Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage
Samo za registrovane korisnike
2022
Autori
Vukadinovic, JelenaSrdić, Jelena
Tosti, Tomislav
Dragičević, Vesna
Kravic, Natalija
Mladenović Drinić, Snežana
Milojković-Opsenica, Dušanka
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Sweet maize has worldwide importance due to its high nutritional value and health benefits. In order to provide valuable health-related information to consumers, the phytochemicals profile of raw sweet maize kernels and those exposed to different treatments (cooking, frozen storage before cooking, sucrose addition during cooking, and blanching) was examined herein. Thus, carotenoids, tocopherols and free phenolic acids content was determined by liquid chromatography, while the content of water soluble sugars was analyzed by anion exchange chromatography. In response to immediate cooking, as well as, to blanching prior to shorter frozen storage and cooking afterwards, all hybrids exhibited a significant decrease in carotenoids, and a significant increase in concentration of tocopherols, fructose, glucose, protocatechuic, ferulic and p-coumaric acids, in comparison to the fresh samples. However, treatments with blanching prior to longer frozen storage and cooking afterwards, contributed ...only to increased tocopherols content. Distinct grouping of processed samples in comparison to their corresponding control samples, revealed the existence of unique linkage between changes in phytochemicals content upon treatment in a hybrid-dependent manner. Combined blanching prior to shorter frozen storage with sucrose addition during cooking is highly recommended as a potent tool for phytochemicals enhancement.
Ključne reči:
carotenoids / tocopherols / phenolic acids / water-soluble sugars / cooking / freezing / blanching / sugar addition / Zea mays L. ssp. saccharataIzvor:
Journal of Food Composition and Analysis, 2022, 114, 104637Izdavač:
- Elsevier
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200040 (Institut za kukuruz 'Zemun polje', Beograd-Zemun) (RS-MESTD-inst-2020-200040)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200168 (Univerzitet u Beogradu, Hemijski fakultet) (RS-MESTD-inst-2020-200168)
Institucija/grupa
MRIZPTY - JOUR AU - Vukadinovic, Jelena AU - Srdić, Jelena AU - Tosti, Tomislav AU - Dragičević, Vesna AU - Kravic, Natalija AU - Mladenović Drinić, Snežana AU - Milojković-Opsenica, Dušanka PY - 2022 UR - http://rik.mrizp.rs/handle/123456789/1068 AB - Sweet maize has worldwide importance due to its high nutritional value and health benefits. In order to provide valuable health-related information to consumers, the phytochemicals profile of raw sweet maize kernels and those exposed to different treatments (cooking, frozen storage before cooking, sucrose addition during cooking, and blanching) was examined herein. Thus, carotenoids, tocopherols and free phenolic acids content was determined by liquid chromatography, while the content of water soluble sugars was analyzed by anion exchange chromatography. In response to immediate cooking, as well as, to blanching prior to shorter frozen storage and cooking afterwards, all hybrids exhibited a significant decrease in carotenoids, and a significant increase in concentration of tocopherols, fructose, glucose, protocatechuic, ferulic and p-coumaric acids, in comparison to the fresh samples. However, treatments with blanching prior to longer frozen storage and cooking afterwards, contributed only to increased tocopherols content. Distinct grouping of processed samples in comparison to their corresponding control samples, revealed the existence of unique linkage between changes in phytochemicals content upon treatment in a hybrid-dependent manner. Combined blanching prior to shorter frozen storage with sucrose addition during cooking is highly recommended as a potent tool for phytochemicals enhancement. PB - Elsevier T2 - Journal of Food Composition and Analysis T1 - Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage VL - 114 IS - 104637 DO - https://doi.org/10.1016/j.jfca.2022.104637 ER -
@article{ author = "Vukadinovic, Jelena and Srdić, Jelena and Tosti, Tomislav and Dragičević, Vesna and Kravic, Natalija and Mladenović Drinić, Snežana and Milojković-Opsenica, Dušanka", year = "2022", abstract = "Sweet maize has worldwide importance due to its high nutritional value and health benefits. In order to provide valuable health-related information to consumers, the phytochemicals profile of raw sweet maize kernels and those exposed to different treatments (cooking, frozen storage before cooking, sucrose addition during cooking, and blanching) was examined herein. Thus, carotenoids, tocopherols and free phenolic acids content was determined by liquid chromatography, while the content of water soluble sugars was analyzed by anion exchange chromatography. In response to immediate cooking, as well as, to blanching prior to shorter frozen storage and cooking afterwards, all hybrids exhibited a significant decrease in carotenoids, and a significant increase in concentration of tocopherols, fructose, glucose, protocatechuic, ferulic and p-coumaric acids, in comparison to the fresh samples. However, treatments with blanching prior to longer frozen storage and cooking afterwards, contributed only to increased tocopherols content. Distinct grouping of processed samples in comparison to their corresponding control samples, revealed the existence of unique linkage between changes in phytochemicals content upon treatment in a hybrid-dependent manner. Combined blanching prior to shorter frozen storage with sucrose addition during cooking is highly recommended as a potent tool for phytochemicals enhancement.", publisher = "Elsevier", journal = "Journal of Food Composition and Analysis", title = "Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage", volume = "114", number = "104637", doi = "https://doi.org/10.1016/j.jfca.2022.104637" }
Vukadinovic, J., Srdić, J., Tosti, T., Dragičević, V., Kravic, N., Mladenović Drinić, S.,& Milojković-Opsenica, D.. (2022). Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage. in Journal of Food Composition and Analysis Elsevier., 114(104637). https://doi.org/https://doi.org/10.1016/j.jfca.2022.104637
Vukadinovic J, Srdić J, Tosti T, Dragičević V, Kravic N, Mladenović Drinić S, Milojković-Opsenica D. Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage. in Journal of Food Composition and Analysis. 2022;114(104637). doi:https://doi.org/10.1016/j.jfca.2022.104637 .
Vukadinovic, Jelena, Srdić, Jelena, Tosti, Tomislav, Dragičević, Vesna, Kravic, Natalija, Mladenović Drinić, Snežana, Milojković-Opsenica, Dušanka, "Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage" in Journal of Food Composition and Analysis, 114, no. 104637 (2022), https://doi.org/https://doi.org/10.1016/j.jfca.2022.104637 . .