Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour.

Beta, Trust; Hwang, Taeyoung

Beta, Trust; Hwang, Taeyoung.

Affiliation

Beta T; University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada; University of Manitoba, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Manitoba R3T 2N2, Canada.
Hwang T; University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada; Jungwon University, Department of Food Science and Technology, Goesan, Chungbook 367-805, South Korea. Electronic address: hty301@jwu.ac.kr.

Food Chem ; 246: 58-64, 2018 Apr 25.

Article in En | MEDLINE | ID: mdl-29291878

Subject(s)

Antioxidants/analysis; Carotenoids/analysis; Flour/analysis; Food Handling/methods; Zea mays/chemistry; Antioxidants/chemistry; Carotenoids/chemistry; Hot Temperature; Lutein/analysis; Phenols/analysis; Zeaxanthins/analysis

Key words

2,2-Diphenyl-1-picrylhydrazyl (DPPH) (PubChem CID: 2735032); 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (PubChem CID: 5815211); Antioxidant capacity; Carotenoid; Ferulic acid (PubChem CID: 445858); Heat and moisture treatment; Lutein (PubChem CID: 181579); Methyl-t-butyl ether (MtBE) (PubChem CID: 15413); Orange maize; Phenolic; Zeaxanthin (PubChem CID: 5280899); p-Coumaric acid (PubChem CID: 637542); p-Hydroxybenzoic acid (PubChem CID: 135); ß-Carotene (PubChem CID: 5280489); ß-Cryptoxanthin (PubChem CID: 5281235)

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Carotenoids / Zea mays / Flour / Food Handling / Antioxidants Language: En Journal: Food Chem Year: 2018 Type: Article Affiliation country: Canada

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