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ORIGINAL ARTICLE
Year : 2021  |  Volume : 10  |  Issue : 4  |  Page : 275-279

Analysis of nutrients, phytochemicals, antioxidant and antimicrobial activity of corn silk extract (Zea mays L. Stigma)


1 Department of Food Science, Nutrition and Dietetics, Hindustan Institute of Technology and Science, Chennai, Tamil Nadu, India
2 Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, Tamil Nadu, India

Correspondence Address:
Dr. T Sivapriya
Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, Tamilnadu
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/ijhas.IJHAS_148_20

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OBJECTIVE: The objective of the study is to estimate the nutrients, phytochemicals, antioxidant, and antimicrobial activity of Zea mays L. (Poaceae) Stigma maydis. MATERIALS AND METHODS: Aqueous extract of Zea mays L. (Poaceae) Stigma maydis was used for nutrient, phytochemical antioxidant, and antimicrobial analysis. Total carbohydrate, protein, fat, fiber, and energy were assessed according to British Pharmacopeia. Phytochemicals were screened by Trease and Evans method. Antioxidant assay was done by ferric reducing antioxidant power (FRAP) and 1, 1-diphenyl 2-picrylhydrazyl (DPPH) methods. Antimicrobial activity was determined by the agar well-diffusion method. RESULTS: The amount of carbohydrate, protein, fat, fiber, and energy present Zea mays L.(Poaceae) Stigma maydis was 6.12 g, 20.2 g, 0, 1.35 g, and 117.3 kilo calories, respectively. Preliminary phytochemical assay established the presence of phenols, flavonoids, tannins, alkaloids, saponins, terpenoids, glycosides, and steroids. The antioxidant activity was estimated as 76.75% at 700 nm by FRAP assay and 65.19% at 517 nm by DPPH assay. The zone of inhibition was found to be 1.5 mm against Escherichia coli. CONCLUSION: Zea mays L. (Poaceae) Stigma maydis can be used as a functional food to eradicate communicable as well as noncommunicable diseases due to its antioxidant and antimicrobial activity. It can be incorporated into food products for effective usage.


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