Compositional Variability of Nutrients and Phytochemicals in Corn After Processing

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2017 Apr 19

PMID 28416857

Citations 14

Authors

P S Prasanthi

N Naveena

M Vishnuvardhana Rao

K Bhaskarachary

Affiliations

Soon will be listed here.

Abstract

The result of various process strategies on the nutrient and phytochemical composition of corn samples were studied. Fresh and cooked baby corn, sweet corn, dent corn and industrially processed and cooked popcorn, corn grits, corn flour and corn flakes were analysed for the determination of proximate, minerals, xanthophylls and phenolic acids content. This study revealed that the proximate composition of popcorn is high compared to the other corn products analyzed while the mineral composition of these maize products showed higher concentration of magnesium, phosphorus, potassium and low concentration of calcium, manganese, zinc, iron, copper, and sodium. Popcorn was high in iron, zinc, copper, manganese, sodium, magnesium and phosphorus. The xanthophylls lutein and zeaxanthin were predominant in the dent corn and the total polyphenolic content was highest in dent corn while the phenolic acids distribution was variable in different corn products. This study showed preparation and processing brought significant reduction of xanthophylls and polyphenols.

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