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Waste and Biomass Valorization

, Volume 10, Issue 1, pp 95–102 | Cite as

Antioxidant Capacity of Lignin and Phenolic Compounds from Corn Stover

  • Gabriela Vazquez-Olivo
  • Leticia X. López-Martínez
  • Laura Contreras-Angulo
  • J. Basilio HerediaEmail author
Original Paper
  • 259 Downloads

Abstract

Corn stover, remaining after maize production, is produced worldwide. Despite being a residue, it contains bioactive compounds. Phenolic acids and lignin from maize plants were quantified to assess the possibility of valorization of this biomass. Extracts of the dry stem, root, cob, husk, leaf and grain of the maize plant were prepared using ethanol and alkaline hydrolysis. These were further subjected to acid hydrolysis to extract lignin and subsequently evaluated for their total phenolic content (TPC) and antioxidant capacity using two methods: measurement of the scavenging capacity against DPPH radical (2,2-diphenyl-1-picryl-hydrazyl) and the oxygen radical absorbance capacity (ORAC). The extracts showed a TPC of 219.67–1420.94 mg EAG 100 g−1. The antioxidant capacity of the extracts by DPPH scavenging was 1.11–11.75 mmol ET g−1, and their ORAC was 15.43–591.41 µmol ET g−1. Two phenolic acids (p-coumaric and ferulic acid) were identified in the samples using UPLC–PDA. The total lignin content (4.88–32.12%), TPC (3.4–16.9 mg EAG 100 g−1) and antioxidant capacity by DPPH scavenging (1.8–2.55 mmol ET g−1), as well as ORAC (0.8–3.9 µmol ET g−1), of the maize organs were assessed. The results suggest that corn stover is a potential source of natural antioxidants.

Keywords

Lignin Phenolic compounds Corn stover Lignocellulosic biomass 

Notes

Acknowledgements

The authors are grateful for the scholarship received by Gabriela Vazquez-Olivo from the Consejo Nacional de Ciencia y Tecnologia (CONACYT, México), also for the Research Grant 252416. The authors would like to thank Edith Salazar-Villa and Alexis Emus-Medina from the Centro de Investigación en Alimentación y Desarrollo, AC (CIAD, Culiacán, México) for their technical support. For his statistical advisory we thank Dr Benigno Valdez-Torres.

Compliance with Ethical Standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Nutraceuticals and Functional Foods DepartmentConacyt- Centro de Investigación en Alimentación y Desarrollo, ACCuliacánMéxico

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