Physicochemical, bioactive compounds and antioxidant activities of sweet red corn under different drying methods

Onanong PHUSEERIT; Theeraphan CHUMROENPHAT

doi:10.15835/nbha51313301

Authors

Onanong PHUSEERIT Roi-Et Rajabhat University, Faculty of Liberal Arts and Science, Department of Science and Technology, Sela Phum District, Roi-Et 45120 (TH)
Theeraphan CHUMROENPHAT Ubon Ratchathani Rajabhat University, Aesthetic Sciences and Health Program, Faculty of Thai Traditional and Alternative Medicine, Ubonratchathani 34000 (TH)

DOI:

https://doi.org/10.15835/nbha51313301

Keywords:

antioxidant, bioactive compounds, corn, flavonoids, phenolic acids

Abstract

This study investigated the physicochemical properties, bioactive compounds, and antioxidant activities of sweet red corn under different drying methods. The color characteristics of the corn varied significantly based on the drying method employed. Freeze-drying resulted in the lightest color, while sun drying and hot air drying at different temperatures showed intermediate and varying color parameters. The total phenolic and flavonoid content decreased after drying, with heat drying methods exhibiting a greater decrease compared to freeze-drying. Microstructural analysis revealed changes in cell structure and starch granules, with freeze-dried samples displaying distinct characteristics. The sugar content decreased in all drying methods compared to the fresh sample. The amino acid content also decreased after drying, with heat drying methods affecting certain amino acids more than others. Different phenolic acids and flavonoids were detected, with their concentrations varying depending on the drying method. Fresh corn exhibited the highest antioxidant activity, while freeze-drying retained a significant amount. Sun drying and high-temperature drying methods resulted in decreased antioxidant activity. These findings underscore the importance of selecting appropriate drying techniques to preserve desired attributes and beneficial properties of corn.

References

Akhtaruzzaman Md, Mondal Md. HT, Biswas M, Sheikh Md AM, Khatun AA, Sarker Md SH (2021). Evaluation of drying performance, energy consumption, and quality of two-stage dried corn grain. Journal of Biosystems Engineering 46(2):151-162. https://doi.org/10.1007/s42853-021-00095-w

Aprodu I, Milea ȘA, Enachi E, Râpeanu G, Bahrim GE, Stănciuc N (2020). Thermal degradation kinetics of anthocyanins extracted from purple maize flour extract and the effect of heating on selected biological functionality. Foods 9(11):1-13. https://doi.org/10.3390/foods9111593

Bhuiyan MM, Islam AF, Iji PA (2010). Variation in nutrient composition and structure of high-moisture corn dried at different temperatures. South African Journal of Animal Science 40(3):190-197. https://doi.org/10.4314/sajas.v40i3.12

Buchner N, Krumbein A, Rohn S, Kroh LW (2006). Effect of thermal processing on the flavonols rutin and quercetin. Rapid Communications in Mass Spectrometry 20(21):3229-3235. https://doi.org/10.1002/rcm.2720

Carapelle A, Henrist M, Rabecki F (2001). A study of vacuum freeze-drying of frozen wet papers. Drying Technology 19(6):1113-1124. https://doi.org/10.1081/DRT-100104808

Chaaban H, Ioannou I, Chebil L, Slimane M, Gérardin C, Paris C, Charbonnel C, Chekir L, Ghoul M (2017). Effect of heat processing on thermal stability and antioxidant activity of six flavonoids. Journal of Food Processing and Preservation 41(5):e13203. https://doi.org/10.1111/jfpp.13203

Chumroenphat T, Somboonwatthanakul I, Saensouk S, Siriamornpun S (2021). Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chemistry 339:128121. https://doi.org/10.1016/j.foodchem.2020.128121

Gallage NJ, Møller BL (2015). Vanillin–bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid. Molecular Plant 8(1):40-57. https://doi.org/10.1016/j.molp.2014.11.008

Hansen CA (2021). Vanillin biosynthesis from sucrose ex-sugarcane: Authentication of an alternative vanillin source through stable isotope data analysis. Heliyon 7(5):e06970. https://doi.org/10.1016/j.heliyon.2021.e06970

Harakotr B, Suriharn B, Tangwongchai R, Scott MP, Lertrat K (2014). Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking. Food Chemistry 164:510-517. https://doi.org/10.1016/j.foodchem.2014.05.069

Harakotr B, Sutthiluk W, Rithichai P (2022). Changes on sugar and starch contents during seed development of synergistic sweet corn and implication on seed quality. International Journal of Agronomy 2022:1-11. https://doi.org/10.1155/2022/6550474

Hong HT, Netzel ME, O’Hare TJ (2020). Anthocyanin composition and changes during kernel development in purple-pericarp supersweet sweetcorn. Food Chemistry 315:126284. https://doi.org/10.1016/j.foodchem.2020.126284

Lao F, Giusti MM (2016). Quantification of purple corn (Zea mays L.) anthocyanins using spectrophotometric and HPLC approaches: method comparison and correlation. Food Analytical Methods 9(5):1367-1380. https://doi.org/10.1007/s12161-015-0318-0

Li T, Zhang W, Yang H, Dong Q, Ren J, Fan H, Zhang X, Zhou Y (2019). Comparative transcriptome analysis reveals differentially expressed genes related to the tissue-specific accumulation of anthocyanins in pericarp and aleurone layer for corn. Scientific Reports 9(1):2485. https://doi.org/10.1038/s41598-018-37697-y

Li Z, Hong T, Shen G, Gu Y, Guo Y, Han J (2022). Amino acid profiles and nutritional evaluation of fresh sweet–waxy corn from three different regions of China. Nutrients 14(19):3887. https://doi.org/10.3390/nu14193887

Lopez-Martinez LX, Oliart-Ros RM, Valerio-Alfaro G, Lee C-H, Parkin KL, Garcia HS (2009). Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican corn. LWT - Food Science and Technology 42(6):1187-1192. https://doi.org/10.1016/j.lwt.2008.10.010

Montilla EC, Hillebrand S, Antezana A, Winterhalter P (2011). Soluble and bound phenolic compounds in different Bolivian purple corn (Zea mays L.) cultivars. Journal of Agricultural and Food Chemistry 59(13):7068-7074.

