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Dynamic effects of post‐harvest preservation on phytochemical profiles and antioxidant activities in sweet corn kernels
Author(s) -
Xiang Nan,
Wen Tianxiang,
Yu Binglin,
Li Gaoke,
Li Chunyan,
Li Wu,
Lu Wenjia,
Hu Jianguang,
Guo Xinbo
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14575
Subject(s) - phytochemical , antioxidant , food science , carotenoid , vitamin c , chemistry , vitamin e , horticulture , botany , biology , biochemistry
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.