Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study

Table 4

Profile of phenolic acids quantified (mg/kg) in the tested maize varieties.

Phenolic acids	CHIH 365	CHIH 367	CHIH 503	OPOKA
Gallic acid	154.01 ± 8.76c	163.75 ± 8.63b	108.85 ± 6.92d	190.48 ± 9.11a
Protocatechuic acid	9.09 ± 0.65c	9.78 ± 0.79b	10.78 ± 0.78b	36.87 ± 2.85a
(–)-Epicatechin	—	15.67 ± 1.08b	21.57 ± 1.87a	9.07 ± 0.86c
Chlorogenic acid	95.66 ± 4.98b	87.13 ± 4.05c	165.42 ± 8.66a	72.94 ± 3.61d
Neochlorogenic acid	66.21 ± 2.11c	118.25 ± 7.04b	134.34 ± 5.78a	23.18 ± 2.02d
Procyanidin B2	101.96 ± 6.77b	93.18 ± 4.888c	154.38 ± 6.93a	76.12 ± 4.13d
Caffeic acid	304.65 ± 12.28c	323.79 ± 13.12b	544.65 ± 15.28a	274.97 ± 11.32d
Ferulic acid	185.24 ± 9.26c	105.35 ± 6.94d	246.88 ± 10.73a	230.07 ± 10.98b
Sinapic acid	4.56 ± 0.51c	3.99 ± 0.26d	7.70 ± 0.54a	7.04 ± 0.47b
In total:	921.38	920.89	1394.57	920.74

a–d: homogeneous groups according to Duncan’s test.