Czech J. Food Sci., 2013, 31(6):607-612 | DOI: 10.17221/396/2012-CJFS

Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernelsOriginal Paper

Jiangfeng SONG1, Chunquan LIU1, Dajing LI1, Lili MENG2
1 Institute of Farm Product Processing and
2 Modern Agricultural Technology Demonstration Centers, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province, P.R. China

We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and stir-fried for 1, 3, and 5 min, respectively, then total phenolic (TP) and total carotenoid (TC) contents were determined by spectrophotometric methods. The free radical scavenging activity of the samples was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The results showed that there was a significant increase in TP (1.2-1.9 times) and TC (1.1 to 1.8 times) content of fresh sweet corn after each cooking session for 1, 3, and 5 min, the same treatment of frozen corn resulted in 47-80% losses of TP and 10 to 39% losses of TC content. The free radical scavenging activity (RSA) exhibited by cooked fresh and frozen sweet corns was found to be different, neither of them was very high, in the range of 70.2-78.6%, and the fresh cooked ones had higher values of RSA.

Keywords: Zea mays L.; cooking process; phenolics; β-carotene; antioxidan

Published: December 31, 2013  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
SONG J, LIU C, Dajing L, MENG L. Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels. Czech J. Food Sci. 2013;31(6):607-612. doi: 10.17221/396/2012-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Azizah A.H., Wee K.C., Azizah O., Azizah M. (2009): Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato). International Food Research Journal, 16: 45-51.
    2. Adefegha S.A., Oboh G. (2011): Cooking enhances the antioxidant properties of some tropical green leafy vegetables. African Journal of Biotechnology, 10: 632-639.
    3. Bernhardt S., Schlich E. (2006): Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables. Journal of Food Engineering, 77: 327-333. Go to original source...
    4. Bishnoi S., Khetarpaul N., Yadav, R.K. (1994): Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). Plant Foods for Human Nutrition, 45: 381-388. Go to original source... Go to PubMed...
    5. Chuah A.M., Lee Y.C., Yamaguchi T., Takamura H., Yin L.J., Matoba T. (2008): Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 111: 20-28. Go to original source...
    6. Chipurura B., Muchuwei M., Manditseraa F. (2010): Effect of thermal treatment on the phenolic content and antioxidant activity of some vegetables. Asian Journal of Clincal Nutrition, 2: 93-100. Go to original source...
    7. Chen Y.X., Guo C.J., Yang J.J., Wei J.Y., Wu J.Q. (2008): Effect of different cooking methods on the antioxidant capacity and related antioxidant of common vegetables. Journal of Food Science and Biotechnology, 27: 50-56. (in Chinese)
    8. Danesi F., Bordoni A. (2008): Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables. Journal of Food Science, 73: 109-112. Go to original source... Go to PubMed...
    9. Dewanto V., Wu X., Liu R.H. (2002): Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry, 50: 4959-4964. Go to original source... Go to PubMed...
    10. Gayathri G.N., Platel K., Prakash J., Srinivasan K. (2004): Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes. Food Chemistry, 84: 35-43. Go to original source...
    11. Gebczynski P., Lisiewska Z. (2006): Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods. Innovative Food Science and Emerging Technologies, 7: 239-245. Go to original source...
    12. Hunter K.J., Fletcher J.M. (2002): The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Innovative Food Science and Emerging Technologies, 3: 399-406. Go to original source...
    13. Ismail A., Marjan Z.M., Foong C.W. (2004): Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87: 581-586. Go to original source...
    14. Jatunov S., Quesada S., Díaz C., Murillo E. (2010): Carotenoid composition and antioxidant activity of the raw and boiled fruit mesocarp of six varieties of Bactris gasipaes. Archivos Latinoamericanos de Nutricion, 60: 99-104.
    15. Mazzeo T., N'Dri D., Chiavaro E., Visconti A., Fogliano V., Pellegrini N. (2011): Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry, 128: 627-633. Go to original source...
    16. Podşedek A. (2007): Natural antioxidants and antioxidant capacity of Brasicca vegetables: A review. LebensmittelWissenschaft and Technologie, 40: 1-11. Go to original source...
    17. Ruiz-Rodriguez A., Marín F.R., Ocaña A., Soler-Rivas C. (2008): Effect of domestic processing on bioactive compounds. Phytochemistry Review, 7: 345-384. Go to original source...
    18. Shi N., Li S.F., Chen W., Zhou N. (2009): The effects of different cooking methods on the antioxidant activity of vegetables. Culinary Science Journal of Yangzhou University, 3: 47-49. (in Chinese)
    19. Scott C.E., Eldridge A.L. (2005): Comparison of carotenoid content in fresh, frozen and canned corn. Journal of Food Composition and Analysis, 18: 551-559. Go to original source...
    20. Stahl W., Sies H. (2003): Antioxidant activity of carotenoids. Molecular Aspects of Medicine, 24:345-351. Go to original source... Go to PubMed...
    21. Turkmen N., Sari F., Velioglu Y.S. (2005): The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93: 713-718. Go to original source...
    22. Wachtel-Galor S., Wong K.W., Benzie I.F.F. (2008): The effect of cooking on Brassica vegetables. Food Chemistry, 110: 706-710. Go to original source...
    23. Yamaguchi T., Mizobuchi T., Kajikawa R., Kawashima H., Miyabe F., Terao J., Takamura H., Matoba T. (2001): Radical-scavenging activity of vegetables and the effect of cooking on their activity. Food Science and Technology Research, 3, 250-257. Go to original source...
    24. Zhang D.L., Hamauzu Y. (2004): Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88: 503-509. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content