title: Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking.
abstract: 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.
authors.affiliation: 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.
authors.forename: Bhornchai
authors.initials: B
authors.lastname: Harakotr
authors.affiliation: 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.
authors.forename: Bhalang
authors.initials: B
authors.lastname: Suriharn
authors.affiliation: Department of Food Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
authors.forename: Ratchada
authors.initials: R
authors.lastname: Tangwongchai
authors.affiliation: USDA-ARS, Agronomy Hall, Iowa State University, Ames 50011, USA.
authors.forename: Marvin Paul
authors.initials: MP
authors.lastname: Scott
authors.affiliation: 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. Electronic address: kamol9@gmail.com.
authors.forename: Kamol
authors.initials: K
authors.lastname: Lertrat
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D003296:Cooking; D010636:Phenols / Q000032:analysis*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols
keywords: Antioxidant capacity; Bioactive compounds; Domestic cooking; Purple waxy maize