Figures & data
Table 1. Content of phenolics and flavonoids in different sweet corn varieties and percentage contribution of free and bound fractions to the total (means ± SD, n = 3).
Table 2. The content of ferulic acid and p-coumaric acid in different sweet corn varieties tested (μg/100g FW) (means ± SD, n = 3).
Table 3. IC50 values of DPPH scavenging activity of different sweet corn varieties determined (mg FW of sample /mL) (means ± SD, n = 3).1
Figure 1. Antioxidant activity of the free and bound phenolic fractions of 8 sweet corn varieties determined by the FRAP assay (n=3, means ± SD) FRAP: Ferric reducing antioxidant power. Means without a common letter are significantly different (p < 0.05).
![Figure 1. Antioxidant activity of the free and bound phenolic fractions of 8 sweet corn varieties determined by the FRAP assay (n=3, means ± SD) FRAP: Ferric reducing antioxidant power. Means without a common letter are significantly different (p < 0.05).](/cms/asset/eca3740e-df54-4e90-aefe-2f3455f7d2b2/ljfp_a_1270964_f0001_b.gif)
Figure 2. Antioxidant activity of the free and bound phenolic fractions of 8 sweet corn varieties determined by cellular antioxidant assay (CAA) (n=3, means ± SD). Means without a common letter are significantly different (p < 0.05).
![Figure 2. Antioxidant activity of the free and bound phenolic fractions of 8 sweet corn varieties determined by cellular antioxidant assay (CAA) (n=3, means ± SD). Means without a common letter are significantly different (p < 0.05).](/cms/asset/9740eeef-2fa3-4307-88b1-4b322fb6c88a/ljfp_a_1270964_f0002_b.gif)
Table 4. Comparison of antioxidant quality of sweet corn extracts with the cellular antioxidant activity (CAA) assay (μmol quercetin equivalent/100 μmol phenolics).1