Dynamic effects of post‐harvest preservation on phytochemical profiles and antioxidant activities in sweet corn kernels. (15th April 2020)

• Record Type: Journal Article
• Authors: Xiang, Nan; Wen, Tianxiang; Yu, Binglin; Li, Gaoke; Li, Chunyan; Li, Wu; Lu, Wenjia; Hu, Jianguang; Guo, Xinbo
• Is Part Of: International journal of food science & technology. Volume 55:Number 9(2020)
• Page Start: 3111
• Page End: 3122
• Publication Date: 2020-04-15
• Subjects: Antioxidant activity -- phytochemical -- post‐harvest -- sweet corn -- thermal processing; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14575
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In order to investigate the effects of thermal processing and preservation on phytochemicals and antioxidant activity of sweet corn kernels, 100 °C, 115 °C and 121 °C were operated as processed conditions and‐20 °C was provided for 6 months storage in this study. Results showed that phenolics, vitamin E content and antioxidant activity in sweet corn kernels raised after thermal processing. Three months preservation slightly declined phenolics and vitamin E content. Thermal processing in favor of the retentions of vitamin E and carotenoids. Principle component analyses and correlation analyses were operated to identify the roles of detected compounds. The study figured out the phytochemical profiles of sweet corn kernels during preservation and elaborated the effect of thermal processing, which could be a guidance for the procession and preservation of post‐harvest fresh kernels. Abstract : Sweet corn kernels were thermal‐processed with different temperatures and preserved for 6 month. Thermal processing enhanced the content of phenolic compounds and vitamin E as well as antioxidant activity in sweet corn kernels. The present study figured out the best storage time for sweet corn kernels and could contribute to promote production of post‐harvest sweet corn.