Skip to main navigation menu Skip to main content Skip to site footer
Plant Science Today (PST)

Research communications

Vol. 8 No. 4 (2021)

Influence of thermal treatment on Anthocyanin, total phenolic content and antioxidant capacity of Pigmented Maize (Zea mays L.)

DOI
https://doi.org/10.14719/pst.2021.8.4.1294
Submitted
3 June 2021
Published
12-09-2021 — Updated on 05-02-2022
Versions

Abstract

Pigmented maize (Zea mays L.) is a healthy crop due to its perfect proximates and phytochemicals. Thermal treatment was widely used to enhance phytochemical constituents in different kinds of crops. This research evaluated the impact of temperature (100, 115, 130 °C) and duration (10, 15, 20 min) in roasting to anthocyanin, total phenolic content and antioxidant capacity of pigmented maize. Results showed that thermal treatment at 115 °C in 10 min significantly improved anthocyanin in pigmented maize; however, this content would be lower at higher temperatures or prolonged exposing time. Meanwhile, total phenolic content and antioxidant capacity in the pigmented maize were recorded at the highest level when being roasted at 100 oC for 10 min. This research proved that phytochemical constituents and antioxidant capacity inside the pigmented maize would be seriously damaged at high temperatures and extended duration in roasting. By this, producers should pay more attention to thermal conditions in roasting.

