Antioxidant capacity and in vitro lipid-lowering effect of purple corn (Zea mays L.) processed by different methods

IF 5.6 1区农林科学 Q1 AGRICULTURAL ENGINEERING

Industrial Crops and Products Pub Date : 2024-11-17 DOI:10.1016/j.indcrop.2024.120084

Lin Wang , Fangjie Peng , Shufang Yang , Yiyun Yang , Hongzhou Jiang , Wuyang Huang , Yuanyuan Bian , Bin Li

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引用次数: 0

Abstract

Purple corn (Zea mays L.) contains numerous anthocyanins, and its excellent antioxidant ability that could promote health. However, the research is insufficient about the antioxidant ablilty and the lipid lowering effect in vitro of purple corn anthocyanins with hot-processing. Therefore, purple corn were treated with heat processing methods (boiling, steaming, and baking), and researched on the anthocyanins in purple corn. Oleic acid can inhibit fat deposition and free radicals induced by HepG2 cells. The results showed that anthocyanins of purple corn have significant antioxidant effects and lipid lowering in vitro. With unprocessed sample as the control, the antioxidant capacity and lipid lowering effect were higher with baked purple corn than that with steamed and boiled in vitro. This study provides new ideas and insights to create a new product channel for purple corn.

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不同方法加工的紫玉米的抗氧化能力和体外降脂效果

紫玉米（Zea mays L.）含有大量花青素，其卓越的抗氧化能力可促进健康。然而，有关热加工紫玉米花青素的抗氧化能力和体外降血脂作用的研究尚不充分。因此，对紫玉米进行了热加工（煮、蒸、烤），并对紫玉米中的花青素进行了研究。油酸能抑制脂肪沉积和 HepG2 细胞诱导的自由基。结果表明，紫玉米中的花青素具有显著的体外抗氧化和降脂作用。以未经加工的样品为对照，体外烘烤紫玉米的抗氧化能力和降脂效果均高于蒸煮紫玉米。这项研究为开辟紫玉米新产品渠道提供了新思路和新见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Industrial Crops and Products 农林科学-农业工程

CiteScore

9.50

自引率

8.50%

发文量

1518

审稿时长

43 days

期刊介绍： Industrial Crops and Products is an International Journal publishing academic and industrial research on industrial (defined as non-food/non-feed) crops and products. Papers concern both crop-oriented and bio-based materials from crops-oriented research, and should be of interest to an international audience, hypothesis driven, and where comparisons are made statistics performed.