The Influence of Soaking Condition and Germination on Antioxidant Activity, and Chemical Properties of White Waxy Corn

¹ Indonesia International Institute for Life Sciences, Food Science and Nutrition Department, 13210 Pulomas Barat, Indonesia
² National Research and Innovation Agency, Research Center for Chemistry, 15314 Puspiptek Serpong South Tangerang, Indonesia
³ Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, 50275, Indonesia

^* Corresponding author: setyanibudiari@gmail.com

Abstract

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.