Phytochemicals and antioxidant capacity in four Italian traditional maize (Zea mays L.) varieties.

@article{Capocchi2017PhytochemicalsAA,
  title={Phytochemicals and antioxidant capacity in four Italian traditional maize (Zea mays L.) varieties.},
  author={Antonella Capocchi and Stefania Bottega and Carmelina Span{\`o} and Debora Fontanini},
  journal={International journal of food sciences and nutrition},
  year={2017},
  volume={68 5},
  pages={515-524}
}
Flours of four pigmented (from orange to red and dark red) local Italian corns, studied for their soluble, soluble conjugate, and insoluble-bound phenols and flavonoids, showed a prevalence of the insoluble-bound fraction (70-80%). Correlations were found between the flours antioxidant capacity, measured with CUPRAC, FRAP, and DPPH methods, and soluble… CONTINUE READING