کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7586108 1492046 2018 33 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour
ترجمه فارسی عنوان
تأثیر درمان گرما و رطوبت بر کاروتنوئید ها، محتوای فنلی و ظرفیت آنتی اکسیدانی آرد ذرت پرتقال
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of this work was to study the effect of heat and moisture treatment (HMT) on carotenoids, phenolic content and antioxidant capacity of ground, orange maize. Total carotenoid content (TCC) of untreated sample (53.39 mg/kg) was 2.2 times higher than measured in treated orange maize f (24.61 mg/kg). The rates of degradation with HMT were in the following order: β-carotene > β-cryptoxanthin > zeaxanthin > lutein. There was a significant interaction between longer heating time and higher moisture content on carotenoid degradation (p < .05). Total phenolic content (TPC) in raw sample (1664.74 mg/kg) was two-fold higher than in treated orange maize (827.89 mg/kg). Ferulic acid was the most abundant and stable phenolic acid in raw and treated orange maize. The antioxidant capacity of orange maize was higher in methanol than in butanol extracts. The highest correlation (0.924) was observed between TPC and ABTS+ scavenging capacity of methanol extracts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 58-64
نویسندگان
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