Harakotr Bhornchai, Suriharn Bhalang, Tangwongchai Ratchada, Scott Marvin Paul, Lertrat Kamol
Department of Plant Science and Agricultural Resources, Khon Kaen University, Khon Kaen 40002, Thailand; Plant Breeding Research Center for Sustainable Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
Department of Food Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
Food Chem. 2014 Dec 1;164:510-7. doi: 10.1016/j.foodchem.2014.05.069. Epub 2014 May 21.
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 (p⩽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.
研究了新鲜紫糯玉米在传统烹饪过程中包括花青素和酚类化合物在内的抗氧化成分、抗氧化活性及其变化。与生玉米相比，热处理导致每种抗氧化化合物和抗氧化活性显著（p⩽0.05）下降。蒸制比水煮保留了更多的抗氧化化合物。水煮导致花青素和酚类化合物大量流失到烹饪水中。这种烹饪水是一种有价值的副产品，因为它是紫色色素的良好来源。通过比较生玉米和熟玉米中抗氧化化合物的含量，我们确定降解导致的损失比浸出或扩散到烹饪水中的损失更大。此外，烹饪前将玉米粒从玉米芯上分离会导致抗氧化化合物损失增加。
