期刊
JOURNAL OF CEREAL SCIENCE
卷 76, 期 -, 页码 179-185出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2017.06.009
关键词
Blue maize; Antioxidant capacity; Predicted glycemic index; Uncooked and cooked matrices; Polyphenols
资金
- CONACYT, Mexico
- SIP-IPN
- COFAA-IPN
- EDI-IPN
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.
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