Changes in the functional components and radical scavenging activity of maize under various roasting conditions
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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.
KeywordsMaize (Zea mays L.) Roasting condition Polyphenol Phenolic acid Radical scavenging activity
This study was performed with the support of the “Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ01117201)” Rural Development Administration, Republic of Korea.
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