Figures & data
Figure 1. Four maturity stages of corn. (a) Silking stage; (b) blister stage; (c) milky stage; (d) dough stage.
Table 1. Characteristics of different maturity stages of SM.
Figure 2. Four maturity stages of Stigma maydis extracts (a, aqueous extract of silking stage; b, aqueous extract of blister stage; c, aqueous extract of milky stage; d, aqueous extract of dough stage; e, ethanolic extract of silking stage; f ethanolic extract of blister stage; g, ethanolic extract of milky stage; h, ethanolic extract of dough stage).
Table 2. Length and moisture, fat, protein, ash and polysaccharides contents of Stigma maydis.Table Footnotea.
Figure 3. The total saponin content of Stigma maydis.
Table 3. The minerals content of Stigma maydis.Table Footnotea
Table 4. The total flavone and flavonoid contents of Stigma maydis.
Table 5. The total phenolic and phenolic acid contents of Stigma maydis.
Table 6. The yields of SM aqueous and ethanolic extracts.
Figure 4. The inhibition ratio of extract isolated from Stigma maydis on (a) α-amylase, aqueous extract, (b) α-amylase, alcohol extract, (c) α-glucosidase, aqueous extract, (d) α-glucosidase, alcohol extract, (e) pancreatic lipase, aqueous extract, (f) pancreatic lipase, alcohol extract with four maturity stages.
