Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage
Само за регистроване кориснике
2022
Аутори
Vukadinović, JelenaSrdić, Jelena
Tosti, Tomislav
Dragičević, Vesna
Kravić, Natalija
Drinić, Snežana Mladenović
Milojković-Opsenica, Dušanka
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Blanching / Carotenoids / Cooking / Freezing / L. ssp. / Phenolic acids / Sugar addition / Tocopherols / Water-soluble sugarsИзвор:
Journal of Food Composition and Analysis, 2022, 114, 104637-Издавач:
- Elsevier
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)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
Напомена:
- Supplementary material: https://cherry.chem.bg.ac.rs/handle/123456789/5518
Повезане информације:
DOI: 10.1016/j.jfca.2022.104637
ISSN: 0889-1575
WoS: 00083548990001
Scopus: 2-s2.0-85134802603
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Vukadinović, Jelena AU - Srdić, Jelena AU - Tosti, Tomislav AU - Dragičević, Vesna AU - Kravić, Natalija AU - Drinić, Snežana Mladenović AU - Milojković-Opsenica, Dušanka PY - 2022 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5513 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 SP - 104637 DO - 10.1016/j.jfca.2022.104637 ER -
@article{ author = "Vukadinović, Jelena and Srdić, Jelena and Tosti, Tomislav and Dragičević, Vesna and Kravić, Natalija and Drinić, Snežana Mladenović 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", pages = "104637", doi = "10.1016/j.jfca.2022.104637" }
Vukadinović, J., Srdić, J., Tosti, T., Dragičević, V., Kravić, N., Drinić, S. M.,& 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/10.1016/j.jfca.2022.104637
Vukadinović J, Srdić J, Tosti T, Dragičević V, Kravić N, Drinić SM, 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:10.1016/j.jfca.2022.104637 .
Vukadinović, Jelena, Srdić, Jelena, Tosti, Tomislav, Dragičević, Vesna, Kravić, Natalija, Drinić, Snežana Mladenović, 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 (2022):104637, https://doi.org/10.1016/j.jfca.2022.104637 . .