Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

dc.contributor.author Harakotr, Bhornchai
dc.contributor.author Suriharn, Bhalang
dc.contributor.author Scott, Marvin
dc.contributor.author Tangwongchai, Ratchada
dc.contributor.author Scott, Marvin
dc.contributor.author Lertrat, Kamol
dc.contributor.department Agronomy
dc.date 2018-02-18T14:45:33.000
dc.date.accessioned 2020-06-29T23:03:01Z
dc.date.available 2020-06-29T23:03:01Z
dc.date.issued 2014-12-01
dc.description.abstract <p>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 (<em>p</em> ⩽ 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.</p>
dc.description.comments <p>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." <em>Food chemistry</em> 164 (2014): 510-517, doi: <a href="https://doi.org/10.1016/j.foodchem.2014.05.069" target="_blank" title="Persistent link using digital object identifier">10.1016/j.foodchem.2014.05.069</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/agron_pubs/159/
dc.identifier.articleid 1144
dc.identifier.contextkey 10423044
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath agron_pubs/159
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/4487
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/agron_pubs/159/2014_Scott_AnthocyaninPhenolics.pdf|||Fri Jan 14 20:48:18 UTC 2022
dc.source.uri 10.1016/j.foodchem.2014.05.069
dc.subject.disciplines Agronomy and Crop Sciences
dc.subject.disciplines Food Chemistry
dc.subject.disciplines Food Science
dc.subject.keywords Purple waxy maize
dc.subject.keywords Bioactive compounds
dc.subject.keywords Antioxidant capacity
dc.subject.keywords Domestic cooking
dc.title Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 97acee5f-1291-4c27-8929-a8e1617c411d
relation.isOrgUnitOfPublication fdd5c06c-bdbe-469c-a38e-51e664fece7a
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