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KMID : 1134820170460111316
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 11 p.1316 ~ p.1326
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Quality and Antioxidant Characteristics of Roasted Maize Tea according to Cultivation Period and Variety
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Lee Ji-Hae
Kim Hyun-Joo
Kim Mi-Jung
Jung Gun-Ho
Lee Byong-Won
Lee Byoung-Kyu
Woo Koan-Sik
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Abstract
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We evaluated the proximate compositions of raw materials, total polyphenols, total flavonoids, and radical scavenging activities of roasted maize tea according to cultivation period and variety. Proximate compositions of raw materials were significantly different according to cultivation period and variety, and quality characteristics of roasted maize tea extracts were significantly different according to cultivation period. Total polyphenols, total flavonoids, and radical scavenging activities of roasted maize tea were significantly different before and after roasting. The total polyphenol content of Pyeonggangok cultivar sown on April 5th was elevated about 3.60-fold before and after roasting by 3.42±0.16 and 12.22±0.67 mg gallic acid equivalents/g, respectively. Overall, total polyphenol content was higher in roasted maize tea produced using maize sown on April 5th. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of Gangdaok cultivar sown on April 5th was elevated about 31.6-fold before and after roasting by 7.61±1.93 and 240.37±8.82 mg Trolox equivalents (TE)/g, respectively. 2,2’-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity of Pyeonggangok cultivar sown on April 5th was elevated about 5.5-fold before and after roasting by 153.84±1.32 and 843.54±3.64 mg TE/g, respectively. The correlation between proximate compositions of raw materials and quality as well as antioxidant characteristics of roasted maize tea showed overall significance
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KEYWORD
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maize (Zea mays L.), roasted maize tea, quality characteristics, antioxidant characteristics
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