Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

Food Chemistry

Volumn 164, Issue , 2014, Pages 510-517

  Harakotr, Bhornchai ^a   Suriharn, Bhalang ^a   Tangwongchai, Ratchada ^a   Scott, Marvin Paul ^b   Lertrat, Kamol ^a  

^a KHON KAEN UNIVERSITY   (Thailand)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant capacity; Bioactive compounds; Domestic cooking; Purple waxy maize

Indexed keywords

ANTHOCYANINS; FOOD PROCESSING; PHENOLS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPONENTS; ANTIOXIDANT COMPOUNDS; BIOACTIVE COMPOUNDS; DOMESTIC COOKING; TRADITIONAL COOKING; WAXY MAIZE; PHENOLICS; WAXY CORN;

ANTIOXIDANTS;

ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; BOILING POINT; COOKING; EXTRACTION; HIGH TEMPERATURE PROCEDURES; MAIZE; NONHUMAN; PURPLE WAXY CORN; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WATER VAPOR; DIFFUSION; LEACHING; NUTRITIONAL VALUE; CHEMISTRY;

ANTHOCYANINS; ANTIOXIDANTS; COOKING; PHENOLS; ZEA MAYS;

EID: 84902158723     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.069     Document Type: Article

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