**7. Factors affecting the phytochemical profile and antioxidant potential of corn**

There are several factors which have been reported to affect the phytochemical quality and antioxidant potential of various parts of corn. The phytochemical composition and antioxidant profile of maize have been observed to be different in different varieties and at various stages of maturity [18, 61–63]. The phytochemical content of corn silk has been found to be enhanced by treatment with red algae [64]. The location, climatic, water stress, irrigation method, and plant density significantly affect the growth, metabolism, and physiological characteristics of corn plant [65–67]. The spraying of salicylic acid and collection period have been found to increase the growth rate and phytochemical content of corn silk [68]. The fermentation of corn samples has been found to result in an increase in carotenoid and ascorbic acid content with a slight decrease in antioxidant activity [69]. The germination conditions between light and dark periods have been also found to affect the morphological structures, biochemical and phytochemical composition, and antioxidant activity of corn sprouts [70]. The storage conditions, processing techniques, and cooking methods have been also found to affect the phytochemical content and free radical-scavenging activity of maize [21, 71]. Recently, studies in our laboratory have shown that high-dose gamma irradiation results in a decrease in antioxidant properties of corn flour [72].
