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dc.contributor.authorElemosho, A.O.
dc.contributor.authorIrondi, E.A.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorAjani, E.O.
dc.contributor.authorMenkir, A.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2022-03-30T15:30:51Z
dc.date.available2022-03-30T15:30:51Z
dc.date.issued2021
dc.identifier.citationElemosho, A.O., Irondi, E.A., Alamu, E.O., Ajani, E.O., Menkir, A. & Maziya-Dixon, B. (2021). Antioxidant and starch-hydrolyzing enzymes inhibitory properties of striga-resistant yellow-orange maize hybrids. Molecules, 26(22), 1-13.
dc.identifier.issn1420-3049
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7395
dc.description.abstractMost of the health benefits derived from cereals are attributed to their bioactive compounds. This study evaluated the levels of the bioactive compounds, and the antioxidant and starch-hydrolyzing enzymes inhibitory properties of six pipeline Striga-resistant yellow-orange maize hybrids (coded AS1828-1, 4, 6, 8, 9, 11) in vitro. The maize hybrids were grown at the International Institute of Tropical Agriculture (IITA), Nigeria. The bioactive compounds (total phenolics, tannins, flavonoids, and phytate) levels, antioxidant (DPPH• and ABTS•+ scavenging capacity and reducing power) and starch-hydrolyzing enzymes (α-amylase and α-glucosidase) inhibitory activities of the maize hybrids were determined by spectrophotometry. At the same time, carotenoids were quantified using a reverse-phase HPLC system. The ranges of the bioactive compounds were: 11.25–14.14 mg GAE/g (total phenolics), 3.62–4.67 mg QE/g (total flavonoids), 3.63–6.29 mg/g (tannins), 3.66–4.31% (phytate), 8.92–12.11 µg/g (total xanthophylls), 2.42–2.89 µg/g (total β-carotene), and 3.17–3.77 µg/g (total provitamin A carotenoids). Extracts of the maize hybrids scavenged DPPH• (SC50: 9.07–26.35 mg/mL) and ABTS•+ (2.65–7.68 TEAC mmol/g), reduced Fe3+ to Fe2+ (0.25 ± 0.64–0.43 ± 0.01 mg GAE/g), and inhibited α-amylase and α-glucosidase, with IC50 ranges of 26.28–52.55 mg/mL and 47.72–63.98 mg/mL, respectively. Among the six clones of the maize hybrids, AS1828-9 had the highest (p < 0.05) levels of tannins and phytate and the strongest antioxidant and starch-hydrolyzing enzymes inhibitory activities. Significant correlations were observed between total phenolics and the following: ABTS•+ (p < 0.01, r = 0.757), DPPH• SC50 (p < 0.01, r = −0.867), reducing power (p < 0.05, r = 0.633), α-amylase IC50 (p < 0.01, r = −0.836) and α-glucosidase IC50 (p < 0.05, r = −0.582). Hence, the Striga-resistant yellow-orange maize hybrids (especially AS1828-9) may be beneficial for alleviating oxidative stress and postprandial hyperglycemia.
dc.description.sponsorshipInternational Institute of Tropical Agriculture
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1-13
dc.language.isoen
dc.subjectMaize
dc.subjectPhenolic
dc.subjectFlavonoids
dc.subjectTannins
dc.subjectCarotenoids
dc.subjectPhytic Acid
dc.subjectAlpha Glucosidase
dc.subjectAlpha Amylase
dc.titleAntioxidant and starch-hydrolyzing enzymes inhibitory properties of Striga-resistant yellow-orange maize hybrids
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.affiliationKwara State University
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidELEMOSHO:2021
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAflatoxin
cg.iitasubjectAgronomy
cg.iitasubjectFood Security
cg.iitasubjectMaize
cg.iitasubjectNutrition
cg.iitasubjectSocioeconomy
cg.iitasubjectValue Chains
cg.journalMolecules
cg.notesOpen Access Journal; Published online: 15 Nov 2021
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.3390/molecules26226874
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierAbebe Menkir: 0000-0002-5907-9177
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue22
cg.identifier.volume26
cg.contributor.acknowledgementsThe authors are grateful to the Food and Nutrition Sciences laboratory (FNSL) and the Maize Improvement Program (MIP), IITA, Ibadan, Nigeria, for providing the laboratory facilities and plant materials used in this study. The support from Mr Adesokan Michael (FNSL) and Mr Tayo Ojo (MIP) is also acknowledged.


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