Phenolics, anthocyanins, and antioxidant capacity in the tassels of purple waxy corn: Effects of temperature and time during storage

Abstract

<abstract> <p>Corn tassel is an agricultural waste product that contains valuable phytochemicals and antioxidants with various potential uses. Proper post-harvest management is vital to maintain the bioactive compounds and favorable properties for processing. This study aimed to evaluate the responses of phenolics, anthocyanins, and antioxidant capacity of purple waxy corn tassels to different storage conditions and durations. Storage conditions (controlled vs. ambient) that varied in temperature and duration (ranging from 6 to 48 hours) significantly altered most of the observed parameters. Phenolics were more resistant to increased temperature and prolonged storage than anthocyanins. Determining the optimal storage duration was slightly complicated as the ideal duration for each observed parameter varied. The tassels can be stored at cold temperatures for up to 48, 6, and 24 hours to obtain the highest levels of phenolics, anthocyanins, and antioxidant activity, respectively. The correlation coefficients between phenolics and antioxidant activity were significant in both fresh and dried tassels. Optimizing the storage conditions to retain phenolics can also help maintain high levels of antioxidant capacity in corn tassels. Controlled storage conditions were the best way to retain tassel weight, phenolics, anthocyanins, and antioxidant capacity in the purple tassels of waxy corn. The most prolonged acceptable storage durations varied depending on the traits. The optimum light and oxygen exposures during storage and the best drying methods are still uncertain; therefore, further research is necessary to establish good handling practices for corn tassels.</p> </abstract>