References

  1. Pedreschi R, Cisneros-Zevallos L. Phenolic profiles of Andean purple corn (Zea mays L.). Food Chemistry. 2007;100:956-63. https://doi.org/10.1016/j.foodchem.2005.11.004
  2. Espinosa-Trujillo E, Mendoza-Castillo M, Castillo-Gonzalez F, Ortiz-Cereceres J, Delgado-Alvarado A, Carrillo-Salazar A. Anthocyanin accumulation in pericarp and aleurone layer of maize kernel and their genetic effects on native pigmented varieties. Revista Fitotecnia Mexicana. 2009;32:303-09.
  3. Betran FJ, Bockholt AJ, Rooney LW. Blue corn. In AR Hallauer (Ed.), Specialty Corns, 2nd ed, CRC Press, Boca Raton, Florida, USA, 2000;pp. 305-14.
  4. Urias-Peraldi M, Gutierrez-Uribe JA, Preciado-Ortiz RE, Cruz-Morales AS, Serna-Saldivar SO, Garcia-Lara S. Nutraceutical profiles of improved blue maize (Zea mays) hybrids for subtropical regions. Field Crops Research. 2013;141:69-76. https://doi.org/10.1016/j.fcr.2012.11.008
  5. Tajamul RS, Kamlesh P, Pradyuman K, Fatih Y. Maize—A potential source of human nutrition and health:A review. Cogent Food and Agriculture. 2016;2, 1. https://doi.org/10.1080/23311932.2016.1166995
  6. Magana-Cerino JM, Peniche-Pavia HA, Tiessen A, Gurrola-Diaz CM. Pigmented maize (Zea mays L.) contains anthocyanins with potential therapeutic action against oxidative stress – a review. Pol J Food Nutr Sci. 2020;70:85-99. https://doi.org/10.31883/pjfns/113272
  7. Oliviero T, Capuano E, CäMmerer B, Fogliano V. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. Journal of Agriculture and Food Chemistry. 2008;57:147-52. https://doi.org/10.1021/jf802250j
  8. Chen J, Yan X. Analyzing the characteristics of roasting process for Chinese rice wine by fluidized bed using superheated steam. Food Science and Technology Research. 2016;22:159-72. https://doi.org/10.3136/fstr.22.159
  9. Chung HS, Chung SK, Youn KS. Effects of roasting temperature and time on bulk density, soluble solids, browning index and phenolic compounds of corn kernels. Journal of Food Processing and Preservation. 2011;35:832-39. https://doi.org/10.1111/j.1745-4549.2011.00536.x
  10. Tiwari N and Awasthi P. Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes. Journal of Food Science and Technology. 2014;51:2256-59. https://doi.org/10.1007/s13197-012-0694-z
  11. Nkundabombi MG, Nakimbugwe D, Muyonga JH. Effect of processing methods on nutritional, sensory and physicochemical characteristics of biofortified bean flour. Food Science and Nutrition. 2015;4:384-97. https://doi.org/10.1002/fsn3.301
  12. Singh N, David J, Thompkinson DK, Seelam BS, Rajput H, Morya S. Effect of roasting on functional and phytochemical constituents of finger millet (Eleusine coracana L.). The Pharma Innovation Journal. 2018;7:414-18. https://www.thepharmajournal.com/archives/2018/vol7issue4/PartG/7-3-90-468.pdf
  13. Wang HY, Qian H, Yao WR. Melanoidins produced by the Maillard reaction:Structure and biological activity:A review. Food Chemistry. 2011;128:573–84. https://doi.org/10.1016/j.foodchem.2011.03.075
  14. Lee GC, Kim SJ, Koh BK. Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of tarakjuk. Korean Journal of Food Science and Technology. 2003;35:905-13.
  15. Lee SW, Lee JH. Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans. Food Chemistry. 2009;112:316–20. https://doi.org/10.1016/j.foodchem.2008.05.065
  16. Kring U, El-Saharty YS, El-Zeany BA, Pabel B, Berger RG. Antioxidant activity of extracts from roasted wheat germ. Food Chemistry. 2000;71:91–95. https://doi.org/10.1016/S0308-8146(00)00148-5
  17. Sharma P, Gujral HS. Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International. 2011;44:235–40. https://doi.org/10.1016/j.foodres.2010.10.030
  18. Yazdanpanah H, Mohammadi T, Abouhossain G, Cheraghali AM. Effect of roasting on degradation of aflatoxins in contaminated pistachio nuts. Food Chemistry Toxicology. 2005;43:1135–39. https://doi.org/10.1016/j.fct.2005.03.004
  19. Redgwell RJ, Trovato V, Curti D. Cocoa bean carbohydrates:roasting induced changes and polymer interactions. Food Chemistry. 2003;80:511–16. https://doi.org/10.1016/S0308-8146(02)00320-5
  20. Vignoli JA, Viegas MC, Bassoli DG, Benassi MT. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International. 2013;61:279–85. https://doi.org/10.1016/j.foodres.2013.06.006
  21. Ee KY, Agboola S, Rehman A, Zhao J. Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds. Food Chemistry 2011;129:816–21. https://doi.org/10.1016/j.foodchem.2011.05.028
  22. Abdel-Aal ESM and Hucl P. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chemistry Journal. 1999;76:350-54. https://doi.org/10.1094/CCHEM.1999.76.3.350
  23. Cristina CM, Oana C, Lucia D, Monica H. Morphological characteristics, phenolic and terpenoid profiles in garden Chrysanthemum grown in different nutritional conditions. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2015;43:371-79. https://doi.org/10.15835/nbha43210060
  24. Bakar MFA, Sanusi SB, Bakar FIA, Cong OJ, Mian Z. Physicochemical and antioxidant potential of raw unprocessed honey from Malaysian stingless bees. Pakistan Journal of Nutrition 2017;16:888-94. https://doi.org/10.3923/pjn.2017.888.894
