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Dynamic effects of post-harvest preservation on phytochemical profiles and antioxidant activities in sweet corn kernels

文献类型： 外文期刊

作者： Xiang, Nan 1 ; Wen, Tianxiang 2 ; Yu, Binglin 1 ; Li, Gaoke 2 ; Li, Chunyan 2 ; Li, Wu 2 ; Lu, Wenjia 2 ; Hu, Jianguang 2 ;

作者机构： 1.South China Univ Technol, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Engn Res Ctr Starch & Prot Proc, Sch Food Sci & Engn,Minist Educ, Guangzhou 510640, Peoples R China

2.Guangdong Acad Agr Sci, Crop Res Inst, Key Lab Crops Genet Improvement Guangdong Prov, Guangzhou 510640, Peoples R China

关键词： Antioxidant activity; phytochemical; post-harvest; sweet corn; thermal processing

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： In order to investigate the effects of thermal processing and preservation on phytochemicals and antioxidant activity of sweet corn kernels, 100 degrees C, 115 degrees C and 121 degrees C were operated as processed conditions and-20 degrees 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.

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