Shivraj H. Nile and Se W. Park
Chemical investigations of maize kernels yielded ten phenolic compounds which were structurally established using chromatographic and spectroscopic analysis. The isolated phenolics (M1–M10) were studied for antioxidant abilities by DPPH radical scavenging activity, reducing ability, and OH radical scavenging activity, with α-glucosidase and xanthine oxidase inhibition. The isolated maize phenolics revealed potent xanthine oxidase and α-glucosidase inhibitory activity to that of allopurinaol and acarbose in vitro and in vivo, respectively. The kinetics study with xanthine oxidase reveled competitive type of inhibition to vanillic acid (M2), ferulic acid (M5), 3′-methoxyhirsutrin (M7), and peonidin-3-glucoside (M10) isolated compounds from maize as compared to control allopurinol. Overall, with few exceptions, all the phenolic compounds from maize kernel showed significant biological activities with all parameters examined in this study.