Journal
JOURNAL OF CEREAL SCIENCE
Volume 76, Issue -, Pages 179-185Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2017.06.009
Keywords
Blue maize; Antioxidant capacity; Predicted glycemic index; Uncooked and cooked matrices; Polyphenols
Categories
Funding
- CONACYT, Mexico
- SIP-IPN
- COFAA-IPN
- EDI-IPN
Ask authors/readers for more resources
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-dipheny1-1-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. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available