Antioxidant activity and phenolic compounds from the fermented sweet corn silk Zea mays L.
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Abstract
Corn silk is classified as agricultural waste. The corn silk has the effect of expelling heat, diuretic, treating nephritis, treating jaundice, nourishing the liver, curing diabetes and treating sinusitis. Numerous health advantages of bioactive substances and antioxidant activity have also been discovered in corn silk. The objectives of this study were prepared by fermentation method to extract bioactive substances from corn silk. Which fermentation can add value to food products. This affects the amount of bioactive substances as well. This study aimed to examine the condition of submerged fermentation as well as the fermented water's functional properties of the fermented water, specifically its antioxidant activity including all phenolic substances. Method for experimenting with fresh sweet corn silk of Hy-brix 10 which fermented by microorganism Lactobacillus casei TISTR 1463 and Saccharomyces cerevisiae TISTR 1464 using stationary fermented in the still state, close with an air lock. The results showed that the fermented sweet corn silk by Lactobacillus casei TISTR 1463 showed the highest of total phenolic compound contents (0.127 mg GAE/mL). Additionally, it has the most total flavonoids content (31.4 mg CE/g of Extract) and the highest antioxidant activity 63.89 %.
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