Total polyphenol and ferulic acid analysis of a new variety of corn, Bandiburichodang, according to steaming time and roasting temperature

Bandiburichodang (BDC) is a new variety of Zea mays L. Total polyphenol content (TPC) assay and quantitative analysis of ferulic acid (FA) were performed to determine the steaming, roasting conditions of BDC kernels that lead to the highest content. TPC levels increased after roasting under all cond...

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Bibliographic Details
Published in:Journal of applied biological chemistry 2023-01, Vol.66 (66), p.305-310
Main Authors: Nari Yoon, Hak-dong Lee, Uyoung Na, A Ram Yu, Min-jung Bae, Gunhwa Park, Sanghyun Lee
Format: Article
Language:Korean
Subjects:
Bandiburichodang
Ferulic acid
High-performance liquid chromatography
Photodiode array detector
Roasting
Total polyphenol content
Zea mays
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Summary:Bandiburichodang (BDC) is a new variety of Zea mays L. Total polyphenol content (TPC) assay and quantitative analysis of ferulic acid (FA) were performed to determine the steaming, roasting conditions of BDC kernels that lead to the highest content. TPC levels increased after roasting under all conditions. TPC levels in samples steamed at 115 ℃ for 25 min were 3.157 mg/g before roasted, and increased to 3.825 and 4.739 mg/g after roasting at 160 and 200 ℃, respectively. Whether BDC kernels were roasted was relevant with TPC content. BDC kernels were extracted to perform quantitative analysis of FA. Roasting temperature affected FA content: the higher the temperature, the lower the content. BDC kernels that were steamed at 115 ℃ for 25 min had 0.178 mg/g of FA content before roasting, and levels decreased to 0.132 and 0.115 mg/g after roasting. Under different roasting conditions, FA content decreased 15 to 50%. We hypothesize that this phenomenon is due to a breakdown of phenolic compounds or cell wall disruption.
ISSN:1976-0442
2234-7941