{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T04:18:16Z","timestamp":1787890696252,"version":"build-2784847793"},"reference-count":48,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T00:00:00Z","timestamp":1787702400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Science Foundation of China","doi-asserted-by":"crossref","award":["32202043"],"award-info":[{"award-number":["32202043"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Tianjin Department Budget Grant"},{"name":"Innovative Research Fund of Young Researchers of Institute of Agricultural Quality Standard and Testing Technology","award":["ZBS-2001"],"award-info":[{"award-number":["ZBS-2001"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plants"],"abstract":"<jats:p>Purple corn is an anthocyanidin-rich plant, with anthocyanidins being particularly abundant in the waste it produces. This study explored the variation in anthocyanidins in each part of the plant during the growth period of a novel type of purple corn (Zea mays L., cv Jizi-01). The results showed that vacuum freeze-drying had advantages over cabinet drying in protecting anthocyanidins, except in the cornsilk part. The anthocyanidin contents of the different plant parts varied with time. Purple corn cob anthocyanidins (PCCAs) were isolated and identified owing to their abundance (14.95 g\/kg, dry basis (DB)) among all plant parts. PCCA comprises three anthocyanidins, namely cyanidin, pelargonidin and peonidin, forming 11 types of anthocyanins when combined with glycosidic bonds. Finally, the in vitro scavenging effects of PCCA on DPPH, ABTS\u00b7+ and \u00b7OH radicals were evaluated, and the scavenging rates reached up to 89.92%, 96.95% and 90.76%. This study shows that purple corn (Zm Jizi-01) is a novel resource rich in anthocyanidins, with high economic potential.<\/jats:p>","DOI":"10.3390\/plants15172601","type":"journal-article","created":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T15:04:32Z","timestamp":1787756672000},"page":"2601","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Spatial\u2013Temporal Variation in Anthocyanidins in Novel Purple Corn (Zea mays L., cv Jizi-01)"],"prefix":"10.3390","volume":"15","author":[{"given":"Cuicui","family":"Liu","sequence":"first","affiliation":[{"name":"Institute of Agro-Product Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin 300192, China"},{"name":"College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongyang","family":"Li","sequence":"additional","affiliation":[{"name":"Institute of Agro-Product Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin 300192, China"},{"name":"College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Bai","sequence":"additional","affiliation":[{"name":"Institute of Agro-Product Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin 300192, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongfei","family":"Tan","sequence":"additional","affiliation":[{"name":"Institute of Agro-Product Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin 300192, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunping","family":"Zhao","sequence":"additional","affiliation":[{"name":"Institute of Agro-Product Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin 300192, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoming","family":"Chen","sequence":"additional","affiliation":[{"name":"Institute of Storage and Process for Agro-Product, Tianjin Academy of Agricultural Sciences, Tianjin 300192, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruixiang","family":"Yan","sequence":"additional","affiliation":[{"name":"College of Light Industry Science and Engineering, Tianjin University of Science and Technology, State Key Laboratory of Biobased Fiber Materials, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1587-0653","authenticated-orcid":false,"given":"Pan","family":"Zou","sequence":"additional","affiliation":[{"name":"Institute of Agro-Product Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin 300192, China"},{"name":"College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"4678","DOI":"10.1007\/s11694-024-02523-9","article-title":"Effects of Endogenous Anthocyanins from Purple Corn on the Quality, Physicochemical Properties and Antioxidant Capacity of Bread","volume":"18","author":"Wang","year":"2024","journal-title":"J. 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