Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata ‘Naulthong’)
2015
Sitthitrai, Kamonporn | Ketthaisong, Danupol | Lertrat, Kamol | Tangwongchai, Ratchada
We investigated changes in the antioxidant and enzyme activities of cooked, mini, super-sweet corn (Zea mays L. saccharata ‘Naulthong’). After steaming, samples of whole-ear and cut mini corncobs were vacuum- or atmospheric-packaged then frozen for 6 months. Lutein, zeaxanthin, ferulic acid, total phenolics, 2,2′-azinobis-3-[ethylbenzothiazoline-6-sulfonic acid] (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) generally decreased in relation to storage time, which differed significantly depending on the serving pattern and type of packaging. Cut pieces with atmospheric packaging had the highest peroxidase (POD) and lipoxygenase (LOX) activity. For all storage periods, whole ears had higher levels of bioactive compounds and antioxidant activity than cut-pieces. Vacuum-packaging provided greater quality maintenance than atmospheric-packaging of frozen, cooked, mini, super-sweet ears. Preparation style and packaging during frozen storage affect nutritional quality and guide consumer choices.
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