EFFECTS OF FOOD PROCESSING METHODS ON PHENOLIC ACIDS AND ANTIOXIDANT CAPACITY IN SWEET CORN

Abstract

This thesis research was designed to evaluate the effects of different food processing methods on the phenolic acid and antioxidant properties of sweet corn. Phenolic acids, such as ferulic acid and p-coumaric acid, are known for their health benefits. The research primarily focuses on two main stages of food processing: post-harvest handling and domestic cooking (boiling and steaming. These processes are evaluated to determine their impact on the soluble free, soluble conjugated, and insoluble bound forms of phenolic acids in sweet corn.Phenolic acids were analyzed by High-Performance Liquid Chromatography (HPLC). The study found that post-harvest handling significantly reduced the phenolic acid content, particularly in the insoluble bound form. Domestic cooking also led to notable reductions in phenolic content, though antioxidant activity, as measured by DPPH and ABTS assays, showed varying responses, sometimes increasing in treated samples. It was noted that different processing methods can induce structural changes that may either preserve or enhance the antioxidant properties. Furthermore, the results of this thesis explored optimal food processing techniques to maximize the retention of bioactive compounds, providing insights for better food preservation strategies.