Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen
Abstract
The nutritional composition, the phenolic profiles and antioxidant capacity of the floral pollen from maize genotypes were evaluated. In addition, the antioxidant capacity, browning and wavelength spectra of melanoidins were investigated in the pollen samples stored at 4 degrees C for 7 days, dried at 40 degrees C for 6 h and exposed to a temperature of 100 degrees C during 12 h. The results showed that different maize pollen samples had diverse nutritional composition, antioxidant capacity and phenolic compounds were a major contributor to their antioxidant activities. Sweet maize pollen with the highest content of total phenolics and flavonoids had the highest antioxidant capacity (104.38 mmol trolox eq/kg). Quercetin diglycoside was the most abundant flavonoid in all pollen samples. Floral maize pollen could be used as a functional food ingredients, and dietary supplement with therapeutic effects. However, pollen is very susceptible to processes of Maillard reaction and phenolics ox...idation and these factors must be considered when considering its use.
Keywords:
Floral maize pollen / chemical composition / Phenolics / Flavonoids / antioxidant activity / BrowningSource:
Journal of Functional Foods, 2014, 10, 65-74Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-MESTD-Technological Development (TD or TR)-31069)
- The membranes as sites of interaction between the intracellular and apoplastic environments: studies of the bioenergetics and signaling using biophysical and biochemical techniques. (RS-MESTD-Basic Research (BR or ON)-173040)
- COST action (Infogest) - FA1005
DOI: 10.1016/j.jff.2014.05.007
ISSN: 1756-4646