Czech J. Food Sci., 2013, 31(2):148-155 | DOI: 10.17221/194/2012-CJFS

Antioxidative activity of five flavones glycosides from corn silk (Stigma maydis)Original Paper

Shun-Cheng Ren1, Qing-Qing Qiao1, Xiao-Lin Ding2
1 School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China,
2 School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

Five flavones glycosides (i.e., 2''-O-α-l-rhamnosyl-6-C-3''deoxyglucosyl-3'-methoxyluteolin, ax-5'-methane-3'-methoxymaysin, ax-4''-OH-3'-methoxymaysin, 6,4'-dihydroxy-3'-methoxyflavone-7-O-glucoside, and 7,4'-dihydroxy-3'-methoxyflavone-2''-O-α-l-rhamnosyl-6-C-fucoside) were successfully isolated from corn silk and identified. We evaluated their antioxidant activity among in vitro assay systems. Most of the flavones glycosides showed a high antioxidant activity in a lecithin liposome system, as well as a strong scavenging activity against radicals such as 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide, and hydroxyl radicals. The study indicated that the corn silk flavonoids, especially 6, 4'-dihydroxy- 3'-methoxyflavone-7-O-glucoside, may be beneficial natural food antioxidants.

Keywords: flavonoids; antioxidant; radical scavenger

Published: April 30, 2013  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Ren S, Qiao Q, Ding X. Antioxidative activity of five flavones glycosides from corn silk (Stigma maydis). Czech J. Food Sci. 2013;31(2):148-155. doi: 10.17221/194/2012-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Bushman B.S. (2002): The genetic basis of chlorogenic acid synthesis in maize. [PhD Dissertation] University of Missouri-Columbia, USA.
    2. Conception S.M., Jose A.L., Fulgencio S.C. (1999): Free radical scavenging capacity and inhibition of lipid oxidation of wines, gape juices and related polyphenolic constituents. Food Research International, 32: 407-412. Go to original source...
    3. Fang Y.Z., Zheng R.L. (1993): Advances in Free Radical Life Sciences (I). Atomic Energy Press, Beijing: 118-125.
    4. Fan X.B., Li C.J., Sha D.N., Hu W.L., Hu T.X. (1998): The establishment of phenathroline chemiluminescent system for measuring *OH radical. Basic Medical Sciences and Clinincs, 18: 68-71.
    5. Frankel E.N., Bosanek C.A., Meyer A.S. (1998): Commercial grape juices inhibit in the vitro oxidation of human low-density lipoproteins. Journal of Agricultural and Food Chemistry, 46: 834-838. Go to original source...
    6. Guo S.H., Zhou M.H., Li S.M., Li Y.Q. (1998a): Studies on flavonoids in leaves of Phellodendron chinense Schneid. Journal of Jinan University (Nature Science & Medicine Edition), 19: 68-72.
    7. Gao Z.H., Huang K.X., Xu H.B. (1998b): Progress of studies in the bioactivities of flavonoids extracted from Scutellaria baicalensis. Chinese Pharmaceutical Journal, 33: 705-707.
    8. Gao Z., Zou K., Liao Q.B. (2002): Scavenging effects of Dipsacus asper Wall. on DPPH * radical group. Journal of China Three Gorges University (Natural Sciences), 24: 366-368.
    9. Heinonen I.M., Meyer A.S., Frankel E.N. (1998): Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. Journal of Agricultural and Food Chemistry, 46: 4107-4112. Go to original source...
    10. Hu T.X. (1997): Free Radicals Scientific Progress. V. Atomic Energy Press, Beijing: 65-67.
    11. Huang S.W., Frankel E.N. (1997): Antioxidant activity of tea catechins in different lipid systems. Journal of Agricultural and Food Chemistry, 45: 3033-3038. Go to original source...
    12. Kazuki K., Takatoshi Y., Hitoshi A., Gen-ichi D. (1998): Antimutagenicity of flavones and flavonols to heterocyclic amines by specific and strong inhibition of the cytochrome P450 1A family. Bioscience, Biotechnology and Biochemistry, 62: 970-977. Go to original source... Go to PubMed...
    13. Labuza T.D. (1971): Kinetics of lipid oxidation in foods. Critical Reviews in Food Technology, 7: 355-395. Go to original source...
    14. Li X.J., Zhao B.L., Hou J.W., Xin W.J., Ju H.S., Han Z.W. (1990): Scavenging effect of total flavonoids of hippophae on active oxygen radicals. Chinese Pharmacological Bulletin, 6: 97-101.
