Analysis On Phytochemical Profiles And Antioxidant Capacity In Ear Sections Of Sweet Corn

IVSweet corn is popular among the public due to its good taste and abundant bioactivesubstances.However,its leaves,cobs and silks are neglected for long time,which reduce the added value of agricultural products,resulting in waste.Many researches show that phytochemicals play an important role on human health,but there is no paper concerning related properties of ear sections of sweet corn.This paper aims to build an antioxidant system of sweet corn thoroughly by analyzing phytochemical profiles and antioxidant capacity.In addition,exploring the influence of heat and drying on corn silk,residue and juice to obtain the optimum processing condition,which helps to develop related products.There are some findings as follow:1.Bound extract in ear sections of sweet corn had advantages on antioxidant indexes(except corn juice).Corn cob and mature corn silk showed the maximum contents of phenolics and flavonoids(p<0.05).Ferulic acid was the main component of phytochemicals.Corn cob had the highest level of PSC value(p<0.05),and CR showed the best performance of cellular antioxidant capacity(p<0.05).Corn residue had the highest level of antioxidant properties among ear sections of sweet corn.2.The antioxidant capacity of mature corn silk in general was improved after five types of drying methods.Silks treated by shade-drying showed the best performance,and silks under 80? oven-drying followed.Combined with place cost and production cycle,corn silk treated by 80? oven-drying was considered to be the beat treatment.Quercetin was an unique kind of phenolics from mature corn silk,which was correlated closely with total and cellular antioxidant capacity,to be one of the most representative antioxidant indexes of mature corn silk.3.Vacuum freeze-drying and oven-drying(50? and 80?)treatments can improve the level of antioxidant capacity in general of corn residue.The sample of 80? oven-drying showed the best performance.The content of 4-hydroxycoumarin had a close correlation with total and cellular antioxidant capacity.4.After treated by seven kinds of heat treatments,the antioxidant indexes of corn juice declined.However,there was less lost of nutrients.The rank of antioxidant evaluation decreased with higher temperature.Under the same temperature,the content of phytochemicals increased with the prolongation of heating time.it was shown that corn juice under 100?-25 min could be the best processing condition for corn juice.