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. 2014 Sep 8;5:440. doi: 10.3389/fpls.2014.00440

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Copyright © 2014 Casas, Duarte, Doseff and Grotewold.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Apigenin content in whole-food maize formulations. (A) Work flow of whole-maize kernel food extract preparation, AME: acid whole maize extract and EME: enzymatically treated whole maize extract. Chromatograms corresponding to apigenin content from P1-rr (red); P1-rr;a1 (blue); P1-ww (green) and sweet corn (gray) in AMEs (B) and EMEs (C). Arbitrary units correspond to peak intensity for the 268.9/117.0 transitions in counts per second.