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.
TY - 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
ER -
@article{
author = "Žilić, Slađana and Janković, Marijana and Vančetović, Jelena and Maksimović, Vuk",
year = "2014",
url = "http://rik.mrizp.rs/handle/123456789/538",
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"
}
Žilić, S., Janković, M., Vančetović, J.,& Maksimović, V. (2014). Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen.
Journal of Functional Foods
Elsevier Science Bv, Amsterdam., 10, 65-74.
https://doi.org/10.1016/j.jff.2014.05.007
Žilić S, Janković M, Vančetović J, Maksimović V. Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. Journal of Functional Foods. 2014;10:65-74
Žilić Slađana, Janković Marijana, Vančetović Jelena, Maksimović Vuk, "Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen" Journal of Functional Foods, 10 (2014):65-74,
https://doi.org/10.1016/j.jff.2014.05.007 .
