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Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity

Camelo-Méndez, Gustavo A.; Agama-Acevedo, Edith; Tovar, Juscelino LU and Bello-Pérez, Luis A. (2017) In Journal of Cereal Science 76. p.179-185
Abstract

The purpose of this study was to determine the chemical composition and antioxidant capacity of blue maize (BM) (Zea mays L.) flour and to investigate the effects of polyphenol-containing extracts and BM wholegrain flour on starch digestion under uncooked and cooked conditions; commercial white maize flour was used as control. Total phenolic content in BM flour (BMF) (164 ± 14 mg gallic acid/g of dry matter) was higher than white maize (127 ± 7 mg gallic acid/g of dry matter), and the presence of anthocyanins (2.0 ± 0.5 mg cyanidin 3-glucoside/100 g) was detected. Also, an important scavenging activity against ABTS (2,2’-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and ferric... (More)

The purpose of this study was to determine the chemical composition and antioxidant capacity of blue maize (BM) (Zea mays L.) flour and to investigate the effects of polyphenol-containing extracts and BM wholegrain flour on starch digestion under uncooked and cooked conditions; commercial white maize flour was used as control. Total phenolic content in BM flour (BMF) (164 ± 14 mg gallic acid/g of dry matter) was higher than white maize (127 ± 7 mg gallic acid/g of dry matter), and the presence of anthocyanins (2.0 ± 0.5 mg cyanidin 3-glucoside/100 g) was detected. Also, an important scavenging activity against ABTS (2,2’-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and ferric reducing power (FRAP) was determined. Extracts of BMF reduced amylase activity (>90% of inhibition). BMF showed higher slowly digestible and resistant starch contents, thus exhibiting lower predicted glycemic index than white maize. Total anthocyanins (r = −0.89 and r = −0.79, p<0.05), antioxidant capacity (r = −0.86 and r = −0.96, p<0.05), total starch (r = 0.99 and 0.92, p<0.05) and resistant starch content (r = −0.99 and r = −0.92, p<0.05) were correlated with pGI for uncooked and cooked flours, respectively. These results indicate the potential use of BMF and its phenolic-rich extract as functional ingredients to develop antioxidant and indigestible carbohydrate-rich foods with potential health benefits.

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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Antioxidant capacity, Blue maize, Polyphenols, Predicted glycemic index, Uncooked and cooked matrices
in
Journal of Cereal Science
volume
76
pages
7 pages
publisher
Elsevier
external identifiers
  • scopus:85021151084
  • wos:000410868500025
ISSN
0733-5210
DOI
10.1016/j.jcs.2017.06.009
language
English
LU publication?
yes
id
7ec1a9c7-2f14-4395-a74b-347b56e190bc
date added to LUP
2017-07-11 11:12:30
date last changed
2018-01-16 13:21:09
@article{7ec1a9c7-2f14-4395-a74b-347b56e190bc,
  abstract     = {<p>The purpose of this study was to determine the chemical composition and antioxidant capacity of blue maize (BM) (Zea mays L.) flour and to investigate the effects of polyphenol-containing extracts and BM wholegrain flour on starch digestion under uncooked and cooked conditions; commercial white maize flour was used as control. Total phenolic content in BM flour (BMF) (164 ± 14 mg gallic acid/g of dry matter) was higher than white maize (127 ± 7 mg gallic acid/g of dry matter), and the presence of anthocyanins (2.0 ± 0.5 mg cyanidin 3-glucoside/100 g) was detected. Also, an important scavenging activity against ABTS (2,2’-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and ferric reducing power (FRAP) was determined. Extracts of BMF reduced amylase activity (&gt;90% of inhibition). BMF showed higher slowly digestible and resistant starch contents, thus exhibiting lower predicted glycemic index than white maize. Total anthocyanins (r = −0.89 and r = −0.79, p&lt;0.05), antioxidant capacity (r = −0.86 and r = −0.96, p&lt;0.05), total starch (r = 0.99 and 0.92, p&lt;0.05) and resistant starch content (r = −0.99 and r = −0.92, p&lt;0.05) were correlated with pGI for uncooked and cooked flours, respectively. These results indicate the potential use of BMF and its phenolic-rich extract as functional ingredients to develop antioxidant and indigestible carbohydrate-rich foods with potential health benefits.</p>},
  author       = {Camelo-Méndez, Gustavo A. and Agama-Acevedo, Edith and Tovar, Juscelino and Bello-Pérez, Luis A.},
  issn         = {0733-5210},
  keyword      = {Antioxidant capacity,Blue maize,Polyphenols,Predicted glycemic index,Uncooked and cooked matrices},
  language     = {eng},
  month        = {07},
  pages        = {179--185},
  publisher    = {Elsevier},
  series       = {Journal of Cereal Science},
  title        = {Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity},
  url          = {http://dx.doi.org/10.1016/j.jcs.2017.06.009},
  volume       = {76},
  year         = {2017},
}