Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels

Abstract High-pressure processing (HPP) at 250–700 MPa for 30–45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p  L ∗ , a ∗ , b ∗ , C ∗ and h o (p