Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize

Suriano, Serafino; Balconi, C.; Valoti, P.; Redaelli, R.

doi:10.1016/j.lwt.2021.111257

Cited by 65 publications

(47 citation statements)

References 39 publications

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“…The soluble phenolic contents of pigmented varieties (Reduno, Sugary, Polenta, and Pop) were higher than those measured in yellow ones, probably due to the contribution of anthocyanins. These values are in agreement with data by Lopez-Martinez and coworkers [24], where the soluble polyphenol content in corn samples (with different pigmented phenotypes) ranged between 0.33 and 6.80 mg GAE/g and those by Suriano and co-workers (2021), where the soluble polyphenol content in one yellow and three pigmented corn varieties ranged between 1.36 and 4.05 mg catechin equivalents/g [46]. Lower values were found by Rodríguez-Salinas and co-workers (2019), who reported a soluble polyphenol content in corn samples (15 samples from white to purple varieties) between 1.05 and 1.39 mg GAE/g [47].…”

Section: Polyphenols Contentsupporting

confidence: 92%

“…A good correlation between values from the two analytical methods was obtained being R 2 > 0.98. The total anthocyanin concentration ranged between 286.0 ± 22.3 and 568.8 ± 46.1 µg/g, in agreement with the study by Suriano and co-workers (2021), where anthocyanin content in blue and purple corn varieties ranged between 167.5 and 711 µg/g [46]. In all samples, cyanidin-3-O-glucoside was the most abundant compound apart from Pop, which was richer in cyanidin-3-O-(6 -malonyl-glucoside) (132.4 ± 11.7 µg/g).…”

Section: Anthocyanin Characterizationsupporting

confidence: 91%

“…Bands with the same Ratio frontis (Rf) of ferulic acid (Rf = 0.64) were well visible in all pigmented samples (Sugary, Polenta, Pop, and Reduno). Pigmented corns, in particular, the purple varieties, generally showed the higher content of phenolic compounds [46], which is mainly correlated to the presence of anthocyanins [48,49]. Although this method does not take into account the contribution of anthocyanins to the AOA (due to the dark color of these molecules), it is interesting to note that the purple corn Reduno and the pigmented samples showed the highest content of antioxidant compounds compared to the yellow ones.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

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Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products

Colombo

Lorenzo

Petroni

et al. 2021

Foods

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Oxidative stress, one among the several factors responsible for the gluten toxicity in celiac disease, together with inflammation and duodenal mucosal injury, are only partially reduced by the gluten-free diet. Thanks to their phenolic profile, the pigmented varieties of corn could be an interesting source of dietary antioxidants for the formulation of new gluten-free ingredients. The aim of this research was: (1) to characterize the phenolic profile and the associated antioxidant properties of corn samples with different pigmentation, using spectrophotometric and chromatographic techniques and (2) to assess the stability of anthocyanins during the gastro-intestinal digestion. The pigmented varieties showed a significantly higher content of polyphenols compared to the common yellow varieties and, as a consequence, a higher antioxidant activity. Although corn is among the cereals most frequently used in gluten-free products, it can produce an inflammatory response in some celiac patients. Therefore, after the chemical characterization, the safety of the pigmented varieties for celiac patients was confirmed using different in vitro models (cell agglutination test and the measure of transepithelial electrical resistance). Although in vivo studies are necessary, the data collected in this study underline that the pigmented corn could have a role in reducing the oxidative stress at the intestinal level in celiac subjects.

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Section: Polyphenols Contentsupporting

confidence: 92%

Section: Anthocyanin Characterizationsupporting

confidence: 91%

Section: Antioxidant Capacitymentioning

confidence: 99%

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Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products

Colombo

Lorenzo

Petroni

et al. 2021

Foods

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“…Pigmented barley (15.3–132.3 mg Cyn-3-OGlu equiv/kg DM; Suriano et al, 2019 ), corn (389–7,800 mg Cyn-3-OGlu equiv/kg DM; Suriano et al, 2021 ), rice (79.5–473.7 mg Cyn-3-OGlu equiv/kg DM; Chen et al, 2012 ), sorghum (8.62–67.97 mg Cyn-3-OGlu equiv/kg DM; Dykes et al, 2009 ) and wheat (14.36–27.76 mg Cyn-3-OGlu equiv/kg DM; ( Wang X. et al, 2020 ) contain a relatively higher concentration of anthocyanins and other nutrients than their non-pigmented counterpart. This has resulted in the conversion of colored cereals into a variety of functional foods with increased nutritional value and health advantages.…”

Section: Pigmented Cereals As Future Functional Foods and Nutraceuticalsmentioning

confidence: 99%

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Kasote¹,

Tiozon

Sartagoda

et al. 2021

Front. Plant Sci.

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Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

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“…According to Suriano et al (2021), among pigmented maize, the purple variety is the richest one in terms of total phenolic (4047 µg GAE/g), total flavonoid (1998 µg of catechin equivalents (CE)/g), total anthocyanin (780 µg C3G/g), and total proanthocyanidin (1381 µg CE/g) contents, followed by blue maize (2416 µg GAE/g, 1739 µg CE/g, 216 µg C3G/g, and 1279 µg CE/g, respectively) and red maize (2373 µg GAE/g, 1664 µg CE/g, 38.9 µg C3G/g, and 578 µg CE/g, respectively). Conventional yellow maize had the lowest total phenolics (1359 µg GAE/g) and flavonoids (1162 µg CE/g) and does not contain any anthocyanins.…”

Section: Phenolic Compounds In Cerealsmentioning

confidence: 99%

Phenolic compounds in cereal grains and effects of processing on their composition and bioactivities: A review

Shahidi¹,

Danielski²,

Ikeda³

2021

JFB

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Cereals are a staple food in the diets of many populations globally. Besides their nutritive function in food, they are also rich in various groups of bioactive compounds, especially polyphenols. Wheat, rice, barley, rye, oat, maize, millet, sorghum, and other cereal grains present a great variety of phenolic acids, flavonoids, proanthocyanidins, alkylresorcinols, and lignans, which can be affected in many ways by the post-harvest treatments and further processing of these feedstocks. This review discusses up-to-date studies about the effects of common cereal processing techniques on their phenolic composition, biological activities, and bioefficiency. Generally, mild thermal and high-pressure treatments enhance cereals’ phenolic composition by releasing the insoluble-bound fraction, which increases their bioaccessibility. On the other hand, processes involving extreme temperature conditions and removal of the grains’ outer layers may drastically reduce the phenolic content. Therefore, it is imperative to optimize the processing conditions of cereals, so their health-promoting benefits are preserved.

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Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize

Cited by 65 publications

References 39 publications

Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products

Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Phenolic compounds in cereal grains and effects of processing on their composition and bioactivities: A review

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