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.2021.8.4.1294Keywords:
phytochemical study, Pigmented maize, TemperatureAbstract
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.
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