Tags

Type your tag names separated by a space and hit enter

Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour.
Food Chem. 2018 Apr 25; 246:58-64.FC

Abstract

The aim of this work was to study the effect of heat and moisture treatment (HMT) on carotenoids, phenolic content and antioxidant capacity of ground, orange maize. Total carotenoid content (TCC) of untreated sample (53.39 mg/kg) was 2.2 times higher than measured in treated orange maize f (24.61 mg/kg). The rates of degradation with HMT were in the following order: β-carotene > β-cryptoxanthin > zeaxanthin > lutein. There was a significant interaction between longer heating time and higher moisture content on carotenoid degradation (p < .05). Total phenolic content (TPC) in raw sample (1664.74 mg/kg) was two-fold higher than in treated orange maize (827.89 mg/kg). Ferulic acid was the most abundant and stable phenolic acid in raw and treated orange maize. The antioxidant capacity of orange maize was higher in methanol than in butanol extracts. The highest correlation (0.924) was observed between TPC and ABTS+ scavenging capacity of methanol extracts.

Authors+Show Affiliations

University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada; University of Manitoba, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Manitoba R3T 2N2, Canada.University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada; Jungwon University, Department of Food Science and Technology, Goesan, Chungbook 367-805, South Korea. Electronic address: hty301@jwu.ac.kr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29291878

Citation

Beta, Trust, and Taeyoung Hwang. "Influence of Heat and Moisture Treatment On Carotenoids, Phenolic Content, and Antioxidant Capacity of Orange Maize Flour." Food Chemistry, vol. 246, 2018, pp. 58-64.
Beta T, Hwang T. Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour. Food Chem. 2018;246:58-64.
Beta, T., & Hwang, T. (2018). Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour. Food Chemistry, 246, 58-64. https://doi.org/10.1016/j.foodchem.2017.10.150
Beta T, Hwang T. Influence of Heat and Moisture Treatment On Carotenoids, Phenolic Content, and Antioxidant Capacity of Orange Maize Flour. Food Chem. 2018 Apr 25;246:58-64. PubMed PMID: 29291878.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour. AU - Beta,Trust, AU - Hwang,Taeyoung, Y1 - 2017/11/02/ PY - 2017/03/22/received PY - 2017/10/25/revised PY - 2017/10/31/accepted PY - 2018/1/3/entrez PY - 2018/1/3/pubmed PY - 2018/8/7/medline KW - 2,2-Diphenyl-1-picrylhydrazyl (DPPH) (PubChem CID: 2735032) KW - 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (PubChem CID: 5815211) KW - Antioxidant capacity KW - Carotenoid KW - Ferulic acid (PubChem CID: 445858) KW - Heat and moisture treatment KW - Lutein (PubChem CID: 181579) KW - Methyl-t-butyl ether (MtBE) (PubChem CID: 15413) KW - Orange maize KW - Phenolic KW - Zeaxanthin (PubChem CID: 5280899) KW - p-Coumaric acid (PubChem CID: 637542) KW - p-Hydroxybenzoic acid (PubChem CID: 135) KW - β-Carotene (PubChem CID: 5280489) KW - β-Cryptoxanthin (PubChem CID: 5281235) SP - 58 EP - 64 JF - Food chemistry JO - Food Chem VL - 246 N2 - The aim of this work was to study the effect of heat and moisture treatment (HMT) on carotenoids, phenolic content and antioxidant capacity of ground, orange maize. Total carotenoid content (TCC) of untreated sample (53.39 mg/kg) was 2.2 times higher than measured in treated orange maize f (24.61 mg/kg). The rates of degradation with HMT were in the following order: β-carotene > β-cryptoxanthin > zeaxanthin > lutein. There was a significant interaction between longer heating time and higher moisture content on carotenoid degradation (p < .05). Total phenolic content (TPC) in raw sample (1664.74 mg/kg) was two-fold higher than in treated orange maize (827.89 mg/kg). Ferulic acid was the most abundant and stable phenolic acid in raw and treated orange maize. The antioxidant capacity of orange maize was higher in methanol than in butanol extracts. The highest correlation (0.924) was observed between TPC and ABTS+ scavenging capacity of methanol extracts. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29291878/Influence_of_heat_and_moisture_treatment_on_carotenoids_phenolic_content_and_antioxidant_capacity_of_orange_maize_flour_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31798-3 DB - PRIME DP - Unbound Medicine ER -