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Molecules 2018, 23(6), 1425; https://doi.org/10.3390/molecules23061425

UPLC-ESI-QTOF-MS2-Based Identification and Antioxidant Activity Assessment of Phenolic Compounds from Red Corn Cob (Zea mays L.)

1
Department of Food Science and Technology, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
2
School of Health Science, Autonomous University of Coahuila, Piedras Negras, Coahuila 26090, Mexico
3
Laboratory of Chemistry and Biochemistry, School of Agronomy, Autonomous University of Nuevo León, General Escobedo, Nuevo León 66050, Mexico
4
School of Medicine, Autonomous University of Coahuila, Piedras Negras, Coahuila 26090, Mexico
*
Author to whom correspondence should be addressed.
Academic Editor: Susana M. Cardoso
Received: 10 May 2018 / Revised: 9 June 2018 / Accepted: 11 June 2018 / Published: 12 June 2018
(This article belongs to the Special Issue The Antioxidant Capacities of Natural Products)
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Abstract

In this study, the extraction of phenolic antioxidants from red corn cob was carried out using ultrasound-assisted extraction (UAE). The solid:liquid ratio and extraction time were evaluated when obtaining these bioactive compounds. The total phenolic contents were evaluated using the Folin Ciocalteu method, while the antioxidant activity was measured by ABTS•+ and DPPH assays. The amount of phenolic compounds ranged from 215.17 ± 33.49 to 527.33 ± 103.79 GAE mg/100 g and, overall, high solid:liquid ratios and time periods release more phenolic compounds. Moreover, the red corn cob extracts showed higher radical scavenging capacity according to the results obtained using the ABTS•+ technique compared to the DPPH test. The coupling of liquid chromatography and mass spectrometry assay allowed the determination of 11 phenolic compounds, including phenolic acids and flavonoids. Thus, our results demonstrated for the first time the potential of red corn cob as a source of bioactive compounds, which might be included in food and pharmacological preparations. View Full-Text
Keywords: phenols compounds; red corn cob; ultrasonic-assisted extraction; UPLC-MS2 phenols compounds; red corn cob; ultrasonic-assisted extraction; UPLC-MS2
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Hernández, M.; Ventura, J.; Castro, C.; Boone, V.; Rojas, R.; Ascacio-Valdés, J.; Martínez-Ávila, G. UPLC-ESI-QTOF-MS2-Based Identification and Antioxidant Activity Assessment of Phenolic Compounds from Red Corn Cob (Zea mays L.). Molecules 2018, 23, 1425.

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