Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels

Song, Jiangfeng; Liu, Chunquan; Li, Dajing; Meng, Lili

doi:10.17221/396/2012-cjfs

Cited by 22 publications

(13 citation statements)

References 20 publications

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“…The germination conditions between light and dark periods have been also found to affect the morphological structures, biochemical and phytochemical composition, and antioxidant activity of corn sprouts [70]. The storage conditions, processing techniques, and cooking methods have been also found to affect the phytochemical content and free radical-scavenging activity of maize [21,71]. Recently, studies in our laboratory have shown that high-dose gamma irradiation results in a decrease in antioxidant properties of corn flour [72].…”

Section: Factors Affecting the Phytochemical Profile And Antioxidant mentioning

confidence: 99%

Phytochemical Composition: Antioxidant Potential and Biological Activities of Corn

Nawaz¹,

Muzaffar²,

Aslam³

et al. 2018

Corn - Production and Human Health in Changing Climate

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Corn seeds are used as a nutritional source for humans, and the stem and leaves are utilized as fodder for cattle throughout the world. Corn silk and corn cob are usually discarded as waste. This chapter highlights the nutritional as well as medicinal importance of various parts of corn plant. All parts of corn plant are good source of a variety of bioactive phytochemical compounds which possess antioxidant potential. The principal phytochemicals present in corn seed and corn silk include polyphenols, phenolic acids, flavonoids, anthocyanins, glycosides, carotenoids, and polysaccharides of biological importance, reducing compounds and some water-soluble vitamins. The presence of these phytochemicals makes corn a medicinal plant which shows various biological activities particularly the antioxidant, antimicrobial, antidiabetic, anti-obesity, antiproliferative, hepatoprotective, cardioprotective, and renal-protective activities. On the account of its high antioxidant potential, all parts of corn plant can be used for the management of oxidative stress and the treatment of various diseases.

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Section: Factors Affecting the Phytochemical Profile And Antioxidant mentioning

confidence: 99%

Phytochemical Composition: Antioxidant Potential and Biological Activities of Corn

Nawaz¹,

Muzaffar²,

Aslam³

et al. 2018

Corn - Production and Human Health in Changing Climate

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show abstract

“…The antioxidant activities of phenolics and flavonoids have been shown to be a result of their regulation on PGE2 synthesis and inhibition on the expression of NF-κB gene [ 6 ]. It is accepted that fruits and vegetables are rich in bioactive nutrients; for instance, sweet corn contains a number of phytochemicals, as well as dietary fiber, protein, and carbohydrates [ 7 ]. Plant-based foods have been shown to provide benefits in preventing consumers from chronic diseases [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…Sweet corn is an abundant vegetable in China and consumed daily for its nutritional value, including phytochemicals and antioxidant properties [ 7 ]. It is widely planted in East China [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Xiang

Guo

Liu

et al. 2017

IJMS

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Sweet corn is one of the most widely planted crops in China. Sprouting of grains is a new processes to increase the nutritional value of grain products. The present study explores the effects of light on the nutritional quality of sweet corn sprouts. Gene expression of phenolic biosynthesis, phytochemical profiles and antioxidant activity were studied. Two treatments (light and dark) were selected and the morphological structure of sweet corn sprouts, as well as their biochemical composition were investigated to determine the effects of light on the regulation of genes responsible for nutritional compounds. Transcription analyses for three key-encoding genes in the biosynthesis of the precursors of phenolic were studied. Results revealed a negative regulation in the expression of ZmPAL with total phenolic content (TPC) in the light group. TPC and total flavonoid content (TFC) increased during germination and this was correlated with an increase in antioxidant activity (r = 0.95 and 1.0). The findings illustrate that the nutritional value of sweet corn for the consumer can be improved through germination to the euphylla stage.

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“…The development of melanoidins during baking further increased the radical scavenging ability of composite tortillas. In addition, the increase in DPPH activity of composite tortillas could be attributed to the heat during baking which contributed to bioactive compounds such as ferulic acid from matric interacting with some antioxidant substances that were dissolved in water during dough formation [47]. A higher DPPH value is related to stronger antioxidant activity and a lower value is associated with a weaker antioxidant activity.…”

Section: Polyphenolic Compounds and Antioxidant Activities Of Maize-bmentioning

confidence: 99%

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

Mashau¹,

Mabodze²,

Tshiakhatho³

et al. 2020

Molecules

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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

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Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels

Cited by 22 publications

References 20 publications

Phytochemical Composition: Antioxidant Potential and Biological Activities of Corn

Phytochemical Composition: Antioxidant Potential and Biological Activities of Corn

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

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