Changes in the phenolic acid content and antioxidant activity during kernel development of corn (Zea mays L.) and relationship with mycotoxin contamination

Corn grain production could be affected by several fungal pathogens responsible for the production of mycotoxins. The aims of this study were to determine the evolution of phenolic acids and total antioxidant activity (TAA) during kernel development and to evaluate their potential protective role in minimizing mycotoxin contamination in four open-pollinated varieties of corn and two representative hybrids characterized by a wide array of kernel traits. TAA, total free and cell wall-bound phenolic acids showed significant differences among corn genotypes at different developmental stages, with the highest values found at the beginning of kernel development. Ferulic, p-coumaric and caffeic acids were the main cell wall-bound phenolic acids during kernel development, while chlorogenic acid was the main free phenolic acid. A significant negative correlation was observed between deoxynivalenol contamination at harvest maturity and free phenolic acids and TAA at the beginning of kernel development, while no significant correlation was observed with fumonisin contamination.