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Table 1 Polyphenol content of different varieties of fresh waxy corn (µg/g DW)

From: Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain

Sample WC YC RC YWC MC BC
Phenolic acid
 Free form 1031.21 ± 33.70bA 744.36 ± 30.01dA 1165.73 ± 55.25bA 882.36 ± 17.91cB 906.37 ± 39.58cB 1907.70 ± 29.76aA
 Bound form 1114.60 ± 59.56bA 415.65 ± 42.13cB 1190.60 ± 89.28bA 980.60 ± 21.30bA 2157.09 ± 65.97aA 418.11 ± 13.23cB
 Subtotal 2145.81 ± 75.65bc 1160.01 ± 60.18d 2356.33 ± 145.99b 1862.96 ± 45.23c 3063.97 ± 116.39a 2325.81 ± 56.77b
Flavonoid
 Free form 872.89 ± 25.63bcA 1260.70 ± 47.58aA 1194.52 ± 51.20aB 685.47 ± 20.32dA 860.66 ± 29.55cA 975.85 ± 34.53bA
 Bound form 833.11 ± 29.60bA 572.91 ± 6.59cB 1564.48 ± 89.22aA 624.99 ± 12.15cA 344.27 ± 7.10dB 934.76 ± 20.34bB
 Subtotal 1706.95 ± 38.49c 1833.61 ± 47.97bc 2756.98 ± 153.24a 1310.46 ± 94.36d 1204.93 ± 38.52d 1910.61 ± 49.32b
Anthocyanin
 Free form 3.56 ± 0.53d 2.23 ± 0.31d 21.12 ± 0.88b 12.46 ± 0.89c 19.44 ± 1.57b 291.50 ± 8.233a
 Bound form nd nd nd nd nd nd
 Subtotal 3.56 ± 0.53d 2.23 ± 0.31d 21.12 ± 0.88b 12.46 ± 0.89c 19.44 ± 1.57c 291.50 ± 8.233a
Polyphenol form
 Free form 1907.55 ± 45.56cA 2006.12 ± 39.42cA 2382.23 ± 88.31bB 1578.93 ± 33.72eA 1788.32 ± 66.87dB 3174.11 ± 23.96aA
 Bound form 1947.21 ± 77.30cA 988.39 ± 22.21fB 2754.79 ± 122.94aA 1605.52 ± 33.61dA 2498.73 ± 49.38bA 1351.84 ± 42.70eB
 Total 3856.14 ± 111.72c 2994.56 ± 70.11d 5136.67 ± 168.75a 3184.49 ± 115.67d 4286.38 ± 125.32b 4524.44 ± 79.81b
  1. All values are means of replicate determinations ± standard deviation (n = 3). nd indicates none detected. Different lowercase letters in the same row indicate statistical differences (P < 0.05) in the LSD test. Different uppercase letters in the same column of phenolic acid, flavonoid, or polyphenol indicate statistical differences (P < 0.05) in LSD test
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