Comparison of carotenoid content in fresh, frozen and canned corn
作者： Corey E. Scott , Alison L. Eldridge
DOI: 10.1016/J.JFCA.2004.04.001
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摘要: Abstract The carotenoid content of fresh, commercially canned and frozen samples two cultivars, White Shoepeg (WS) Golden Whole Kernel (GWK) corn ( Zea mays ), from the same production field was studied. WS GWK were harvested daily over a five-day-period randomly selected for analysis as or canned. Major carotenoids detected lutein zeaxanthin, to lesser extent, α -, β -cryptoxanthin, -carotene. Fresh contained higher amounts lutein, zeaxanthin total (330, 209 702 μg/100 g fresh weight) versus (5.5, 28.5, 35.5 μg/100 g weight). In both corn, levels similar their respective counterparts. Detectable in increased 67.4% P =0.042) after freezing by 63.3% =0.002) 5.3% =0.003), respectively. This work indicates that canning does not decrease may increase which can further influence bioavailability health benefits.
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