Effects of steaming boiling and frozen storage on carotenoid contents of various sweet corn cultivars

Lertrat K., . and Junpatiw A., . and Lomthaisong K., . and Tangwongchai R., . Effects of steaming boiling and frozen storage on carotenoid contents of various sweet corn cultivars. pp. 2219-2225. ISSN 22317546

The effects of domestic cooking methods and frozen storage on lutein zeaxanthin - cryptoxanthin -carotene and total carotenoid contents of various corn cultivars were investigated. New hybrid small-ear corns (KKU1WY KKU2WY and KKU3YY) were analyzed for carotenoid contents compared to commercial big-ear corns (ATS5 and Hybrix3). Total carotenoid contents of fresh and cooked sweet corns ranged from 1.52-5.72 to 4.41-10.67 g/g respectively. Lutein and zeaxanthin were the predominant carotenoids in raw cooked and frozen sweet corns. The cooking methods resulted in a significant increase in the concentration of total carotenoids (41.33-179.93) lutein (35.51-232.18) zeaxanthin (48.12-457.16) -cryptoxanthin (22.35-405.03) and -carotene (15.82-88.16) for all cultivars except the Hybrix3 in which the -carotene content decreased after steaming and boiling (p 0.05). Blanching prior to freezing also caused increase in corn carotenoids. All corn cultivars showed decreases in lutein zeaxanthin -cryptoxanthin and -carotene contents during frozen storage at -20oC for 1 month.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(05)%202013/24%20IFRJ%...

Abstract

The effects of domestic cooking methods and frozen storage on lutein zeaxanthin - cryptoxanthin -carotene and total carotenoid contents of various corn cultivars were investigated. New hybrid small-ear corns (KKU1WY KKU2WY and KKU3YY) were analyzed for carotenoid contents compared to commercial big-ear corns (ATS5 and Hybrix3). Total carotenoid contents of fresh and cooked sweet corns ranged from 1.52-5.72 to 4.41-10.67 g/g respectively. Lutein and zeaxanthin were the predominant carotenoids in raw cooked and frozen sweet corns. The cooking methods resulted in a significant increase in the concentration of total carotenoids (41.33-179.93) lutein (35.51-232.18) zeaxanthin (48.12-457.16) -cryptoxanthin (22.35-405.03) and -carotene (15.82-88.16) for all cultivars except the Hybrix3 in which the -carotene content decreased after steaming and boiling (p 0.05). Blanching prior to freezing also caused increase in corn carotenoids. All corn cultivars showed decreases in lutein zeaxanthin -cryptoxanthin and -carotene contents during frozen storage at -20oC for 1 month.

[error in script]

Item Type:	Article
AGROVOC Term:	Steaming
AGROVOC Term:	Boiling
AGROVOC Term:	Frozen storage
AGROVOC Term:	Carotenoids
AGROVOC Term:	Corn (maize)
AGROVOC Term:	Cultivars
AGROVOC Term:	Cooking
AGROVOC Term:	Lutein
AGROVOC Term:	Zeaxanthin
AGROVOC Term:	Carotenes
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21342

Actions (login required)

View Item