    15. Li W., Chen Y., Yang M. (1995): Studies on decreasing blood sugar of corn silk. Chinese Traditional Herb Drugs, 6: 305.
    16. Li N.A., Liu J.-H., Zhang J., Yu B.-Y. (2008): Comparative evaluation of cytotoxicity and antioxidative activity of 20 flavonoids. Journal of Agricultural and Food Chemistry, 56, 3876-3883. Go to original source... Go to PubMed...
    17. Lim B.P., Nagao A., Terao J., Tanaka K., Suzuki T., Takama K. (1992): Antioxidant activity of xanthophylls on peroxyl radical-mediated phospholipid peroxidation. Biochimica et Biophysica Acta (BBA)/Lipids and Lipid Metabolism, 1126: 178-184. Go to original source... Go to PubMed...
    18. Liu Q. (1995): Study on hypoglycemic effect of corn silk extract. Chinese Traditional Herb Drugs, 6: 379.
    19. Liu L.H., Wan X.C., Li D.X. (2002): Research progress on structure-activity relationships of the antioxidant activity of flavonoids. Journal of Anhui Agricultural University, 29: 265-270.
    20. Ma H., Gao L. (1998): Study on effect of corn silk extract (ESM) on K562 and SGS cell. Journal of Nanjing University of Traditional Chinese Medicine (Natural Science), 1: 28-29.
    21. McDonald R.E., Hultin H.O. (1991): Some characteristics of the enzyme lipid peroxidation systems in the retina. Ophthalmic Research, 23: 196-203. Go to original source... Go to PubMed...
    22. Muthia R.R., Paramasivam M. (2004): Free radicals scavenging efficiency of a few naturally occurring flavonoids: A comparative study. Journal of Agricultural and Food Chemistry, 52: 7389-7394. Go to original source... Go to PubMed...
    23. Namba T., Xu H., Kadota S., Hattori M., Takahashi T., Kojima Y. (1993): Inhibition of Ig E formation in mice by glycoproteins from corn silk. Phytotherapy Research, 3: 227-230. Go to original source...
    24. Ren S.C., Ding X.L. (2004): Isolation and identification of flavonoids from corn silk (Zea mays). Chinese Traditional Herb Drugs, 8: 857-858.
    25. Ren S.C., Ding X.L. (2007): Isolation of flavonoids in corn silk and their chemical struture identification. Journal of Henan University of Technology (Nature Science Edition), 4: 34-36.
    26. Ren S.C., Liu Z.L., Ding X.L. (2009): Isolation and identification of two novel flavones glycosides from corn silk (Stigma maydis). Journal of Medicinal Plants Research, 3: 1008-1015.
    27. Shahidi F., Janitha P.K., Wanasandura P.D. (1992): Phenolic antioxidants. Critical Reviews in Food Science and Nutrition, 32: 67-103. Go to original source... Go to PubMed...
    28. Snook M.E., Widstrom N.W., Wiseman B.R., Byrne P.F., Harwood J.S., Costello C.E. (1995): New C-4-hydroxy derivatives of maysin and 3-methoxymaysin isolation from corn silks (Zea mays). Journal of Agricultural and Food Chemistry, 43: 2740-2745. Go to original source...
    29. Tang L.H., Ding X.L. (1995): Bio-active substances from corn silk-corn silk polysaccharide (CSPS) and its immunological enhancing function. Journal of Wuxi University of Light Industry, 4: 319-324.
    30. Waiss A.C., Chan B.G., Elliger C.A., Wiseman B.R., McMillian W.W., Widstrom N.W., Zuber M.S., Keaster A.J. (1979): Maysin, a flavone glycoside from corn silks with antibiotic activity toward corn earworm. Journal of Economic Entomology, 72: 256-258. Go to original source...
    31. Wang D., Guo R. (1991): Studies on diuretic action of corn silk. Inner Mongolia Traditional Chinese Medicine, 2: 38-39.
    32. Wang C.L., Liu L. (1989): Determination of hydroxyl radical from ascorbic acid by colorimetry. Progess in Biochemistry and Biophysics, 16: 473-475.
    33. Wang H., Cao G.H., Prior R.L. (1997): Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry, 45: 304-309. Go to original source...
    34. Yi O.-S.., Meyer A.S., Frankel E.N. (1997): Antioxidant activity of grape extracts in a lecithin liposome system. Journal of the American Oil Chemists' Society, 74: 1301-1307. Go to original source...
    35. Yu S.Y., Cui H.B. (2001): Advances in the Healthy Foods of China. People's Medical Publishing House, Beijing: 96.
    36. Zhao B.L. (2002): Oxygen Free Radicals and Natural Antioxidants. The Science Publishing Company, Beijing: 24-107.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content