Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata ‘Naulthong’)

• Published in: Journal of food composition and analysis 2015-12, Vol.44, p.1-9
• Main Authors: Sitthitrai, Kamonporn, Ketthaisong, Danupol, Lertrat, Kamol, Tangwongchai, Ratchada
• Format: Article
• Language: English
• Subjects: ABTS-scavenging; Food analysis; Food composition; Frozen storage; Lipoxygenase; Mini, supersweet corn; Peroxidase; Steaming; Zea mays L. saccharata ‘Naulthong’
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2015.06.001

•Bioactives in frozen mini, supersweet corn depended on storage condition and times.•Serving style affected bioactive contents of minisupersweet corn.•Bioactives in air-packed cut-piece corn decreased during frozen storage.•Vacuum packing retained antioxidants higher than air-packing during frozen storage.•POD and LOX activities in mini-ear corn were reversible after frozen storage. 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.