Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study
Table 3
Profile of polyphenolic compounds—anthocyanins—in the tested maize varieties (mg/kg of dry matter).
No.
RT
Anthocyanins
CHIH 365
CHIH 367
CHIH 503
OPOKA
KUSKUN
1
8.11
Cyanidin-3-glucoside
36.33 ± 2.24a
38.21 ± 3.01a
36.76 ± 2.21a
n.d.
n.d.
2
9.70
Pelargonidin-3-glucoside
0.11 ± 0.01c
0.17 ± 0.01a
0.15 ± 0.01b
n.d.
n.d.
3
10.00
Pelargonidin-3-galactoside
2.41 ± 0.23c
3.79 ± 0.28a
3.35 ± 0.21b
n.d.
n.d.
4
10.50
Peonidin-3-glucoside
12.71 ± 1.07a
13.77 ± 1.29a
9.73 ± 0.98b
n.d.
n.d.
5
11.57
Cyanidin-3-(6′-malonylglucoside)
80.79 ± 4.08b
92.35 ± 4.76a
96.58 ± 5.03a
n.d.
n.d.
6
13.00
Pelargonidin-3-(6′-malonyglucoside)
12.52 ± 1.11b
14.62 ± 1.23a
9.09 ± 0.64c
n.d.
n.d.
7
13.23
Peonidin-3-(6′malonyglucoside)
6.32 ± 0.67a
6.89 ± 0.83a
3.34 ± 0.31b
n.d.
n.d.
8
13.69
Peonidin-3-(6′malonyglucoside)
31.63 ± 2.46b
34.47 ± 2.65a
16.7 ± 1.87c
n.d.
n.d.
9
—
In total:
182.82
204.27
175.7
—
—
a–c—homogeneous groups according to Duncan’s test; n.d.—not detected; limit of detection for comp. 1, 5, and 8—approx. 4 μg/Table 100 mL, for comp. 2, 3, and 4 μg/100 mL and 2 for 7, 8.
