Evaluation of Antioxidant Activity of Flavonoid Expressing Maize Hybrids
Research Poster Health & Life Sciences 2025 Graduate ExhibitionPresentation by Bryan Panek
Exhibition Number 98
Abstract
High-quality silage is essential for sustainable livestock production. Recent research highlights the benefits of dietary flavonoids for intestinal health in animal models, suggesting potential advantages for livestock consuming flavonoid-rich corn silage. Flavonoids, known for their antioxidant and antimicrobial properties, also play a crucial role in plant defense against stress. This study aimed to elucidate the biotransformation of flavonoids during ensiling and its impact on antioxidant activity in maize silage. Two pigmented maize hybrids and a non-pigmented inbred line were grown and sampled before and after 45 days of ensiling at room temperature. Total flavonoid content (TFC) was measured spectrophotometrically, and antioxidant activity was assessed using DPPH, ABTS, and FRAP assays. Pearson correlation analysis was employed to examine the relationship between TFC and antioxidant activity. Results revealed a significant reduction in Luteolinidin concentration (27%) and Cyanidin Chloride concentration (48%) after ensiling in the flavonoid-expressing entries. These reductions are consistent with the biotransformation of anthocyanins and other flavanols into trihydroxyflavonoids, as observed in alfalfa. Detailed results of pre- and post-ensiled antioxidant bioactivity using DPPH, ABTS, and FRAP assays will be presented. Understanding the changes in flavonoid profiles during ensiling can lead to improved strategies for preserving and enhancing the nutritional quality of maize silage, ultimately contributing to a deeper understanding of the complex interplay between flavonoid content and antioxidant activity.
Importance
Silage, fermented and preserved crops, is a critical component of livestock diets, especially during winter months. Ensuring the quality of silage is essential for animal health and productivity. This research explores how a group of naturally occurring compounds in corn, called flavonoids, change during the fermentation process and how these changes affect the nutritional value of the silage. Flavonoids are known to have beneficial effects on animal health and help plants defend against pests. Our study examines how the fermentation process impacts these beneficial compounds and overall silage quality. This research will help farmers and scientists better understand how to improve the quality and nutritional value of silage, leading to healthier animals and more sustainable agricultural practices.