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Food Sci Biotechnol. 2017 Dec 19;27(3):837-845. doi: 10.1007/s10068-017-0294-9. eCollection 2018 Jun.

Changes in the functional components and radical scavenging activity of maize under various roasting conditions.

Author information

1
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 126, Suin-ro, Gwonseon-gu, Suwon-si, 16429 Gyeonggi-do Republic of Korea.
2
2Research Policy Bureau, Rural Development Administration, Jeonju, 54875 Jeonbuk Republic of Korea.

Abstract

The phenolic compounds and radical scavenging activity of ethanolic extracts from maize at various roasting conditions were evaluated in this research. The free sugar contents in roasted maize significantly decreased with higher roasting temperature and longer roasting time. The total polyphenol and total flavonoid contents in roasted maize significantly increased with higher roasting temperature and longer roasting time. The predominant phenolic acid in the roasted maize was homogentisic acid. The contents of homogentisic acid and myricetin in roasted maize significantly increased with higher roasting temperature and longer roasting time. The DPPH and ABTS radical scavenging activities of roasted maize significantly increased with higher roasting temperature and longer roasting time. DPPH and ABTS radical scavenging activities were positively correlated with phenolic compounds. The activities of these components increased following heat treatments because of the low molecularization effects of the heating process, which resulted in active, low-molecular-weight components that were readily extracted.

KEYWORDS:

Maize (Zea mays L.); Phenolic acid; Polyphenol; Radical scavenging activity; Roasting condition

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