Abstract

Food, historically known for nutrient composition, is gaining burgeoning  interest as a ubiquitous source of bioactive, non-nutrient phytochemicals manifesting antioxidant synergism within body. Maize (Zea mays L.) has been explored in this study for its antioxidant vitamins content, phytochemical profile and antioxidant capacity. Preliminary phase of sample extraction was carried out by preparing aqueous-organic extracts from maize and, thereafter, these extracts were subjected to quantification of total phenols, flavonoids, antioxidant activities expressed in terms of DPPH (2,2-Diphenyl-1-picrylhydracyl) radical scavenging assay, ABTS (2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assay and FRAP (Ferric reducing antioxidant power) assay. Results revealed this cereal to be a potential food source of antioxidant network, mean values of β-carotene, total phenols, total flavonoids, DPPH, ABTS, FRAP being 167.44±2.05 µg/100g, 216.66±20.82 mg GAE/100g, 35.75±2.88 mg CE/100g, 460±10 mg TE/100g, 506.00±5.29 mg TE/100g and 223.47±18.05 mg FeSO₄/100g respectively. Though vitamin C content was not appreciable, but increased antioxidant activity of maize emanating from other antioxidant classes compensate for this deficit. Overall, intake of maize as a source of functional ingredient is recommended to promote health and halt insurmountable scenario of chronic, degenerative diseases.

Keywords: Maize, phenolics, vitamins, antioxidants, antiradical efficacy.

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