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Table 4 Anti-nutritional factor (mg/g) and phytate mineral molar ratio (10–3) of corn silk–lemon blends

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

Parameters A B C D E Standard
Phytate 4.23 ± 0.15c 4.33 ± 0.30c 4.23 ± 0.15c 6.57 ± 0.03b 7.35 ± 0.10a 5–6
Saponin 60.42 ± 18.66b 59.03 ± 2.95b 61.11 ± 3.93b 86.11 ± 3.93a 89.58 ± 0.98a
Tannin 6.69 ± 2.91a 6.56 ± 0.58b 5.39 ± 6.11c 5.27 ± 0.58d 3.98 ± 3.20c  < 30
Oxalate 15.83 ± 0.54c 27.13 ± 0.35d 32.03 ± 0.04c 35.68 ± 0.48b 39.76 ± 1.07a  < 50
Phytate mineral molar (10–3)
 Phy:Ca 1.20 1.33 1.32 2.21 2.86  < 1.56
 Phy:Zn 2.08 2.03 2.31 4.05 4.04  < 10
  1. Mean ± standard deviation for three determinations. Values with different superscripts on a row are significantly different at p < 0.05
  2. CSF: corn silk flour; LF: lemon flour; A: 100% CSF; B: 95% CSF and 5% LF; C: 90% CSF and 10% LF; D: 85% CSF and 15% LF; E: 80% CSF and 20% LF
  3. Ref* FAO (2010)