Maximizing Phenolics, γ-Aminobutyric Acid, and Antioxidant Capacity in White Corn Sprouts Through H₂O₂ Soaking...

White corn (Zea mays L.) is a staple grain in the Mexican diet and an important source of carbohydrates, proteins, dietary fiber, vitamins, minerals, and bioactive compounds. This study evaluated the effects of H₂O₂ elicitation and germination time on germination performance, bioactive compounds, and antioxidant capacity of white corn sprouts. Response surface methodology, based on a rotatable central composite design (13 treatments) was used to optimize H₂O₂ concentration (0-50 mM) during 24 h soaking and germination times ranging from 0 to 96 h. Optimal conditions were 20 mM H₂O₂ and 92 h germination, yielding 94% germination, 236.94 mg GAE/100 g free phenolic content, 21.63 mg/100 g GABA, and 6311.06 µmol TE/100 g antioxidant capacity (ABTS). Under these conditions, protein, GABA, and gallic acid contents, as well as antioxidant activity, increased by 9.26%, 34.01%, 30.95%, and 27.24%, respectively, compared with germinated grains without elicitor treatment. These findings demonstrate that H₂O₂-assisted germination is an effective strategy for enhancing the nutritional and functional properties of white corn sprouts.