Antioxidative activity of five flavones glycosides from corn silk (Stigma maydis)

Shun-Cheng Ren, Qing-Qing Qiao and Xiao-Lin Ding
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Shun-Cheng Ren: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China,
Qing-Qing Qiao: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China,
Xiao-Lin Ding: School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

Czech Journal of Food Sciences, 2013, vol. 31, issue 2, 148-155

Abstract: Five flavones glycosides (i.e., 2''-O-α-l-rhamnosyl-6-C-3''deoxyglucosyl-3'-methoxyluteolin, ax-5'-methane-3'-methoxymaysin, ax-4''-OH-3'-methoxymaysin, 6,4'-dihydroxy-3'-methoxyflavone-7-O-glucoside, and 7,4'-dihydroxy-3'-methoxyflavone-2''-O-α-l-rhamnosyl-6-C-fucoside) were successfully isolated from corn silk and identified. We evaluated their antioxidant activity among in vitro assay systems. Most of the flavones glycosides showed a high antioxidant activity in a lecithin liposome system, as well as a strong scavenging activity against radicals such as 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide, and hydroxyl radicals. The study indicated that the corn silk flavonoids, especially 6, 4'-dihydroxy- 3'-methoxyflavone-7-O-glucoside, may be beneficial natural food antioxidants.

Keywords: flavonoids; antioxidant; radical scavenger (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:2:id:194-2012-cjfs

DOI: 10.17221/194/2012-CJFS

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