Browse > Article
http://dx.doi.org/10.3746/jkfn.2017.46.11.1316

Quality and Antioxidant Characteristics of Roasted Maize Tea according to Cultivation Period and Variety  

Lee, Ji Hae (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Kim, Mi Jung (Research Policy Bureau, Rural Development Administration)
Jung, Gun-Ho (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Byong Won (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Byoung Kyu (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Woo, Koan Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.11, 2017 , pp. 1316-1326 More about this Journal
Abstract
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 $3.42{\pm}0.16$ and $12.22{\pm}0.67mg$ 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 $7.61{\pm}1.93$ and $240.37{\pm}8.82mg$ 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 $153.84{\pm}1.32$ and $843.54{\pm}3.64mg$ 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.
Keywords
maize (Zea mays L.); roasted maize tea; quality characteristics; antioxidant characteristics;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Son BY, Kim JT, Lee JS, Baek SB, Kim SL, Ku JH, Hwang JJ, Cha S, Kwon YU. 2012. Chemical composition of seed from inbred lines and hybrids of maize recently developed in Korea. Korean J Crop Sci 57: 188-194.   DOI
2 Kim SL, Moon HG, Ryu YH. 2002. Current status and prospect of quality evaluation in maize. Korean J Crop Sci 47: 107-123.
3 Zarkadas CG, Hamilton RI, Yu ZR, Choi VK, Khanizadeh S, Rose NG, Pattison PL. 2000. Assessment of the protein quality of 15 new northern adapted cultivars of quality protein maize using amino acid analysis. J Agric Food Chem 48: 5351-5361.   DOI
4 Corona L, Owens FN, Zinn RA. 2006. Impact of corn vitreousness and processing on site and extent of digestion by feedlot cattle. J Anim Sci 84: 3020-3031.   DOI
5 Kim MJ, Park HJ, Kim SL, Jung GH, Kim JT, Shin SH, Kwon YU, Chung IM. 2014. Changes in the physicochemical characteristics of sweet corn kernels during grain filling stage with different sowing date. Korean J Crop Sci 59: 445-456.   DOI
6 Ko JY, Woo KS, Song SB, Seo HI, Kim HY, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS. 2012. Physicochemical characteristics of sorghum tea according to milling type and pan-fried time. J Korean Soc Food Sci Nutr 41: 1546-1553.   DOI
7 Song SB, Ko JY, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS, Woo KS. 2013. Changes in physicochemical characteristics and antioxidant activity of adzuki bean and adzuki bean tea depending on the variety and roasting time. Korean J Food Sci Technol 45: 317-324.   DOI
8 Lee GD, Yoon SR, Kim JO, Hur SS, Seo KI. 2004. Monitoring on the tea with steaming and drying process of germinated buckwheat. J Korean Soc Food Sci Nutr 33: 212-217.   DOI
9 Joo SJ, Choi KJ, Kim KS, Park SG, Kim TS, Oh MH, Lee SS, Ko JW. 2002. Characteristics of mixed tea prepared with several herbs cultivated in Korea. Korean J Food Preserv 9: 400-405.
10 Park JH, Han JS, Choi HK. 1999. Effect on quality of panfired green tea by 1st pan-firing time. Korean J Med Crop Sci 7: 101-106.
11 Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS. 2008. Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different panfiring times. Korean J Food Sci Technol 40: 297-302.
12 Yoon SK, Kim WJ. 1989. Effects of roasting conditions on quality and yields of barley tea. Korean J Food Sci Technol 21: 575-582.
13 AOAC. 1995. Official Methods of Analysis of AOAC Intl. 16th ed. Association of Official Analytical Communities, Arlington, VA, USA. Method 925.09B, 923.03, 920.39C, 992.23, 979.10.
14 Ha TY, Chun HS, Lee C, Kim YH, Han O. 1999. Changes in physicochemical properties of steamed rice for Soong-Neung during roasting. Korean J Food Sci Technol 31: 171-175.
15 Lee YT, Seog HM, Kim SS, Kim KT, Hong HD. 1984. Changes in physicochemical characteristics of immature barley kernels during roasting. Korean J Food Sci Technol 26: 336-342.
16 Ayatse JO, Eka OU, Ifon ET. 1983. Chemical evaluation of the effect of roasting on the nutritive value of maize (Zea mays, Linn.). Food Chem 12: 135-147.   DOI
17 Jeong MS, Ko JY, Song SB, Lee JS, Jung TW, Yoon YH, Oh IS, Woo KS. 2014. Physicochemical characteristics of Sikhye (Korean traditional rice beverage) using foxtail millet, proso millet, and sorghum. J Korean Soc Food Sci Nutr 43: 1785-1790.   DOI
18 Ryu BM, Kim JS, Kim MJ, Lee YS, Moon GS. 2008. Comparison of the quality characteristics of Sikhye made with $N_{2}$-circulated low-temperature dry malt and commercial malts. Korean J Food Sci Technol 40: 311-315.
19 Shin DS, Choi YJ, Jeong ST, Sim EY, Lee SK, Kim HJ, Woo KS, Kim SJ, Oh SK, Park HY. 2016. Quality characteristics of mixed Makgeolli with barley and wheat. Korean J Food Nutr 29: 565-572.   DOI
20 Woo KS, Song SB, Ko JY, Lee JS, Jung TW, Jeong HS. 2015. Changes in antioxidant contents and activities of adzuki beans according to germination time. J Korean Soc Food Sci Nutr 44: 687-694.   DOI
21 Jing H, Kitts DD. 2004. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems. Arch Biochem Biophys 429: 154-163.   DOI
22 Suh CS, Chun JK. 1981. Relationship among the roasting conditions, colors and extractable solid content of roasted barley. Korean J Food Sci Technol 13: 334-339.
23 Middleton E Jr, Kandaswami C. 1994. Potential health-promoting properties of citrus flavonoids. Food Technol 48: 115-119.
24 Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 103: 130-138.   DOI
25 Kunsch U, Scharer H, Patrian B, Hohn E, Conedera M, Sasella A, Jermini M, Jelmini G. 2001. Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Mill) varieties. J Sci Food Agric 81: 1106-1112.   DOI
26 Gomyo T, Miura M. 1983. Melanoidin in foods, chemical, and physiological aspects. J Jpn Soc Nutr Food Sci 36: 331-340.   DOI
27 Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS. 2008. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol 40: 166-170.
28 Kirigaya N, Kato H, Fujimaki M. 1968. Studies on antioxidant activity of nonenzymatic browning reaction products: Part I. Reaction of color intensity and reductones with antioxidant activity of browning reaction products. Agric Biol Chem 32: 287-290.
29 Kim KT, Kim JO, Lee GD, Kim JS, Kwon JH. 2005. Optimization of steaming and roasting conditions for maximized hypoglycemic properties of Polygonatum odoratum tea. J Korean Soc Food Sci Nutr 34: 549-556.   DOI