  25. Patras A, Brunton NP, O' Donnell C, Tiwari BK. Effect of thermal processing on anthocyanin stability in foods;mechanisms and kinetics of degradation. Trends in Food Science and Technology. 2010;21:3-11. https://doi.org/10.1016/j.tifs.2009.07.004
  26. Sadilova E, Carle R, Stintzing FC. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Molecular Nutrition and Food Research. 2007;51:1461-71. https://doi.org/10.1002/mnfr.200700179
  27. Cevallos-Casals BA, Cisneros-Zevallos L. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chemistry. 2004;86:69–77. https://doi.org/10.1016/j.foodchem.2003.08.011
  28. Tanghiranrat J, Anprung P. Effect of dry heating temperature and time on radical scavenging activities and bioactive compounds in black rice varieties (Oryza sativa L. indica). Journal of Food Science and Agricultural Technology 2015;1:73-78.
  29. Kanha N, Laokuldilok T. Effects of spray-drying temperatures on powder properties and antioxidant activities of encapsulated anthocyanins from black glutinous rice bran. Chiang Mai University Journal of Natural Sciences. 2014;13:411-23. https://doi.org/10.12982/CMUJNS.2014.0045
  30. Nayak B, Berrios JDJ, Powers JR, Tang J. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes. Journal of Food Science. 2011;76:874–83. https://doi.org/10.1111/j.1750-3841.2011.02279.x
  31. Ferreira CD, Ziegler V, Bubolz VK, Da Silva J, Cardozo MMC, Elias MC, De Oliveira M. Effects of the roasting process over the content of secondary metabolites from peanut grains (Arachis hypogaea L.) with different colorations of Testa. Journal of Food Quality. 2016;39:685-94. https://doi.org/10.1111/jfq.12235
  32. Yamuangmorn S, Sreethong T, Saenchai C, Rerkasem B, Promuthai C. Effects of roasting conditions on anthocyanin, total phenolic content and antioxidant capacity in pigmented and non-pigmented rice varieties. International Food Research Journal. 2021;28:73–82. http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%20-%2007%20-%20IFRJ19842.R3.pdf
  33. Carciochi RA, D’Alessandro LG, Manrique GD. Effect of roasting conditions on the antioxidant compounds of quinoa seeds. International Journal of Food Science and Technology. 2016;51:1018-25. https://doi.org/10.1111/ijfs.13061
  34. Zhou R, Cai W, Xu B. Phytochemical profiles of black and yellow soybeans as affected by roasting. International Journal of Food Properties. 2017;20:3179-90. https://doi.org/10.1080/10942912.2017.1280678
  35. Rizki H, Kzaiber F, Elharfi M, Ennahli S, Hanine H. Effects of roasting temperature and time on the physicochemical properties of sesame (Sesamum indicum L.) seeds. International Journal of Innovation and Applied Studies. 2015;11:148-55.
  36. Kalam Azad MO, Jeong DI, Adnan M, Salitxay T, Heo JW, Naznin MT, Park CH. Effect of different processing methods on the accumulation of the phenolic compounds and antioxidant profile of broomcorn millet (Panicum miliaceum L.) flour. Foods 2019;8:203. https://doi.org/10.3390/foods8070230
  37. Ghazzawi HA, Al-Ismail K. A comprehensive study on the effect of roasting and frying on fatty acids profiles and antioxidant capacity of almonds, pine, cashew and pistachio. Journal of Food Quality. 2017:9038257. https://doi.org/10.1155/2017/9038257
  38. Pandey H, Awasthi P. Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour. Journal of Food Science and Technology 2015;52:1054-60. https://doi.org/10.1007/s13197-013-1057-0
  39. Koan SW, Mi JK, Hyun-Joo K, Ji HL, Byong WL, Gun-Ho J, Byoung KL, Sun LK. Changes in the functional components and radical scavenging activity of maize under various roasting conditions. Food Science Biotechnology. 2018;27:837–45. https://doi.org/10.1007/s10068-017-0294-9
  40. Lee K, Ham H, Kim MJ, Ko JY, Kim HJ, Oh SK, Jeong HS, Woo KS. Effects of heating condition and cultivar on phenolic compounds and their radical scavenging activity on sorghum. Academic Journal of Biotechnology. 2016;4:347–52.
  41. Peleg H, Naim M, Rouseff RL, Zehavi U. Distribution of bound and free polyphenolic acids in oranges (Citrus sinensis) and grapefruit (Citrus paradisi). Journal of Science Food and Agriculture. 1991;57:417–26. https://doi.org/10.1002/jsfa.2740570312
  42. Jeong SM, Kim SY, Kim DR, Nam KC, Ahn DU, Lee SC. Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science. 2004; 69:377-81. https://doi.org/10.1111/j.1365-2621.2004.tb10701.x
  43. Jannat B, Oveisi MR, Sadeghi N, Hajimahmoodi M, Behzad M, Nahavandi B, Oveisi M. Effect of roasting process on total phenolic compounds and ?-tocopherol contents of Iranian sesame seeds (Sesamum indicum). Iranian Journal of Pharmaceutical Research. 2013;12:751-58.
  44. Jung HA, Lee HJ, Kim YA, Park KE, Ahn JW, Lee BJ, Moon SG, Seo Y. Antioxidant activity of Artemisia capillaris Thunberg. Food Science Biotechnology. 2004;13:328–31.
  45. Ruen-ngam D, Thawai C, Sukonthamut S, Nokkoul R, Tadtong S. Evaluation of nutrient content and antioxidant, neuritogenic and neuroprotective activities of upland rice bran oil. Science Asia. 2018;44:257-67. https://doi.org/10.2306/scienceasia1513-1874.2018.44.257

Downloads

Download data is not yet available.