Effect of processing on bioaccessibility and antioxidant capacity of carotenoids from maize
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Date
2019
Authors
Song, Yuwei
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Abstract
This study has assessed the effect of processing (by boiling, roasting, and fermenting and through the production of fermented porridge and unfermented porridge) on bioaccessibility and antioxidant capacity (oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity) of carotenoids (lutein, zeaxanthin, β–cryptoxanthin, α-carotene, and β-carotene) from maize. High performance liquid chromatography was used to analyze the content of carotenoid compounds, and digestion of maize samples was done using a three-stage stimulated human digestion system. On average, boiled maize had the highest retention rate of 79.0%, followed by fermented porridge (73.8%), fermented maize (68.4%), and unfermented porridge (59.0%), while roasted maize had the lowest retention rate of 56.1%. The bioaccessibility of carotenoids was analyzed using a three-stage in-vitro digestion. Without any cooking treatments, carotenoids recovery from raw maize ranged from 73.0-100.5%. After cooking treatments, carotenoids recovery showed varying levels of increase except for fermented maize. The average recovery of carotenoids in whole digesta following boiled maize, roasted maize, fermented porridge and unfermented porridge were 108.5%, 116.9%, 101.9%, and 110.7%, respectively.
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carotenoids