| DOI: 10.29090/psa.2021.05.20.124 | Pharm Sci Asia 2021; 48(5), 471-480 |
In-Vitro evaluation of xanthine oxidase inhibition and antioxidant capacity of water extracts of corn silk (Zea mays L.)Fazilatun Nessa1*, Saeed Ahmed Khan1, Susan George1
- Department of Pharmaceutical Chemistry & Natural Products, Dubai Pharmacy College for Girls, Dubai, UAE
Corn silk are ascribed as stigmata of maize female flowers of Zea mays L. (Gramineae). In view of the health beneficial properties of corn silk this study was aimed to evaluate in-vitro antioxidant and xanthine oxidase (XO) inhibitory activities of two type’s water extracts of corn silk with different sample sizes and compared amongst them in order to choose a mode of extract preparation with higher antioxidant activity. 1% to 5% of microwave (MW-WCS; 2 min) and hotplate heated (HP-WCS; 120°C, 30 min) water extracts of corn silk were prepared and investigated spectrophotometrically to evaluate their free radical scavenging activity using DPPH•; and ABTS•+ as substrate, superoxide radical cation (enzymatically/non-enzymatically) scavenging activities and xanthine oxidase inhibitory activities respectively. Total polyphenols and total flavonoids contents of each extracts were determined and correlated with their antioxidant and XO inhibitory activities. The overall results of antioxidant and XO inhibition activities of water extracts were decreased in the order of: 5% > 4% > 3% > 2% > 1%. MC-WCS extracts were comparatively more potent than HP-WCS extracts in reduction of 50% free radicals, superoxide radicals and uric acid production. L-Ascorbic acid, Trolox, quercetin and allopurinol were used as reference compounds in this study. From the results it can be concluded that 2 min microwave heated corn silk tea/extract exhibited highest antioxidant and XO inhibitory activities due to their higher level of total polyphenols/flavonoid glycosides and Trolox equivalent antioxidant contents than their corresponding hotplate heated water extracts.
Keyword:
Corn silk, Microwave and hotplate heated water extracts, Polyphenols, Flavonoids, Antioxidant, Xanthine oxidase
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