Potential of Chilean Native Corn (Zea mays L.) Accessions as Natural Sources of Phenolic Antioxidants and in Vitro Bioactivity for Hyperglycemia and Hypertension Management

Thirty-three Chilean corn accessions were screened for the first time regarding their phenolic profiles, total phenolic contents (TPC), antioxidant capacity (DPPH and ABTS), and in vitro inhibition against key enzymes relevant for hyperglycemia (α-amylase and α-glucosidase) and hypertension (angiote...

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Veröffentlicht in:Journal of agricultural and food chemistry 2013-11, Vol.61 (46), p.10995-11007
Hauptverfasser: González-Muñoz, Adrian, Quesille-Villalobos, Ana Maria, Fuentealba, Claudia, Shetty, Kalidas, Gálvez Ranilla, Lena
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container_end_page 11007
container_issue 46
container_start_page 10995
container_title Journal of agricultural and food chemistry
container_volume 61
creator González-Muñoz, Adrian
Quesille-Villalobos, Ana Maria
Fuentealba, Claudia
Shetty, Kalidas
Gálvez Ranilla, Lena
description Thirty-three Chilean corn accessions were screened for the first time regarding their phenolic profiles, total phenolic contents (TPC), antioxidant capacity (DPPH and ABTS), and in vitro inhibition against key enzymes relevant for hyperglycemia (α-amylase and α-glucosidase) and hypertension (angiotensin I-converting enzyme, ACE-I) in both free and cell wall-bound fractions. TPC varied from 132.2 to 262.5 mg of gallic acid equivalents/100g dry weight (DW), and around 88% of TPC and antioxidant capacity were found in the bound form. Vanillin, vanillic, protocatechuic, ferulic, and p-coumaric acids were detected by HPLC in free fractions, whereas ferulic and p-coumaric acids were found in the bound form. Pisankalla accession (red kernel) had the highest ferulic acid content (269.5 mg/100g DW). No α-amylase and ACE-I inhibition were found; however, all free fractions inhibited α-glucosidase (10.8–72.5%). Principal component analysis revealed that darker samples (free fraction) showed higher TPC and antioxidant capacity, while α-glucosidase inhibition was related to yellow-colored samples.
doi_str_mv 10.1021/jf403237p
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TPC varied from 132.2 to 262.5 mg of gallic acid equivalents/100g dry weight (DW), and around 88% of TPC and antioxidant capacity were found in the bound form. Vanillin, vanillic, protocatechuic, ferulic, and p-coumaric acids were detected by HPLC in free fractions, whereas ferulic and p-coumaric acids were found in the bound form. Pisankalla accession (red kernel) had the highest ferulic acid content (269.5 mg/100g DW). No α-amylase and ACE-I inhibition were found; however, all free fractions inhibited α-glucosidase (10.8–72.5%). 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Accessions as Natural Sources of Phenolic Antioxidants and in Vitro Bioactivity for Hyperglycemia and Hypertension Management</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Thirty-three Chilean corn accessions were screened for the first time regarding their phenolic profiles, total phenolic contents (TPC), antioxidant capacity (DPPH and ABTS), and in vitro inhibition against key enzymes relevant for hyperglycemia (α-amylase and α-glucosidase) and hypertension (angiotensin I-converting enzyme, ACE-I) in both free and cell wall-bound fractions. TPC varied from 132.2 to 262.5 mg of gallic acid equivalents/100g dry weight (DW), and around 88% of TPC and antioxidant capacity were found in the bound form. Vanillin, vanillic, protocatechuic, ferulic, and p-coumaric acids were detected by HPLC in free fractions, whereas ferulic and p-coumaric acids were found in the bound form. Pisankalla accession (red kernel) had the highest ferulic acid content (269.5 mg/100g DW). No α-amylase and ACE-I inhibition were found; however, all free fractions inhibited α-glucosidase (10.8–72.5%). 