Effect of cooking on the content of carotenoids and tocopherols in sweet corn

Mladenovic-Drinic, Snezana; Vukadinović, Jelena; Srdić, Jelena; Milašinović-Šeremešić, Marija; Andjelkovic, Violeta

doi:10.5937/ffr48-31960

Cited by 3 publications

(1 citation statement)

References 55 publications

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“…Similarly, these researchers found that standard yellow/orange kernel dent and popcorn genotypes had a higher content of carotenoids, predominantly β-carotene, lutein, and zeaxanthin. Furthermore, Mladenović-Drinić et al (2021) found high contents of carotenoids and tocopherols in sweet maize hybrids, which were by large genotype-dependent.…”

Section: Cge -Cyanidin-3-glucoside Equivalent; βCe -β-Carotene Equiva...mentioning

confidence: 91%

Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients

Nikolić¹,

Žilić²,

Šimić³

et al. 2022

J Proc Ener Agri

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Four commercial wholegrain flours made from differently colored kernels of maize genotypes produced in Maize Research Institute "Zemun Polje" were used as the subject of this study. Values of major chemical components as well as mineral nutrients, antioxidants and some vitamins of wholegrain flours obtained from white dent hybrid, yellow popping maize hybrid, red dent variety and blue popping maize landrace are presented. All flours had high fiber content (6.9-10.4%), while total protein ranged from 8.5% to 12.2%. A high level of anthocyanins was determined in blue popping maize wholegrain flour (910.0 mg CGE/kg), whereas yellow popping maize flour had a high content of total carotenoids (26.5 mg bCE/kg). Total antioxidant capacity was the lowest in white (15.50 mmol Trolox Eq/kg) and the highest in blue popping maize flour (37.6 mmol Trolox Eq/kg). All investigated wholegrain flours contained high levels of potassium and magnesium, as well as high content of trace elements, namely iron, zinc, copper and manganese. The maize flour is naturally gluten-free, which makes it highly suitable for persons susceptible to a gluten allergy and those with celiac disease. These results indicate that the wholegrain ZP maize flours can be used as functional food ingredients.

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Section: Cge -Cyanidin-3-glucoside Equivalent; βCe -β-Carotene Equiva...mentioning

confidence: 91%

Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients

Nikolić¹,

Žilić²,

Šimić³

et al. 2022

J Proc Ener Agri

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Dynamics of Listeriamonocytogenes and Salmonella enterica on Cooked Vegetables During Storage

Salazar,

Fay,

Khouja

et al. 2024

Journal of Food Protection

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Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines

Nikolić¹,

Simić²,

Žilić³

et al. 2023

Food & Feed Res

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The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the a-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 mg bCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry.

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Effect of cooking on the content of carotenoids and tocopherols in sweet corn

Cited by 3 publications

References 55 publications

Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients

Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients

Dynamics of Listeriamonocytogenes and Salmonella enterica on Cooked Vegetables During Storage

Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines

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