Comprehensive Evaluation of Antioxidant Capacity in vitro of Different Varieties of Fresh Corn

doi:10.7668/hbnxb.20191766

Abstract

Abstract: The purpose of this study was to investigate the difference of antioxidant capacity among different varieties of fresh corn, and to select fresh eating corn varieties with strong antioxidant capacity, 19 different varieties of fresh eating corn, such as Jingzinuo 219, were used as experimental materials, Six physiological indexes of fresh eating corn were determined, including anthocyanin content, oligomeric proantho cyanidins(OPC), reduction capacity, flavoid content, hydroxyl radical scavenging rate and total phenols(TP).The comprehensive evaluation and classification of antioxidant capacity of fresh corn varieties were carried out by using membership function analysis and cluster analysis:there were differences in antioxidant indexes among different varieties of fresh corn. Among the single indicators:The anthocyanin content of Heizhenzhu was the highest (1 809.12 mg/kg), and that of other varieties was between 1 482.75-12.49 mg/kg;the oligomeric proantho cyanidins in Heinuo 5008 was the highest, which was 0.47 mg/g, while that of the other varieties was between 0.24-0.10 mg/g;the hydroxyl free radical scavenging rate of Zhuozihuaqingsutianyumi was the highest, which was 0.96%, and the other varieties were between 0.95% and 0.79%;the flavonoid content of Jingzinuo 219 was the highest, which was 1.28 mg/g, and the other varieties were between 1.23-0.12 mg/g;the reducing ability of Zhuozihuaqingsutianyumi was the highest, 445.87 U/g, and the other varieties were between 335.41 and 85.47 U/g;the content of total phenol in Zhuozihuaqingsutianyumi was the highest, which was 54.67 mg/g, and the other varieties were between 52.19-21.02 mg/g. Through the comparison of the comprehensive evaluation D value of six physiological indexes of the fresh eating corn varieties, it was found that the comprehensive D value of antioxidant capacity of Zhuozihuaqingsutianyumi was the highest, D value was 0.87, followed by Jingzinuo 219(0.67)and Heizhenzhu(0.66), and the comprehensive evaluation D value was above 0.60. Cluster analysis was carried out by using the D value of comprehensive evaluation of anti oxidation ability, the cluster results could reflect the antioxidant capacity of fresh corn varieties, among them, Zhuozihuaqingsutianyumi, Jingziluo 219 and Heizhenzhu had strong antioxidant capacity and good stability.

Key words: Fresh corn, Antioxidant capacity, Comprehensive evaluation, Anthocyanin

CLC Number:

S513.01

LU Baishan, DONG Hui, SHI Yaxing, ZHAO Jiuran, XU Li, LIU Hui, ZHANG Cuifen. Comprehensive Evaluation of Antioxidant Capacity in vitro of Different Varieties of Fresh Corn[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2021, 36(S1): 101-110. doi: 10.7668/hbnxb.20191766.

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