In vitro evaluation of antioxidant property of ethanolic extract of Zea mays var. saccharata
DOI:
https://doi.org/10.18203/2319-2003.ijbcp20253375Keywords:
Antioxidant, DPPH assay, Ethanolic extract, Sweet corn, Zea maysAbstract
Background: Antioxidants play a crucial role in protecting against oxidative stress, which contributes to the pathogenesis of chronic diseases. Corn (Zea mays) is widely consumed and contains bioactive phytochemicals, but its antioxidant potential is not well established.
Methods: This was an in vitro experimental study conducted in the Department of Pharmacology, ACS Medical College and Hospital, Chennai, India, during June to July 2025. Ethanolic extract of fresh corn kernels was prepared by cold maceration. Antioxidant activity was assessed using the Total Antioxidant Capacity (TAC) assay and DPPH radical scavenging assay across concentrations of 20–100 µg/ml. Results were compared with standard antioxidants (ascorbic acid and BHT).
Results: The yield of dried ethanolic extract was 2.5 g from 50 g kernels. TAC showed a dose-dependent increase in activity, while DPPH scavenging ranged from 0% to 11.6%, significantly lower than the BHT standard (63–100%).
Conclusions: The ethanolic extract of Zea mays demonstrated moderate antioxidant potential, supporting its role as a natural source of antioxidants. Further isolation of active phytochemicals and in vivo studies are recommended.
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