Effect of cooking on the content of carotenoids and tocopherols in sweet corn

Taste and nutritional value make sweet corn a valued plant an important component of the human diet worldwide. Kernel nutritive composition has been reported in various papers, but description carotenoid tocopherols profile, especially after cooking is scarce. Therefore, present study was carried out to compare tocopherol content before cooking. Contents b-carotene, lutein+zeaxanthin (d-T, b+g-T, a-T) kernels twelve hybrids were determined by High-Performance Liquid Chromatography (HPLC) expressed as mean three independent measurements. Both genotype affected carotenoids kernel. The highest total found hybrid ZP486/1su (27.77/45.28 µg/g) whereas lowest ZP 355su (10.27 i.e. 347su (24.55 resulted significant increase tocopherols, lutein+zeaxanthin, b-carotene all hybrids, except ZP504su which decreased. An a-tocopherol observed ZP485/1su ZP484/1su, while decrease ZP481/1su, ZP477/2su. results showed that increasing micronutrient genotype-dependent. This confirmed increases gives it additional terms functional food.