Antioxidants from maize seeds and accelerated ageing

Seed deterioration is expressed as the loss of viability, vigour and quality during ageing. The major causes seed refer to free radical-mediated lipid peroxidation, enzyme inactivation or protein degradation, disruption cellular membranes damage genetic integrity. Accelerated ageing (AA) a simple method for studying mechanisms over short periods. In order estimate rate, seeds four maize genotypes were exposed accelerated different time points (three six days AA). parallel, same evaluated regarding content total phenolics, phenolic acids, flavonoids anthocyanins, well antioxidant capacity. Compared non-stressed seeds, was evidenced by decreased germination energy (48 .9%), number seedlings (40 .8%) growth (70 .0% root length, 44 10 .5% shoot fresh weight, 5 rest 12 11 dry 15 .3% respectively), an increased abnormal (22 .0%). Correlation analysis revealed that higher anthocyanins contributed radical scavenging activity, which reflected through lower level both overall seedling performance.