In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion

Abstract

Agricultural waste generated annually results to environmental pollution; these wastes are rich sources of important bioactive compounds and could be used therapeutically in the management of some ailments. Corn silk, a by-product of sweet corn and whole lemon were processed separately into corn silk flour (CSF) and lemon flour (LF). Flour blends formulation used were as follows: 100% CSF (A), 95% CSF and 5% LF (B), 90% CSF and 10% LF (C), 85% CSF and 15% LF (D) and 80% CSF and 20% LF (E). Chemical compositions of the blends were investigated, while the total phenol content (TPC), total flavonoid contents (TFC), polyphenol profile, antioxidant activities, α-amylase, α-glucosidase inhibitory activities, nitric oxide, L-arginase, Angiotensin-I-Converting Enzyme (ACE) inhibitions as well as the colour and sensory attributes of the infusions were investigated using standard methods.