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KMID : 0380620180500020132
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 2 p.132 ~ p.137
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Effect of carbohydrase treatments on phenolics content and antioxidant activity of maize flour
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Cho Dong-Hwa
Kim Mi-Jung
Sim Eun-Yeong
Jeon Yong-Hee
Lee Choon-Ki
Woo Koan-Sik
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Abstract
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Enzymatic treatments of maize flour (MF) were investigated using commercial carbohydrases (Ultraflo L and Pentopan 500 BG) to enhance the phenolic acid content and antioxidant property. The total phenolic acid content of the MF was 3.76 mg/100 g, whereas those of the Pentopan 500 BG and Ultraflo L treated MF were 6.85 and 39.55 mg/100 g, respectively. Particularly, ferulic acid content of Pentopan 500 BG-treated MF was 20.0 times higher than that of untreated MF (1.7 vs. 33.9 mg/100 g). Pentopan 500 BG appeared to be more effective than Ultraflo L in increasing the free phenolic acid content. Antioxidant activities of enzyme treated MF were significantly higher than untreated MF. In particular, the Pentopan 500 BG-treated MF (16.0 mmol TE/100 g) was approximately 1.5 times higher than untreated MF (12.6 mmol TE/100 g). Enzymatic hydrolysis of cell wall polysaccharides in MF could be used as an effective procedure for not only increasing phenolic content but also antioxidant activities.
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KEYWORD
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maize flour, carbohydrase, pentopan, phenolic compounds, antioxidant properties
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