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Psychology</subject><subject>gallic acid</subject><subject>Glycoside Hydrolase Inhibitors</subject><subject>high performance liquid chromatography</subject><subject>hyperglycemia</subject><subject>hypertension</subject><subject>Hypoglycemic Agents - chemistry</subject><subject>peptidyl-dipeptidase A</subject><subject>Phenols - chemistry</subject><subject>Plant Extracts - administration &amp; dosage</subject><subject>principal component analysis</subject><subject>seeds</subject><subject>vanillin</subject><subject>Zea mays</subject><subject>Zea mays - chemistry</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0cFu1DAQBmALgehSOPAC4AtSe0jxxImdHJcVUKQFKpVy4BLNOvbWq8Re7ASRd-IhcbpLe-Fkafz5n5GHkJfALoDl8HZnCsZzLvePyALKnGUlQPWYLFi6zKpSwAl5FuOOMVaVkj0lJ3kBpRA8X5A_V37QbrDYUW_o6tZ2Gh39goP9penKB0fPfmikPU6Rri_O6VIpHaP1LlKMsxtDenrtx5Dqc8TVrXa-s4ouU6r_bVt0Q7KupdbR73YInr6zHlVqYIeJGh_o5bTXYdtNSvcW7-hdJc01N6Kf0eFW92nK5-SJwS7qF8fzlNx8eP9tdZmtv378tFquM-SiHrK63UghleGmUkYIQGg3SgtWC61KUEy2RqqqVAZbZlC0AjToimPZMsBKMn5Kzg65--B_jjoOTW-j0l2HTvsxNlAI4AUAlImeH6gKPsagTbMPtscwNcCaeTnN_XKSfXWMHTe9bu_lv20k8OYIMCrsTECnbHxwspY1VLN7fXAGfYPbkMzNdc6gYAxkUUv-kIQqNru0HZf-6z8j_QUVOa7l</recordid><startdate>20131120</startdate><enddate>20131120</enddate><creator>González-Muñoz, Adrian</creator><creator>Quesille-Villalobos, Ana Maria</creator><creator>Fuentealba, Claudia</creator><creator>Shetty, Kalidas</creator><creator>Gálvez Ranilla, Lena</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20131120</creationdate><title>Potential of Chilean Native Corn (Zea mays L.) Accessions as Natural Sources of Phenolic Antioxidants and in Vitro Bioactivity for Hyperglycemia and Hypertension Management</title><author>González-Muñoz, Adrian ; Quesille-Villalobos, Ana Maria ; Fuentealba, Claudia ; Shetty, Kalidas ; Gálvez Ranilla, Lena</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a369t-9db767cf3f8cf661a1dbce6096ec51c07df7c85cfad0fa6d61e1e83a5d01a8703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>alpha-amylase</topic><topic>alpha-Amylases - antagonists &amp; inhibitors</topic><topic>alpha-glucosidase</topic><topic>Angiotensin-Converting Enzyme Inhibitors - chemistry</topic><topic>Antihypertensive Agents - chemistry</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>Biological and medical sciences</topic><topic>Chile</topic><topic>corn</topic><topic>Enzyme Inhibitors - chemistry</topic><topic>ferulic acid</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gallic acid</topic><topic>Glycoside Hydrolase Inhibitors</topic><topic>high performance liquid chromatography</topic><topic>hyperglycemia</topic><topic>hypertension</topic><topic>Hypoglycemic Agents - chemistry</topic><topic>peptidyl-dipeptidase A</topic><topic>Phenols - chemistry</topic><topic>Plant Extracts - administration &amp; dosage</topic><topic>principal component analysis</topic><topic>seeds</topic><topic>vanillin</topic><topic>Zea mays</topic><topic>Zea mays - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>González-Muñoz, Adrian</creatorcontrib><creatorcontrib>Quesille-Villalobos, Ana Maria</creatorcontrib><creatorcontrib>Fuentealba, Claudia</creatorcontrib><creatorcontrib>Shetty, Kalidas</creatorcontrib><creatorcontrib>Gálvez Ranilla, Lena</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>González-Muñoz, Adrian</au><au>Quesille-Villalobos, Ana Maria</au><au>Fuentealba, Claudia</au><au>Shetty, Kalidas</au><au>Gálvez Ranilla, Lena</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potential of Chilean Native Corn (Zea mays L.) 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Vanillin, vanillic, protocatechuic, ferulic, and p-coumaric acids were detected by HPLC in free fractions, whereas ferulic and p-coumaric acids were found in the bound form. Pisankalla accession (red kernel) had the highest ferulic acid content (269.5 mg/100g DW). No α-amylase and ACE-I inhibition were found; however, all free fractions inhibited α-glucosidase (10.8–72.5%). Principal component analysis revealed that darker samples (free fraction) showed higher TPC and antioxidant capacity, while α-glucosidase inhibition was related to yellow-colored samples.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>24156632</pmid><doi>10.1021/jf403237p</doi><tpages>13</tpages></addata></record>
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source MEDLINE; ACS Publications
subjects alpha-amylase
alpha-Amylases - antagonists & inhibitors
alpha-glucosidase
Angiotensin-Converting Enzyme Inhibitors - chemistry
Antihypertensive Agents - chemistry
antioxidant activity
antioxidants
Antioxidants - chemistry
Biological and medical sciences
Chile
corn
Enzyme Inhibitors - chemistry
ferulic acid
Fundamental and applied biological sciences. Psychology
gallic acid
Glycoside Hydrolase Inhibitors
high performance liquid chromatography
hyperglycemia
hypertension
Hypoglycemic Agents - chemistry
peptidyl-dipeptidase A
Phenols - chemistry
Plant Extracts - administration & dosage
principal component analysis
seeds
vanillin
Zea mays
Zea mays - chemistry
title Potential of Chilean Native Corn (Zea mays L.) Accessions as Natural Sources of Phenolic Antioxidants and in Vitro Bioactivity for Hyperglycemia and Hypertension Management
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