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KMID : 1011620220380060341
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 6 p.341 ~ p.348
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Effect of husk on anthocyanins during cooking of purple corn (Zea mays L.)
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Kang Ji-Min
Koh Eun-Mi
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Abstract
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Purpose: This study determines the anthocyanin contents to evaluate the effect of cooking purple corn with corn husk.
Methods: Purple corn was divided into three cooking groups: fresh (RAW), cooked with husk (WH), and cooked without husk (WOH). The corns were boiled in 1L distilled water for 20 min, followed by cooling for 5 min.
Results: We detected twelve anthocyanins in RAW, but only eight and seven anthocyanins were detected in the WH and WOH group, respectively. Considering the anthocyanidin skeleton, we determined that RAW comprised cyanidin (46.2%), pelargonidin (45.1%), and peonidin (8.7%). The fresh weight (FW) of total anthocyanin contents in RAW was 8.34 mg/100 g, which decreased to 43% by boiling. No difference was found between the WH and WOH groups.
The contents of cyanidin-3-glucoside and pelargonidin-3-glucoside, two major anthocyanins in purple corn, were significantly higher in WOH than in WH. ABTS radical scavenging activity was also determined to be higher in WOH as compared to WH.
Conclusion: These results indicate that cooking purple corn with its intact husk decreases the anthocyanin contents due to their degradation and leaching into the cooking water.
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KEYWORD
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purple corn, husk, anthocyanin, cooking
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