mg/GAE/g) and other functional biological substances. This study investigated the antioxidant activity of corn silk extracts related to their functional compounds. The radical scavenging effect of corn silk extracts was evaluated by the spin-trapping electron paramagnetic resonance (EPR) technique, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzo-thiazoline-6-sulfonate) (ABTS•+) free radical measurement, ferric ion-reducing antioxidant power, and copper ion reductive capacity. It was found that the maturity stage of CS plant materials and the applied extraction procedure of their bioactive compounds have a profound effect on the radical scavenging capacity. Differences in the antioxidant activity of the studied corn silk samples based on their maturity were also confirmed. The strongest DPPH radical scavenging effect was observed for the corn silk mature stage (CS-M)stage (CS-MS) (65.20 ± 0.90)%, followed by the silky stage (CS-S) (59.33 ± 0.61)% and the milky stage (CS-M) (59.20 ± 0.92)%, respectively. In general, the final maturity stage (CS-MS) provided the most potent antioxidant effect, followed by the earliest maturity stage (CS-S) and the second maturity stage (CS-M).
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Affiliation(s)
- Lubomír Lapčík
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, CZ-762 72 Zlin, Czech Republic
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - David Řepka
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Barbora Lapčíková
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, CZ-762 72 Zlin, Czech Republic
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Daniela Sumczynski
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, CZ-762 72 Zlin, Czech Republic
| | - Shweta Gautam
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, CZ-762 72 Zlin, Czech Republic
| | - Peng Li
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, CZ-762 72 Zlin, Czech Republic
| | - Tomáš Valenta
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, CZ-762 72 Zlin, Czech Republic
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Zharylkasynova Z, Iskakova G, Baiysbayeva M, Izembayeva A, Slavov A. The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks. POTRAVINARSTVO 2022. [DOI: 10.5219/1780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Currently, the main task of food manufacturers is to continuously improve quality while complying with legal regulations primarily related to ensuring product safety for consumers. In this regard, using pectin substances as natural detoxifiers and wholemeal flour in the production of hardtacks will solve the problem of meeting the population's needs for safe food products with high nutritional and biological value. The article substantiates the sequence and parameters of technological operations for producing pectin concentrate from ‘Ardan’ sugar beet. The effectiveness of the use of beet pectin concentrate and whole-ground corn flour in the production of hardtacks has been substantiated experimentally based on a study of their qualitative characteristics, chemical composition and safety. The optimal dosage of pectin concentrate was determined at 10% and whole-ground corn flour at 15% in the production of hardtacks from first-grade wheat flour, where the properties of the gluten and the quality of finished products were similar to the control samples. The use of ‘Ardan’ sugar beet pectin concentrate made it possible to alter the dough's properties to increase its firmness and elasticity. It was found that the food and biological value of the developed hardtacks was higher than that of the control samples. The products obtained complied with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union ‘On Food Safety’.
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