Assessment of popcorn’s bioactive status in response to popping
Аутори
Vukadinović, JelenaSrdić, Jelena
Kravić, Natalija
Mladenović Drinić, Snežana
Simić, Milena
Brankov, Milan
Dragičević, Vesna
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Popcorn is a specialty maize variety with popping abilities. Although considered a snack,
popcorn flakes provide a variety of benefits for the human diet. To evaluate the change in content of
bioactive compounds in response to microwave popping, the kernels and flakes of twelve popcorn hybrids
were assayed. Accordingly, the content of phytic acid, glutathione, phenolic compounds, carotenoids,
and tocopherols, as well as the antioxidant activity, were evaluated. In all evaluated popcorn hybrids,
the most pronounced significant average decrease of 71.94% was observed for GSH content, followed by
57.72% and 16.12% decreases for lutein + zeaxanthin and phytic acid content, respectively. In response
to popping, in the majority of the evaluated hybrids, the most pronounced significant average changes
of a 63.42% increase and a 27.61% decrease were observed for DPPH, followed by a 51.52% increase and
a 24.48% decrease for β-carotene, as well as, a 48.62% increase and a 16.71% decreas...e for α-Tocopherol
content, respectively. The applied principal component and hierarchical cluster analyses revealed the
distinct separation of popcorn hybrids’ kernels and flakes, indicating the existence of a unique linkage of
changes in bioactive compound content in response to popping
Кључне речи:
β-carotene / DPPH / functional food / GSH / tocopherols / Zea mays L. var. evertaИзвор:
Molecules, 2024, 29, 4, 807-Издавач:
- Basel : MDPI
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200040 (Институт за кукуруз 'Земун поље', Београд-Земун) (RS-MESTD-inst-2020-200040)