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Valorization of sweet corn (Zea mays) cob by extraction of valuable compounds

Lau, T., Harbourne, N. and Oruña‐Concha, M. J. (2019) Valorization of sweet corn (Zea mays) cob by extraction of valuable compounds. International Journal of Food Science and Technology, 54 (4). pp. 1240-1246. ISSN 1365-2621

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To link to this item DOI: 10.1111/ijfs.14092

Abstract/Summary

The main objective of this study was to investigate the proximate, mineral and phytochemical compositions of sweet corn cob (SCC), often neglected and regarded as agricultural waste. Compositional analysis showed that more than 60% of SCC was composed of insoluble dietary fibre, with cellulose being the major constituent. Results also showed that SCC can be a good source of non-essential protein and minerals (phosphorus,potassium and manganese). SCC had a total phenolic content of 6.74 g GAE kg-1 dry weight DW), of which bound phenolics were predominant. The bound phenolics fraction showed the highest antioxidant capacity in all three antioxidant capacity assays (TEAC, FRAP and DPPH) and contained the highest amount of ferulic and p-coumaric acid. The main carotenoids present in SCC were β-carotene, zeaxanthin and lutein. This investigation shows that SCC can be a potential source of natural colorant (carotenoids), antioxidants (phenolics)and nutritional supplements (proteins and phytochemicals).

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:81455
Publisher:Wiley-Blackwell

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