A comparison of chemical composition, bioactive components and hypoglycemic activity of Stigma maydis obtained from different growing times
Stigma maydis (SM) possesses remarkable nutritional value due to the presence of health-protective chemical constituents in it. Despite its commercial uses, there is a lack of information on changes in the nutritional profile of SM during Shenke 601 waxy corn development by following four different...
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| Format: | Article |
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Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2338650 |
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| author | Yi Zhang Jinxin Pang Lianmou Yao Chunfang Wang Bingjie Chen Qi Zheng Yingxiong Hu Yongjin Qiao |
| author_facet | Yi Zhang Jinxin Pang Lianmou Yao Chunfang Wang Bingjie Chen Qi Zheng Yingxiong Hu Yongjin Qiao |
| author_sort | Yi Zhang |
| collection | DOAJ |
| description | Stigma maydis (SM) possesses remarkable nutritional value due to the presence of health-protective chemical constituents in it. Despite its commercial uses, there is a lack of information on changes in the nutritional profile of SM during Shenke 601 waxy corn development by following four different maturity stages (silking stage; blister stage; milky stage; dough stage). In this study, the ideal times for the development of seven active compounds (polysaccharides, saponin, rutin, luteolin, quercetin, kaempferol and chlorogenic acid) were at the silking stage. The total flavonoid and total phenol content increased as the SM matured. Except for the above-mentioned active compounds, the content of major nutritional components of dough stage was higher than that of three other stages. The extract of Stigma maydis exhibited good α-amylase, α-glucosidase and pancreatic lipase inhibition activities. The ethanolic SM extracts showed better inhibitory effects than aqueous SM extracts with a dose–effect relationship. The hypoglycemic activity of ethanolic extract was higher than that of aqueous extract at each stage. This provided an important basis for the application of SM. |
| format | Article |
| id | doaj-art-48bd4fc5da02468f99caa9fe30f96d9f |
| institution | Kabale University |
| issn | 2331-1932 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-48bd4fc5da02468f99caa9fe30f96d9f2024-12-13T09:52:52ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322024-12-0110110.1080/23311932.2024.2338650A comparison of chemical composition, bioactive components and hypoglycemic activity of Stigma maydis obtained from different growing timesYi Zhang0Jinxin Pang1Lianmou Yao2Chunfang Wang3Bingjie Chen4Qi Zheng5Yingxiong Hu6Yongjin Qiao7Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai, P.R. ChinaShanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai, P.R. ChinaShanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai, P.R. ChinaShanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai, P.R. ChinaShanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai, P.R. ChinaShanghai Shuneng Irradiation Technology Co., Ltd, Shanghai, P.R. ChinaCrop Breeding and Cultivating Institute, Shanghai Academy of Agricultural Sciences, Shanghai, P.R. ChinaShanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai, P.R. ChinaStigma maydis (SM) possesses remarkable nutritional value due to the presence of health-protective chemical constituents in it. Despite its commercial uses, there is a lack of information on changes in the nutritional profile of SM during Shenke 601 waxy corn development by following four different maturity stages (silking stage; blister stage; milky stage; dough stage). In this study, the ideal times for the development of seven active compounds (polysaccharides, saponin, rutin, luteolin, quercetin, kaempferol and chlorogenic acid) were at the silking stage. The total flavonoid and total phenol content increased as the SM matured. Except for the above-mentioned active compounds, the content of major nutritional components of dough stage was higher than that of three other stages. The extract of Stigma maydis exhibited good α-amylase, α-glucosidase and pancreatic lipase inhibition activities. The ethanolic SM extracts showed better inhibitory effects than aqueous SM extracts with a dose–effect relationship. The hypoglycemic activity of ethanolic extract was higher than that of aqueous extract at each stage. This provided an important basis for the application of SM.https://www.tandfonline.com/doi/10.1080/23311932.2024.2338650Stigma maydismaturity stagechemical compositionbioactive componentshyperglycemic activityM. Luisa Escudero-Gilete, Universidad de Sevilla, SPAIN |
| spellingShingle | Yi Zhang Jinxin Pang Lianmou Yao Chunfang Wang Bingjie Chen Qi Zheng Yingxiong Hu Yongjin Qiao A comparison of chemical composition, bioactive components and hypoglycemic activity of Stigma maydis obtained from different growing times Cogent Food & Agriculture Stigma maydis maturity stage chemical composition bioactive components hyperglycemic activity M. Luisa Escudero-Gilete, Universidad de Sevilla, SPAIN |
| title | A comparison of chemical composition, bioactive components and hypoglycemic activity of Stigma maydis obtained from different growing times |
| title_full | A comparison of chemical composition, bioactive components and hypoglycemic activity of Stigma maydis obtained from different growing times |
| title_fullStr | A comparison of chemical composition, bioactive components and hypoglycemic activity of Stigma maydis obtained from different growing times |
| title_full_unstemmed | A comparison of chemical composition, bioactive components and hypoglycemic activity of Stigma maydis obtained from different growing times |
| title_short | A comparison of chemical composition, bioactive components and hypoglycemic activity of Stigma maydis obtained from different growing times |
| title_sort | comparison of chemical composition bioactive components and hypoglycemic activity of stigma maydis obtained from different growing times |
| topic | Stigma maydis maturity stage chemical composition bioactive components hyperglycemic activity M. Luisa Escudero-Gilete, Universidad de Sevilla, SPAIN |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2024.2338650 |
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