The Influence of Soaking Condition and Germination on Antioxidant Activity, and Chemical Properties of White Waxy Corn
White waxy corn enjoys global popularity because of its appealing taste and distinctive texture. Although it serves as a dietary cornerstone in numerous regions, it is characterized by relatively modest nutritional content. The objective of this research is to investigate various soaking solutions (...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/33/e3sconf_isac-iccme2023_05002.pdf |
| _version_ | 1797248983376068608 |
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| author | Furianto Peter Budiari Setyani Muda Eleonora Valentia Sode Mulyani Hani Maryati Yati Handayani Noer Abyor Melanie Hakiki Devi Anastasia Fitria Artanti Nina Susilowati Agustin Aspiyanto Aspiyanto Filailla Euis Sugiwati Sri |
| author_facet | Furianto Peter Budiari Setyani Muda Eleonora Valentia Sode Mulyani Hani Maryati Yati Handayani Noer Abyor Melanie Hakiki Devi Anastasia Fitria Artanti Nina Susilowati Agustin Aspiyanto Aspiyanto Filailla Euis Sugiwati Sri |
| author_sort | Furianto Peter |
| collection | DOAJ |
| description | White waxy corn enjoys global popularity because of its appealing taste and distinctive texture. Although it serves as a dietary cornerstone in numerous regions, it is characterized by relatively modest nutritional content. The objective of this research is to investigate various soaking solutions (including citrate buffer pH 3.0, citrate buffer pH 3.0 with 0,5% vitamin B6, citrate buffer pH 3.0 with 0,5% vitamin B6 and 0,5% glutamic acid) and different germination periods (ranging from 0 to 96 hours) on the level of antioxidant activity, ɣ-aminobutyric acid (GABA), polyphenols, and protein in white waxy corn. The highest ABTS inhibition (66.8%) was achieved through the soaking process involving citrate buffer pH 3.0 combined with L-glutamic acid and vitamin B6 solution during 96-hour germination. In contrast, the highest GABA concentration (213.9 ppm) was attained using citrate buffer pH 3.0 for 96-hour germination. The highest protein content (3110.9 ppm) was observed after 72 hours of germination using a soaking solution of citrate buffer pH three combined with L-glutamic acid and vitamin B6. However, the highest polyphenol (5603.3 ppm) was obtained using citrate buffer pH three for 72 hours. Soaking and germination can improve the chemical composition and antioxidant activity of white waxy corn. |
| first_indexed | 2024-04-24T20:23:15Z |
| format | Article |
| id | doaj.art-eea0f45cf7a1439bb191200ac54e0cc8 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-04-24T20:23:15Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-eea0f45cf7a1439bb191200ac54e0cc82024-03-22T07:56:07ZengEDP SciencesE3S Web of Conferences2267-12422024-01-015030500210.1051/e3sconf/202450305002e3sconf_isac-iccme2023_05002The Influence of Soaking Condition and Germination on Antioxidant Activity, and Chemical Properties of White Waxy CornFurianto Peter0Budiari Setyani1Muda Eleonora Valentia Sode2Mulyani Hani3Maryati Yati4Handayani Noer Abyor5Melanie Hakiki6Devi Anastasia Fitria7Artanti Nina8Susilowati Agustin9Aspiyanto Aspiyanto10Filailla Euis11Sugiwati Sri12Indonesia International Institute for Life Sciences, Food Science and Nutrition DepartmentNational Research and Innovation Agency, Research Center for ChemistryIndonesia International Institute for Life Sciences, Food Science and Nutrition DepartmentNational Research and Innovation Agency, Research Center for ChemistryNational Research and Innovation Agency, Research Center for ChemistryDepartment of Chemical Engineering, Faculty of Engineering, Diponegoro UniversityNational Research and Innovation Agency, Research Center for ChemistryNational Research and Innovation Agency, Research Center for ChemistryNational Research and Innovation Agency, Research Center for ChemistryNational Research and Innovation Agency, Research Center for ChemistryNational Research and Innovation Agency, Research Center for ChemistryNational Research and Innovation Agency, Research Center for ChemistryNational Research and Innovation Agency, Research Center for ChemistryWhite waxy corn enjoys global popularity because of its appealing taste and distinctive texture. Although it serves as a dietary cornerstone in numerous regions, it is characterized by relatively modest nutritional content. The objective of this research is to investigate various soaking solutions (including citrate buffer pH 3.0, citrate buffer pH 3.0 with 0,5% vitamin B6, citrate buffer pH 3.0 with 0,5% vitamin B6 and 0,5% glutamic acid) and different germination periods (ranging from 0 to 96 hours) on the level of antioxidant activity, ɣ-aminobutyric acid (GABA), polyphenols, and protein in white waxy corn. The highest ABTS inhibition (66.8%) was achieved through the soaking process involving citrate buffer pH 3.0 combined with L-glutamic acid and vitamin B6 solution during 96-hour germination. In contrast, the highest GABA concentration (213.9 ppm) was attained using citrate buffer pH 3.0 for 96-hour germination. The highest protein content (3110.9 ppm) was observed after 72 hours of germination using a soaking solution of citrate buffer pH three combined with L-glutamic acid and vitamin B6. However, the highest polyphenol (5603.3 ppm) was obtained using citrate buffer pH three for 72 hours. Soaking and germination can improve the chemical composition and antioxidant activity of white waxy corn.https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/33/e3sconf_isac-iccme2023_05002.pdf |
| spellingShingle | Furianto Peter Budiari Setyani Muda Eleonora Valentia Sode Mulyani Hani Maryati Yati Handayani Noer Abyor Melanie Hakiki Devi Anastasia Fitria Artanti Nina Susilowati Agustin Aspiyanto Aspiyanto Filailla Euis Sugiwati Sri The Influence of Soaking Condition and Germination on Antioxidant Activity, and Chemical Properties of White Waxy Corn E3S Web of Conferences |
| title | The Influence of Soaking Condition and Germination on Antioxidant Activity, and Chemical Properties of White Waxy Corn |
| title_full | The Influence of Soaking Condition and Germination on Antioxidant Activity, and Chemical Properties of White Waxy Corn |
| title_fullStr | The Influence of Soaking Condition and Germination on Antioxidant Activity, and Chemical Properties of White Waxy Corn |
| title_full_unstemmed | The Influence of Soaking Condition and Germination on Antioxidant Activity, and Chemical Properties of White Waxy Corn |
| title_short | The Influence of Soaking Condition and Germination on Antioxidant Activity, and Chemical Properties of White Waxy Corn |
| title_sort | influence of soaking condition and germination on antioxidant activity and chemical properties of white waxy corn |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/33/e3sconf_isac-iccme2023_05002.pdf |
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