Obtención de un extracto con capacidad antioxidante obtenido a partir de residuos de las hojas del maíz (Zea mays)

Maize (Zea mays) is a crop of great importance for food production in Ecuador. Its cultivation generates large volumes of residues that, if not properly managed, could contaminate the environment. Maize leaves, rich in biomolecules such as chlorophyll and flavonoids, have potential for industrial applications in food and cosmetics. This research focuses on obtaining a plant extract from maize leaves collected after harvest and evaluating its antioxidant capacity. Two extracts were obtained using 96% ethanol and an acetone–ethanol mixture in a 3:1 ratio as solvents. Fourier-transform infrared (FTIR) spectroscopy indicated the presence of hydroxylated compounds in both extracts, with the acetone–ethanol mixture yielding spectra with greater peak intensity. The antioxidant capacity of the extracts was assessed using the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assay, obtaining Trolox equivalent concentrations of 107.15 and 104.39 µmol/g, respectively.