Mousavi SMN, Illés A, Bojtor C, Demeter C, Zsuzsanna B, Vad A, … Nagy J (2024). Quantitative and qualitative yield in sweet corn hybrids. Brazilian Journal of Biology 84:e265735. https://doi.org/10.1590/1519-6984.265735

Mwaurah PW, Kumar S, Kumar N, Panghal A, Attkan AK, Singh VK, Garg MK (2020). Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review. Comprehensive Reviews in Food Science and Food Safety 19(5):2421-2446. https://doi.org/10.1111/1541-4337.12598

Nagpure AAL, Gupta RK (2011). Biotransformation of curcumin to vanillin. Indian Journal of Chemistry 50B:1119-1122.

Nankar AN, Dungan B, Paz N, Sudasinghe N, Schaub T, Holguin FO, Pratt RC (2016). Quantitative and qualitative evaluation of kernel anthocyanins from southwestern United States blue corn. Journal of the Science of Food and Agriculture 96(13):4542-4552. https://doi.org/10.1002/jsfa.7671

Nishi E, Tsutsui K, Imai H (2016). High maltose sensitivity of sweet taste receptors in the Japanese macaque (Macaca fuscata). Scientific Reports 6(1):39352. https://doi.org/10.1038/srep39352

Ramos-Escudero F, Muñoz AM, Alvarado-Ortíz C, Alvarado Á, Yáñez JA (2012). Purple corn (Zea mays L.) phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organs. Journal of Medicinal Food 15(2):206-215. https://doi.org/10.1089/jmf.2010.0342

Reyes FGR, Varseveld GW, Kuhn MC (1982). Sugar composition and flavor quality of high sugar (Shrunken) and normal sweet corn. Journal of Food Science 47(3):753-755. https://doi.org/10.1111/j.1365-2621.1982.tb12707.x

Saensouk S, Senavongse R, Papayrata C, Chumroenphat T (2022). Evaluation of color, phytochemical compounds and antioxidant activities of mulberry fruit (Morus alba L.) during ripening. Horticulturae 8(12):1146. https://doi.org/10.3390/horticulturae8121146

Saikaew K, Lertrat K, Ketthaisong D, Meenune M, Tangwongchai R (2018) Influence of variety and maturity on bioactive compounds and antioxidant activity of purple waxy corn (Zea mays L. var. ceratina). International Food Research Journal 25(5):1985-1995.

Setiawan S, Widjaja H, Rakphongphairoj V, Jane J (2010). Effects of drying conditions of corn kernels and storage at an elevated humidity on starch structures and properties. Journal of Agricultural and Food Chemistry 58(23):12260-12267. https://doi.org/10.1021/jf102838j

Siriamornpun S, Kaisoon O, Meeso N (2012). Changes in colour, antioxidant activities and carotenoids (lycopene, β-carotene, lutein) of marigold flower (Tagetes erecta L.) resulting from different drying processes. Journal of Functional Foods 4(4):757-766. https://doi.org/10.1016/j.jff.2012.05.002

Senphan, T, Yakong N, Aurtae K, Songchanthuek S, Choommongkol V, Fuangpaiboon N, Phing PL, Yarnpakdee S (2019). Comparative studies on chemical composition and antioxidant activity of corn silk from two varieties of sweet corn and purple waxy corn as influenced by drying methods. Food and Applied Bioscience Journal 7(3):64-80.

Thoudam B, Kirithika T, Ramya J, Usha K (2011). Phytochemical constituents and antioxidant activity of various extracts of corn silk (Zea mays L). Research Journal of Pharmaceutical, Biological and Chemical Sciences 2:986-993.

Vohra M, Manwar J, Manmode R, Padgilwar S, Patil S (2014). Bioethanol production: Feedstock and current technologies. Journal of Environmental Chemical Engineering 2(1):573-584. https://doi.org/10.1016/j.jece.2013.10.013

Woo MW, Mujumdar AS (2010). Effects of electric and magnetic field on freezing and possible relevance in freeze drying. Drying Technology 28(4):433-443. https://doi.org/10.1080/07373930903202077

Xu J, Krietemeyer EF, Finkenstadt VL, Solaiman D, Ashby RD, Garcia RA (2016). Preparation of starch–poly–glutamic acid graft copolymers by microwave irradiation and the characterization of their properties. Carbohydrate Polymers 140:233-237. https://doi.org/10.1016/j.carbpol.2015.12.034

Yang T, Guang Hu J, Yu Y, Li G, Guo X, Li T, Liu RH (2019). Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays L. saccharata Sturt). Journal of Food Processing and Preservation 43(1):e13855. https://doi.org/10.1111/jfpp.13855

Zhao Y, Zheng Y, Li Z, Jiang Y, Zhuang W, Zheng B, Tian Y (2020). Effects of ultrasonic pretreatments on thermodynamic properties, water state, color kinetics, and free amino acid composition in microwave vacuum dried lotus seeds. Drying Technology 38(4):534-544. https://doi.org/10.1080/07373937.2019.1587618