phenolic acid/zea mays

Blue maize is an excellent source of bioactive components such as phenolic acids and anthocyanins but when it is processed for human consumption, these compounds decrease considerably. Therefore, blue maize could be directed to produce nutraceutical extracts. The aim of this study was to evaluate

Changes in structural features of feraxan (feruloylated arabinoxylans) in cell walls during development of maize (Zea mays L.) coleoptiles were investigated by analysis of fragments released by feraxanase, a specific enzyme purified from Bacillus subtilis. The following patterns were identified: (a)

Biostimulants improve yield, quality, and stress acclimation in crops. In this work, we tested the possibility of using phenolics-rich extracts from spelt (Triticum dicoccum L.) husks to attenuate the effects of salt stress (100-200 mM NaCl) in maize. Two methanolic extracts were prepared from the

Structural features of feruloylated arabinoxylan (feraxan) present in Zea mays L. (hybrid B 73 x Mo 17) coleoptile cell walls have been studied using a purified feraxan-dissociating enzyme (feraxanase) and an alpha-arabinofuranosidase. This experimental approach has demonstrated the following. (a)

Maize (Zea mays L.) is a multipurpose crop, which is immensely used worldwide for its nutritional as well as medicinal properties. This study evaluates the effect of varying concentrations of nitrogen (N) on accumulation of phenolic acids and antioxidant activity in different maize cultivars,

The effect of exogenously applied silicon (Si) on plant growth, lipid peroxidation, total phenolic compounds and non-protein thiols was studied in two maize varieties (Zea mays L. vars. Kneja 605, 434) differing in sensitivity to excess manganese (Mn). Based on the density of brown spots per leaf

An alteration in the secondary metabolism of maize (Zea mays L.) genetically modified with the wheat oxalate oxidase (OxO) gene was observed using HPLC and fluorescence microscopy. Phenolic concentrations in the OxO lines were significantly increased, but DIMBOA synthesis was reduced due to a

Dietary phytic acid is a major causative factor for low Zn bioavailability in many cereal- and legume-based diets. The bioavailability of Zn in seed of low phytic acid (lpa) variants of maize ( Zea mays L.), rice ( Oryza sativa L.), and barley ( Hordeum vulgare L.) was evaluated using a suckling rat

The contents of free and total phenolic acids and alk(en)ylresorcinols were analyzed in commercial products of eight grains: oat (Avena sativa), wheat (Triticum spp.), rye (Secale cerale), barley (Hordeum vulgare), buckwheat (Fagopyrum esculentum), millet (Panicum miliaceum), rice (Oryza sativa),

Secreted slime isolated from the incubation medium of Zea mays roots maintained axenically contains fucose, arabinose, xylose, galactose, and glucose as the major monosaccharides. The slime preparation contains low levels (3% weight/weight [w/w]) of uronic acids. Methylation analysis reveals an

Corn (Zea mays L.) growth and development is often limited by the availability of phosphate. We thus hypothesized that phosphate fertilization may increase the contents of (poly)phenols, carotenoids, and tocochromanols (vitamin E) in corn grains. Corn plants cultivated on a soil fertilized

An approach based on solid-phase extraction for the effective separation of free phytosterols/phytostanols and phytosteryl/phytostanyl fatty acid and phenolic acid esters from cereal lipids was developed. The ester conjugates were analyzed in their intact form by means of capillary gas

Seaweed extracts can be employed as biostimulants during crop cultivation owing to their positive effects on plant performance. Therefore, in this study one extract from Laminaria (A) and five extracts from Ascophyllum nodosum (B-F) were assayed on maize (Zea mays L.) plants supplied for 2 days with

In this study, the contents of total phenolics, flavonoids, anthocyanins, β-carotene, and lutein as well as free, conjugated, and insoluble bound phenolic acids were determined in whole kernels of 10 different colored maize genotypes. In addition, the antioxidant activity was evaluated as radical

Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant power of raw and popped popcorn