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. 2023 Jan 18;12(3):448.
doi: 10.3390/plants12030448.

Phenolic Profile and In Vitro Antioxidant Activity of Different Corn and Rice Varieties

Corinne Bani  1 , Chiara Di Lorenzo  1 , Patrizia Restani  1   2 , Francesca Mercogliano  1 , Francesca Colombo  1
Affiliations

Phenolic Profile and In Vitro Antioxidant Activity of Different Corn and Rice Varieties

Corinne Bani et al. Plants (Basel). .

Abstract

Celiac disease (CD) is an autoimmune disease. To date, the only universally recognized treatment for CD is the gluten-free diet (GFD). Despite the GFD, a state of inflammation and oxidative stress could remain at the intestinal level of celiac patients. Several components of the diet, such as phenolic compounds with known antioxidant properties, could play a protective role in the inflammatory state of patients with CD. The objective of this study was the characterization of the phenolic profile and the antioxidant capacity of pigmented cereals (rice and corn) from the Italian market and farms. Different in vitro methods were applied: Folin-Ciocalteu assay, pH differential method, DPPH assay, TEAC assay, and High-Performance Thin Layer Chromatography technique. According to the results, pigmented varieties are possible valuable sources of phenolic compounds and anthocyanins with high antioxidant activity. They could be used as alternative ingredients for the formulation of gluten-free products.

Keywords: celiac disease; in vitro antioxidant activity; phenolic compounds; pigmented cereals.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Linear regression between soluble phenolic content (SPC) and the in vitro antioxidant activity (AOA), measured with DPPH (green line) and TEAC assays (blue line) in rice samples.
Figure 2
Figure 2
Linear regression between soluble phenolic content (SPC) and the in vitro antioxidant activity (AOA) measured with DPPH (green line) and TEAC assays (blue line) in corn samples.
Figure 3
Figure 3
HPTLC patterns of the composition of phenolic compounds of the ethanol fraction of rice varieties detected at visible light after derivatization with DPPH solution. Standard phenolic acids are run in parallel. FA: ferulic acid, CA: coumaric acid, CH: chlorogenic acid, VN: vanillic acid, GA: gallic acid, SY: syringic acid, HD: dihydroxybenzoic acid, OR: Originario brown, ERM: Ermes brown, KOL: Kolorado brown, VEN: Venere brown, NRN: Nerone brown.
Figure 4
Figure 4
HPTLC patterns of the composition of phenolic compounds of the ethanol fraction of corn varieties detected at visible light after derivatization with DPPH solution. Standard phenolic acids are run in parallel. FA: ferulic acid, CA: coumaric acid, CH: chlorogenic acid, VN: vanillic acid, GA: gallic acid, SY: syringic acid, HD: dihydroxybenzoic acid, OTb: Ottofile brown 2019, RRb: Rosso di Rovetta brown, NSb ’18: Nostrano Isola brown 2018, NSb ’19: Nostrano Isola brown 2019, PGb ’19: Pignoletto brown 2019, PGb ’18: Pignoletto brown 2018, PG ’18: Pignoletto 2018.
Figure 5
Figure 5
HPTLC patterns of the composition of phenolic compounds of the ethanol fraction of corn varieties detected at visible light after derivatization with DPPH solution. Standard phenolic acids are run in parallel. FA: ferulic acid, CA: coumaric acid, CH: chlorogenic acid, VN: vanillic acid, GA: gallic acid, SY: syringic acid, HD: dihydroxybenzoic acid, Sca: Scagliolo, ScaBRP: Scagliolo BRP, OSb: Ostenga brown.
Figure 6
Figure 6
Rice and corn samples included in this study.
See this image and copyright information in PMC

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