2023
DOI: 10.3839/jabc.2023.042
|View full text |Cite
|
Sign up to set email alerts
|

Total polyphenol and ferulic acid analysis of a new variety of corn, Bandiburichodang, according to steaming time and roasting temperature

Nari Yoon,
Hak-Dong Lee,
Uyoung Na
et al.

Abstract: Bandiburichodang (BDC) is a new variety of Zea mays L. Total polyphenol content (TPC) assay and quantitative analysis of ferulic acid (FA) were performed to determine the steaming, roasting conditions of BDC kernels that lead to the highest content. TPC levels increased after roasting under all conditions. TPC levels in samples steamed at 115 o C for 25 min were 3.157 mg/g before roasted, and increased to 3.825 and 4.739 mg/g after roasting at 160 and 200 o C, respectively. Whether BDC kernels were roasted was… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 28 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?