Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling
| Autor: | Liteng Pan, Fengkai Wu, Xianqiu Wang, Wei Guo, Yanli Lu, Jie Xu, Erliang Hu, Zhengqiao Liao, Xuanjun Feng, Qingjun Wang, Jingwei Li, Xuemei Zhang |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
B Vitamins
Antioxidant 030309 nutrition & dietetics medicine.medical_treatment Riboflavin High-performance liquid chromatography Biochemistry Physical Chemistry Antioxidants Anthocyanins chemistry.chemical_compound Materials Physics Food science Thiamine Amino Acids Materials Chromatography High Pressure Liquid 0303 health sciences Multidisciplinary biology Vaporization Viscosity Organic Compounds Physics Fatty Acids digestive oral and skin physiology Eukaryota food and beverages 04 agricultural and veterinary sciences Vitamins Plants Condensed Matter Physics 040401 food science Lipids Chemistry Experimental Organism Systems Physical Sciences Boiling Medicine Phase Transitions Heptanol Research Article Vitamin Science Materials Science Research and Analysis Methods Zea mays Gas Chromatography-Mass Spectrometry 03 medical and health sciences 0404 agricultural biotechnology Model Organisms Phenols Plant and Algal Models medicine Grasses Sugar Aroma Aldehydes Plant Extracts Organic Chemistry Organisms Chemical Compounds Biology and Life Sciences biology.organism_classification Maize chemistry Chemical Properties Odorants Animal Studies Gas chromatography–mass spectrometry |
| Zdroj: | PLoS ONE, Vol 15, Iss 5, p e0233094 (2020) PLoS ONE |
| ISSN: | 1932-6203 |
| Popis: | Sweet corn juice is becoming increasingly popular in China. In order to provide valuable health-related information to consumers, the nutritional and physicochemical characteristics of raw and boiled purple sweet corn juices were herein investigated. Sugars, antinutrients, total free phenols, anthocyanins, and antioxidant activity were analyzed by conventional chemical methods. The viscosity and stability of juices were determined by Ubbelohde viscosity meter and centrifugation, respectively. Boiling process could elevate viscosity, stability and sugar content, and reduce antinutrients, total free phenols, anthocyanins, and antioxidant activity in corn juice. In addition, short time boiling efficiently reduced the degradation of anthocyanins during subsequent refrigeration. The content of amino acids, vitamin B1/B2 and E were detected by High Performance Liquid Chromatography. Gas Chromatography Mass Spectrometry was used for the analysis of fatty acids and aroma compounds. Several aroma compounds not previously reported in corn were identified, including 1-heptanol, 2-methyl-2-butenal, (Z)-3-nonen-1-ol, 3-ethyl-2-methyl-1,3-hexadiene, and 2,4-bis(1,1-dimethylethyl)phenol. Interestingly, the boiling process had no apparent effect on the amino acids profile, but it caused a 45.8% loss of fatty acids in the juice by promoting the retention of fatty acids in the corn residue. These results provide detailed information that could be used for increasing consumers' knowledge of sweet corn juice, further development of sweet corn juice by food producers, and maize breeding programs. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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