**3.2. Phenolic acid in pigmented corn cob**

**Figure 5.** Phenolic acids structures in pigmented corn.

80 Corn - Production and Human Health in Changing Climate

**Corn part Phenolic acid Pigmented corn phenotype Content** 

Kernel Ferulic acid Peruvian purple (INIA-GOI) 5.52 [53]

Kernel *p*-Coumaric acid Blue-Queretaro (Mexico) 0.512 [52]

Kernel Diferulic acid Blue-Queretaro (Mexico) 1.9 [52] Kernel Caffeic acid Peruvian purple (INIA-GOI) 3.81 [53]

Kernel *p*-Hydroxybenzoic acid Purple corn variety Khao Niew Dum 0.18 [54] Kernel Vanillic acid Purple corn variety Khao Niew Dum 0.98 [54] Kernel Chlorogenic acid Peruvian purple (INIA-GOI) 1.05 [53] Silk Silk from Thai purple corn 25.64 [21]

Cob Syringic acid Purple corn cob from four phenotypes of

**Table 5.** Free phenolic acid concentration in different phenotypes of pigmented corns.

Thai corn

**(mg/100 g)**

31–202.78 [32]

Mexican pigmented Pigmentados 1.97–2.02 [24] Blue-Queretaro (Mexico) 1.94 [52] Purple corn variety Khao Niew Dum 2.3 [54]

Purple corn variety Khao Niew Dum 1.1 [54]

Purple corn variety Khao Niew Dum 0.29 [54]

**Ref.**

Research about pigmented corn cob is low; nevertheless, they have concentrations of important phenolic acids. The most abundant phenolic acid in cob from four pigmented corn phenotypes is syringic acid (31–202.78 mg/100 g) [32], followed by ferulic acid (7.34–10.73 mg/100 g) and in minors amounts vanillic acid (1.42–7.05 mg/100 g) and hydroxybenzoic acid (0.73–7.05 mg/100 g).
