Campus Units

Agronomy

Document Type

Article

Publication Version

Published Version

Publication Date

12-1-2014

Journal or Book Title

Food Chemistry

Volume

164

First Page

510

Last Page

517

DOI

10.1016/j.foodchem.2014.05.069

Abstract

Antioxidant components, including anthocyanins and phenolic compounds, antioxidant activity, and their changes during traditional cooking of fresh purple waxy corn were investigated. As compared to the raw corn, thermal treatment caused significant (p ⩽ 0.05) decreases in each antioxidant compound and antioxidant activity. Steam cooking preserved more antioxidant compounds than boiling. Boiling caused a significant loss of anthocyanin and phenolic compounds into the cooking water. This cooking water is a valuable co-product because it is a good source of purple pigment. By comparing levels of antioxidant compounds in raw and cooked corn, we determined that degradation results in greater loss than leaching or diffusion into cooking water. Additionally, separation of kernels from the cob prior to cooking caused increased loss of antioxidant compounds.

Comments

This article is published as Harakotr, Bhornchai, Bhalang Suriharn, Ratchada Tangwongchai, Marvin Paul Scott, and Kamol Lertrat. "Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking." Food chemistry 164 (2014): 510-517, doi: 10.1016/j.foodchem.2014.05.069.

Rights

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.

Language

en

File Format

application/pdf

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