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-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-173040)
- COST action (Infogest) - FA1005
DOI: 10.1016/j.jff.2014.05.007
ISSN: 1756-4646
WoS: 000342034200007
Scopus: 2-s2.0-84920036751
Collections
Institution/Community
MRIZPTY - JOUR AU - Žilić, Slađana AU - Janković, Marijana AU - Vančetović, Jelena AU - Maksimović, Vuk PY - 2014 UR - http://rik.mrizp.rs/handle/123456789/538 AB - 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 oxidation and these factors must be considered when considering its use. PB - Elsevier Science Bv, Amsterdam T2 - Journal of Functional Foods T1 - Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen VL - 10 SP - 65 EP - 74 DO - 10.1016/j.jff.2014.05.007 UR - conv_886 ER -
@article{ author = "Žilić, Slađana and Janković, Marijana and Vančetović, Jelena and Maksimović, Vuk", year = "2014", 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 oxidation and these factors must be considered when considering its use.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Journal of Functional Foods", title = "Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen", volume = "10", pages = "65-74", doi = "10.1016/j.jff.2014.05.007", url = "conv_886" }
Žilić, S., Janković, M., Vančetović, J.,& Maksimović, V.. (2014). Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. in Journal of Functional Foods Elsevier Science Bv, Amsterdam., 10, 65-74. https://doi.org/10.1016/j.jff.2014.05.007 conv_886
Žilić S, Janković M, Vančetović J, Maksimović V. Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. in Journal of Functional Foods. 2014;10:65-74. doi:10.1016/j.jff.2014.05.007 conv_886 .
Žilić, Slađana, Janković, Marijana, Vančetović, Jelena, Maksimović, Vuk, "Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen" in Journal of Functional Foods, 10 (2014):65-74, https://doi.org/10.1016/j.jff.2014.05.007 ., conv_886 .