Food Science and Technology

Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid

E. O. Alamu, B. Maziya-dixon, et al.

Explore how processing and harvest timing transform the bioactive components and color attributes of biofortified orange maize in a groundbreaking study by Emmanuel O. Alamu and colleagues. Discover the intriguing relationships between roasting, lutein, and zeaxanthin that could enhance your understanding of this vibrant crop!

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Abstract

This study investigated the impact of processing (roasting) and harvesting time on the bioactive components and color properties of biofortified orange maize. Results showed significant effects (P ≤ 0.001) on color properties, with orange intensity increasing with delayed harvesting. In unprocessed maize, lutein, zeaxanthin, β-cryptoxanthin, tannin, and vitamin C increased with harvesting time. Roasted maize showed similar trends except for tannin and vitamin C, which decreased at earlier harvesting times. Processing and harvest time significantly affected non-provitamin A carotenoids, tannins, phytic acid, vitamin C, and color properties.

Publisher

Scientific Reports

Published On

Dec 07, 2020

Authors

Emmanuel O. Alamu, Busie Maziya-Dixon, Abebe Menkir, Adebayo O. Ogunlade, Olorunfemi Olaofe

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