Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Processed sweet corn has higher antioxidant activity.

Veronica Dewanto1, Xianzhong Wu, Rui Hai Liu

  • 1Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853, USA.

Journal of Agricultural and Food Chemistry
|August 9, 2002
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Cervical massage-induced bilateral internal carotid artery dissection.

Journal of vascular surgery·2026
Same author

Multi-Omics and Molecular Docking Reveal That Oats and Oat Bran Alleviate Chronic Colitis Via IL-17 Pathway Modulation.

Nutrients·2026
Same author

Study on differentiating benign and malignant thyroid nodules based on CT multi-phase artificial intelligence models.

Frontiers in endocrinology·2026
Same author

Microbiota-Derived Metabolites Associated with Oats and Bran Attenuate Inflammation and Oxidative Stress via the Keap1-Nrf2 Pathway in Zebrafish.

Nutrients·2026
Same author

Phytochemical compounds, antioxidant activity, and antiproliferative activity of sesame seeds as affected by simulated digestion.

Food chemistry: X·2025
Same author

Malt endogenous amylase-hydrolyzed nanostarch for anthocyanin encapsulation by nanoprecipitation: Fabrication, characterization and evaluation.

Food chemistry·2025
Same journal

Discovery of Novel Pyrazole-Benzothiazine Hybrids as Potential HPPD Inhibitors.

Journal of agricultural and food chemistry·2026
Same journal

Structural Regulation of Lignin Using an Al<sup>3+</sup>/Zn<sup>2+</sup> Bimetallic Lewis Acid System to Enhance Enzymatic Saccharification.

Journal of agricultural and food chemistry·2026
Same journal

Comparative NMR-Based Metabolomic and Functional Assessment of Fruit and Vegetable Extracts under Regenerative Agricultural Practices.

Journal of agricultural and food chemistry·2026
Same journal

Fenoxaprop-<i>P</i>-ethyl Disrupts Lipid Homeostasis in Rice Seedlings: A Multiomics Study Linking the Inhibition of Acetyl-Coenzyme A Carboxylase with a Coordinated Repression of Fatty Acid Elongation Processes.

Journal of agricultural and food chemistry·2026
Same journal

Exploiting Biomacromolecular Oligomerization for Next-Generation Pesticide Discovery: Challenges and Perspectives.

Journal of agricultural and food chemistry·2026
Same journal

Design, Synthesis, and Insecticidal Potential of 1,2,4-Oxadiazole-Fused Isoxazoline Derivatives as GABA Receptor Antagonists.

Journal of agricultural and food chemistry·2026
See all related articles

Thermal processing enhances sweet corn

Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Phytochemistry

Background:

  • Processed fruits and vegetables are often perceived as less nutritious than fresh due to vitamin C loss.
  • Antioxidant activity in produce largely stems from phytochemicals, not solely vitamin C.
  • This suggests processed foods might retain significant antioxidant properties.

Purpose of the Study:

  • To investigate the impact of thermal processing on the antioxidant activity and phytochemical content of sweet corn.
  • To challenge the notion that processed produce has diminished nutritional value.

Main Methods:

  • Sweet corn was subjected to thermal processing (115°C for 25 min).
  • Total antioxidant activity, vitamin C content, ferulic acid, and total phenolics were measured.

Related Experiment Videos

  • Antioxidant contribution of vitamin C versus other phytochemicals was analyzed.

    • Main Results:

    • Thermal processing increased total antioxidant activity by 44% despite a 25% loss of vitamin C.
    • Phytochemicals significantly increased: ferulic acid by 550% and total phenolics by 54%.
    • The antioxidant capacity of processed corn was equivalent to 210 mg vitamin C/100g, with vitamin C contributing only 1.5%.

    Conclusions:

    • Thermal processing can enhance the antioxidant capacity of sweet corn.
    • Processed fruits and vegetables may retain or even increase nutritional value due to phytochemical changes.
    • Findings support increased consumption of processed produce for health benefits and chronic disease risk reduction.