Phytochemical and antioxidant characterization of ethanolic extract of Zea mays

Abstract

The antioxidant activity and phytoconstituents of Zea mays cob extract were investigated in this study. GC-MS analysis was employed to examine the extract and total 47 phytochemical components were identified. The retention times and peak areas of these compounds were compared to literature data for their identification. Among the identified constituents, Campesterol (1.13%), Guanosine (2.19%), and Isochiapin B (0.43%) were found to be the most prevalent chemical ingredients.