Abstract
The phenolic compounds and radical scavenging activity of ethanolic extracts from maize at various roasting conditions were evaluated in this research. The free sugar contents in roasted maize significantly decreased with higher roasting temperature and longer roasting time. The total polyphenol and total flavonoid contents in roasted maize significantly increased with higher roasting temperature and longer roasting time. The predominant phenolic acid in the roasted maize was homogentisic acid. The contents of homogentisic acid and myricetin in roasted maize significantly increased with higher roasting temperature and longer roasting time. The DPPH and ABTS radical scavenging activities of roasted maize significantly increased with higher roasting temperature and longer roasting time. DPPH and ABTS radical scavenging activities were positively correlated with phenolic compounds. The activities of these components increased following heat treatments because of the low molecularization effects of the heating process, which resulted in active, low-molecular-weight components that were readily extracted.
Similar content being viewed by others
References
Redaelli R, Alfieri M, Cabassi G. Development of a NIRS calibration for total antioxidant capacity in maize germplasm. Talanta. 154: 164–168 (2016).
Rooney LW, Serna-Saldivar SO. Food use of whole corn and dry-milled fraction, in: White, P.J., Johnson, L.A. (Eds.). Corn: Chemistry and Technology, 2ed., American Association of Cereal Chemists, United States, pp.495–535 (2003).
Nuss ET, Tanumihardjo SA. Maize: a paramount staple crop in the context of global nutrition. Comp. Rev. Food Sci. Food Saf. 9: 417–436 (2010).
Tafuri A, Alfieri M, Redaelli R. Determination of soluble phenolics content in Italian maize varieties and lines. Tec. Molit. Int. 65: 60–69 (2014).
Corrales-Bañuelos AB, Cuevas-Rodríguez EO, Gutiérrez-Uribe JA, Milán-Noris EM, Reyes-Moreno C, Milán-Carrillo J, Mora-Rochín S. Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process. J. Cereal Sci. 69: 64–70 (2016).
Žilić S, Serpen A, Akıllıoğlu G, Gökmen V, Vančetović J. Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels. J. Agric. Food Chem. 60: 1224–1231 (2012).
Oliviero T, Capuano E, CäMmerer B, Fogliano V. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. J. Agric. Food Chem. 57: 147–152 (2008).
Chung HS, Chung SK, Youn KS. Effects of roasting temperature and time on bulk density, soluble solids, browning index and phenolic compounds of corn kernels. J. Food Process. Pres. 35: 832–839 (2011).
Wang HY, Qian H, Yao WR. Melanoidins produced by the Maillard reaction: Structure and biological activity: A review. Food Chem. 128: 573–584 (2011).
Lee SW, Lee JH. Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans. Food Chem. 112: 316–320 (2009).
Kring U, El-Saharty YS, El-Zeany BA, Pabel B, Berger RG. Antioxidant activity of extracts from roasted wheat germ. Food Chem. 71: 91–95 (2000).
Sharma P, Gujral HS. Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Res. Int. 44: 235–240 (2011).
Yazdanpanah H, Mohammadi T, Abouhossain G, Cheraghali AM. Effect of roasting on degradation of aflatoxins in contaminated pistachio nuts. Food Chem. Toxicol. 43: 1135–1139 (2005).
Redgwell RJ, Trovato V, Curti D. Cocoa bean carbohydrates: roasting induced changes and polymer interactions. Food Chem. 80: 511–516 (2003).
Vignoli JA, Viegas MC, Bassoli DG, Benassi MT. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Res. Int. 61: 279–285 (2013).
Ee KY, Agboola S, Rehman A, Zhao J. Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds. Food Chem. 129: 816–821 (2011).
Woo KS, Hwang IG, Lee YR, Lee J, Jeong HS. Characteristics of sucrose thermal degradation with high temperature and high pressure treatment. Food Sci. Biotechnol. 18: 717–723 (2009).
Lee K, Ham H, Kim MJ, Ko JY, Kim HJ, Oh SK, Jeong HS, Woo KS. Effects of heating condition and cultivar on phenolic compounds and their radical scavenging activity on sorghum. Acad. J. Biotechnol. 4: 347–352 (2016).
Kim MY, Jang GY, Lee Y, Li M, Ji YM, Yoon N, Lee SH, Kim KM, Lee J, Jeong HS. Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.). Food Sci. Biotechnol. 25: 1551–1559 (2016).
Youn KS, Chung HS. Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology. LWT Food Sci. Technol. 46: 305–310 (2012).
Quintas MAC, Guimarães C, Baylina J, Brandão TRS, Silva CLM. Multiresponse modelling of the caramelisation reaction. Innov. Food Sci. Emerg. Technol. 8: 306–315 (2007).
Woo KS, Hwang IG, Kim HY, Jang KI, Lee J, Kang TS, Jeong HS. Thermal degradation characteristics and antioxidant activity of fructose solution with heating temperature and time. J. Med. Food. 14: 167–172 (2011).
Yaylayan VA, Kaminsky E. Isolation and structural analysis of maillard polymers: caramel and melanoidin formation in glycine/glucose model system. Food Chem. 63: 25–31 (1998).
Woo KS, Ko JY, Jeong HS. Effect of milling time on antioxidant compounds and activities of methanol extracts of sorghum [Sorghum bicolor (L.) Moench]. Food Sci. Biotechnol. 23: 1741–1746 (2014).
Peleg H, Naim M, Rouseff RL, Zehavi U. Distribution of bound and free polyphenolic acids in oranges (Citrus sinensis) and grapefruit (Citrus paradise). J. Sci. Food Agric. 57: 417–426 (1991).
Chen ML, Yang DJ, Liu SC. Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels. Int. J. Food Sci. Technol. 46: 1179–1185 (2011).
Lou SN, Lin YS, Hsu YS, Chiu EM, Ho CT. Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment. Food Chem. 161: 246–253 (2014).
Wang T, Hea F, Chen G. Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review. J. Func. Foods. 7: 101–111 (2014).
Kim HG, Kim GW, Oh H, Yoo SY, Kim YO, Oh MS. Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill). LWT Food Sci. Technol. 44: 992–998 (2011).
Baublis AJ, Lu C, Clydesdale FM, Decker EA. Potential of wheat-based breakfast cereals as a source of dietary antioxidants. J. Am. Col. Nutr. 19: 308S–311S (2000).
Jung HA, Lee HJ, Kim YA, Park KE, Ahn JW, Lee BJ, Moon SG, Seo Y. Antioxidant activity of Artemisia capillaris Thunberg. Food Sci. Biotechnol. 13: 328–331 (2004).
Velioglu YS, Mazza G, Gao L, Oomah BD. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 46: 4113–4117 (1998).
Woo KS, Hwang IG, Kim TM, Kim DJ, Hong JT, Jeong HS. Changes in the antioxidant activity of onion (Allium cepa) extracts with heat treatment. Food Sci. Biotechnol. 16: 828–831 (2007).
Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci. Technol. 11: 340–346 (2001).
Acknowledgements
This study was performed with the support of the “Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ01117201)” Rural Development Administration, Republic of Korea.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Woo, K.S., Kim, M.J., Kim, HJ. et al. Changes in the functional components and radical scavenging activity of maize under various roasting conditions. Food Sci Biotechnol 27, 837–845 (2018). https://doi.org/10.1007/s10068-017-0294-9
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-017-0294-9