Influences of heat treatments on the polyphenolic content and antioxidant activities of sweet corn

In order to investigate the effects of heat treatments on the polyphenol and flavonoid contents and antioxidant activities of sweet corn,sweet corn was heated at 105～125℃ for 25 min using an autoclave and the contents of polyphenols and flavonoids in sweet corn extracts were extracted and analyzed.Ferric reducing/antioxidant power(FRAP)and the scavenging activities of 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical and DPPH radical were measured respectively to evaluate antioxidant activity of the extracts.The results showed that the polyphenolic content and antioxidant activities in the extracts increased as heating temperature increasing;the ABTS and DPPH radical scavenging activities increased,compared to the raw sample;heat treatment significantly enhanced the total antioxidant activities of sweet corn.