Functional study of raw and cooked blue maize flour: Starch digestibility,total phenolic content and antioxidant activity |
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| Affiliation: | 1. Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico;2. Food for Health Science Centre, Lund University, Medicon Village, Scheelevägen 2, Lund SE-22381, Sweden;1. College of Food Science and Engineering, Northwest A&F University, 28 Xinong Road, Yangling, Shaanxi Province 712100, China;2. Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi''an, Shaanxi Province 710072, China;3. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Chang''an South Road 199, Xi''an, Shaanxi Province 710062, China;1. Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843, United States;2. Department of Food Science and Technology, Texas A&M University, College Station, TX 77843, United States;1. Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa;2. Department of Food Technology, Federal College of Freshwater Fisheries Technology, PMB 1500 New Bussa, Nigeria;1. Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul, 133-791, Republic of Korea;2. Department of Food & Fermentation, Far East University, Gamgok, Eumseong, Chungbuk, 369-700, Republic of Korea;3. Department of Functional Crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Jeompiljaero, Miryang, Gyeongnam, 627-803, Republic of Korea;4. Department of Food Bioscience & Technology, College of Life Science & Biotechnology, Korea University, Seoul, 133-791, Republic of Korea |
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| 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 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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| Keywords: | Blue maize Antioxidant capacity Predicted glycemic index Uncooked and cooked matrices Polyphenols |
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