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