Nutritional Profiling and Characterization of Different Varieties of Corn Silk

Diksha Goyal, Jyoti Singh, Prasad Rasane, Sawinder Kaur and Amine Assouguem


Corn silk has been used in traditional Chinese medicine for thousands of years, but it is still considered more of an agricultural waste. This study aimed to assess the nutritional and phytochemical properties of corn silk of 4 different kharif varieties – PIONEER, JKMH, AHC, and K25 at the different growth stages (stage 1 to stage 5). JKMH exhibited the highest values (p < 0.05) for moisture 84.36 ± 0.17% wb and ash content 3.04 ± 0.08% in stage 1, while AHC stage I had the highest protein content of 8.16 ± 0.02 g. PIONEER showed the highest flavonoid and ascorbic acid content of 38.94 ± 2.97 mg QE/100 g and 88 ± 1.41 mg/100 g respectively on reaching the mature stage along with the highest antioxidant activity in Free radical scavenging activity (FRSA) (36.8 ± 0.86%) and CUPRAC (26.04 ± 1.2 μmol trolox/g). The variety PIONEER was estimated to be the best variety for developing value-added products due to its nutritional and phytochemical properties. The Fourier transform infrared spectroscopy (FTIR) spectra revealed the presence of various functional groups and bonds such as the O-H group, N-H bond, C-N group, and C=O bond. Differential scanning colorimetry displayed the on-set temperature (Tonset) as 32.09 ºC and end-set temperature (Tendset) as 94.59 ºC for endothermic reactions of corn silk powder and on-set temperature (Tonset) as 334.09 ºC and end-set temperature (Tendset) as 369.87 ºC for exothermic reactions. Thus, corn silk has great potential in making value added products because of its nutritional and antioxidant properties, rather than just being dumped as an agricultural waste material.

Published on: November 15, 2023
doi: 10.17756/jfcn.2023-s1-064
Citation: Goyal D, Singh J, Rasane P, Kaur S, Assouguem A. 2023. Nutritional Profiling and Characterization of Different Varieties of Corn Silk. J Food Chem Nanotechnol 9(S1): S507-S516.