What is it about?
The aims of this study were to determine the evolution of phenolic acids and total antioxidant activity during kernel development and to evaluate their potential protective role in minimizing mycotoxin contamination
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Why is it important?
A significant negative correlation was observed between deoxynivalenol contamination at harvest maturity and free phenolic acids and TAA at the beginning of kernel development, whereas no significant correlation was observed with fumonisin contamination
Perspectives
free phenolic acids are evidently involved in the resistance mechanism toward deoxynivalenol contamination, whereas their role toward fumonisin contamination was not elucidated under field conditions, implying that components other than phenolic acids may be responsible for this latter type of resistance.
Dr Massimo Blandino
University of Turin, DISAFA
Read the Original
This page is a summary of: Changes in the Phenolic Acid Content and Antioxidant Activity During Kernel Development of Corn (Zea mays L.) and Relationship with Mycotoxin Contamination, Cereal Chemistry, March 2017, Wiley,
DOI: 10.1094/cchem-05-16-0155-r.
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