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

被引：1

作者：

Wang, Lin ^{[1
,2
]}

Peng, Fangjie ^{[3
]}

Yang, Shufang ^{[4
]}

Yang, Yiyun ^{[4
]}

Jiang, Hongzhou ^{[5
]}

Huang, Wuyang ^{[6
]}

Bian, Yuanyuan ^{[1
,2
]}

Li, Bin ^{[1
,2
]}

机构：

[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

[2] Key Lab Hlth Food Nutr & Innovat Mfg Liaoning Prov, Shenyang 110866, Liaoning, Peoples R China

[3] Chaoyang Teachers Coll, Dept Chem & Biol Engn, Chaoyang 122000, Peoples R China

[4] Zhejiang Lanmei Technol Co Ltd, Zhuji 311800, Peoples R China

[5] Anhui Ziyue Biotechnol Co Ltd, Wuhu 241000, Peoples R China

[6] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China

来源：

INDUSTRIAL CROPS AND PRODUCTS | 2024年 / 222卷

基金：

中国国家自然科学基金;

关键词：

Anthocyanins; Antioxidant; Lipid-lowering; Puple corn (Zea mays L); MAIZE ANTHOCYANINS;

D O I：

10.1016/j.indcrop.2024.120084

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

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.

引用

页数：10

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