Publication: Healthy dried baby corn silk vinegar production and determination of its main organic volatiles containing antimicrobial activity
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Issued Date
2020-01-01
Resource Type
ISSN
00236438
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2-s2.0-85072383118
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Mahidol University
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SCOPUS
Bibliographic Citation
LWT. Vol.117, (2020)
Suggested Citation
Warawut Krusong, Wiramsri Sriphochanart, Rachit Suwapanich, Orachorn Mekkerdchoo, Pongsert Sriprom, Angkana Wipatanawin, Salvatore Massa Healthy dried baby corn silk vinegar production and determination of its main organic volatiles containing antimicrobial activity. LWT. Vol.117, (2020). doi:10.1016/j.lwt.2019.108620 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/49522
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Title
Healthy dried baby corn silk vinegar production and determination of its main organic volatiles containing antimicrobial activity
Abstract
© 2019 Elsevier Ltd Dried baby corn silks (DBCS) are an underutilized by-product and a good source of active compounds. Analysis of DBCS showed 5.15 ± 0.21 mg GAE mL−1 total phenolic compounds, 4.24 ± 0.08 mg GAE mL−1 total flavonoid compounds and an antioxidant activity of 45.98 ± 7.89% inhibition for free radical scavenging DPPH, 91.33 ± 0.33% inhibition for ABTS and 44.17 ± 0.53% chelating effect for FIC. In the acetification process, 15 g L−1 (w/v) DBCS was suitable for wine making resulting in 94 ± 1 g L−1 alcohol. Subsequently, acetic acid (62 ± 1 to 75 ± 1 g L−1) was produced during 9 cycles of semi-continuous processing. The remaining active compounds, in both wine and vinegar, were also determined and a significant reduction (p ≤ 0.5) of total phenolic compounds and antioxidant activity from DBSC was observed, which were higher in vinegar than in wine. Among volatile organic compounds found using GC-MS, only five of the main compounds, which had antimicrobial properties, were found in both wine and vinegar. They were acetic acid, ethyl ester; 1-butanol, 3-methyl-, acetone; 1-butanol, 3-methyl-; hexanoic acid and octanoic acid. Results indicated that DBCS contained compounds that were beneficial to health and therefore could be a functional food and provide additional beneficial applications as an antimicrobial agent.