Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586108 | Food Chemistry | 2018 | 33 Pages |
Abstract
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 (53.39â¯mg/kg) was 2.2 times higher than measured in treated orange maize f (24.61â¯mg/kg). The rates of degradation with HMT were in the following order: β-caroteneâ¯>â¯Î²-cryptoxanthinâ¯>â¯zeaxanthinâ¯>â¯lutein. There was a significant interaction between longer heating time and higher moisture content on carotenoid degradation (pâ¯<â¯.05). Total phenolic content (TPC) in raw sample (1664.74â¯mg/kg) was two-fold higher than in treated orange maize (827.89â¯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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Trust Beta, Taeyoung Hwang,