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Title:   Author  item
                                            HARAKOTR, B - Khon Kaen Universityitem
                                            SURIHAM, B - Khon Kaen Universityitem
                                            TANGWONGCHAI, R - Khon Kaen Universityitem
                                            Scott, Marvinitem
                                            LERTRAT, K - Khon Kaen University
  Submitted to: Food Chemistry
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 5/14/2014
                                    Publication  Date: 5/21/2014
                                    Citation: Harakotr, B., Suriharn, B., Tangwongchai, R., Scott, M.P., Lertrat, K. 2014. Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking. Food Chemistry. 164:510-517.Interpretive Summary: Antioxidants are nutritionally beneficial compounds in many foods. We compared different methods of preparing fresh corn with respect to their effect on antioxidant content. We found that steaming is better than boiling and leaving kernels on the cob is better than removing them from the cob in terms of the level of antioxidants retained in the final food product. The cooking water used to prepare blue corn is a rich source of antioxidant and may be a valuable co-product of corn preparation. The results of this study indicate how to prepare fresh corn with optimal nutritional quality.
                                Technical Abstract: Antioxidant components, including anthocyanins and phenolic compounds, antioxidant activity, and their changes during traditional cooking of fresh purple waxy corn were investigated. As compared to the raw corn, thermal treatment caused significant (p < 0.05) decreases in each antioxidant compound and antioxidant activity. Steam cooking preserved more antioxidant compounds than boiling. Boiling caused a significant loss of anthocyanin and phenolic compounds into the cooking water. This cooking water is a valuable co-product because it is a good source of purple pigment. By comparing levels of antioxidant compounds in raw and cooked corn, we determined that degradation results in greater loss than leaching or diffusion into cooking water. Additionally, separation of kernels from the cob prior to cooking caused increased loss of antioxidant compounds.


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