Effects of fermentation on antioxidant properties of flours of a normal endosperm and quality protein maize varrieties

Oladeji, Babatunde Stephen; Akanbi, Charles T.; Gbadamosi, Saka O.

doi:10.1007/s11694-017-9491-8

Cited by 20 publications

(24 citation statements)

References 21 publications

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“…Such decreases in the bound and free flavonoids have been reported during the fermentation of maize and other cereals and can be ascribed to the metabolism of these compounds by fermenting microorganisms, degradation/polymerization of flavonoid compounds into dihydroxyl flavone analogues or derivatives, and the activities of endogenous grain enzymes such as glycosidases, glycosyltransferases, cellulase, tannase, esterase, and hydrolases [4,5,[25][26][27]. The noted significant decrease of flavonoid content after longer fermentation periods coincides with the marked decrease in pH values of the fermented samples and is well-reflected in the strong correlation coefficient of these flavonoids with pH.…”

Section: Free and Bound Flavonoids Contents And Kinetics Of Modificationmentioning

confidence: 90%

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

et al. 2021

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This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, p-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R2 = 0.45–0.96) and zero-order (R2 = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R2 = 0.46–0.69) and second-order (R2 = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products.

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Section: Free and Bound Flavonoids Contents And Kinetics Of Modificationmentioning

confidence: 90%

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

et al. 2021

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“…There was a significant decrease in the total carotenoid content and vitamin C of papaya juices after fermentation by the two cultures ( < 0.05). The reason for the decreased total carotenoid content and vitamin C is that carotenoids and vitamin C are easily oxidized at high fermentation temperatures [50,51].…”

Section: Antioxidative Activity Of the Fermented Papaya Juices After mentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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“…The spraying of salicylic acid and collection period have been found to increase the growth rate and phytochemical content of corn silk [68]. The fermentation of corn samples has been found to result in an increase in carotenoid and ascorbic acid content with a slight decrease in antioxidant activity [69]. The germination conditions between light and dark periods have been also found to affect the morphological structures, biochemical and phytochemical composition, and antioxidant activity of corn sprouts [70].…”

Section: Factors Affecting the Phytochemical Profile And Antioxidant mentioning

confidence: 99%

Phytochemical Composition: Antioxidant Potential and Biological Activities of Corn

Nawaz¹,

Muzaffar²,

Aslam³

et al. 2018

Corn - Production and Human Health in Changing Climate

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Corn seeds are used as a nutritional source for humans, and the stem and leaves are utilized as fodder for cattle throughout the world. Corn silk and corn cob are usually discarded as waste. This chapter highlights the nutritional as well as medicinal importance of various parts of corn plant. All parts of corn plant are good source of a variety of bioactive phytochemical compounds which possess antioxidant potential. The principal phytochemicals present in corn seed and corn silk include polyphenols, phenolic acids, flavonoids, anthocyanins, glycosides, carotenoids, and polysaccharides of biological importance, reducing compounds and some water-soluble vitamins. The presence of these phytochemicals makes corn a medicinal plant which shows various biological activities particularly the antioxidant, antimicrobial, antidiabetic, anti-obesity, antiproliferative, hepatoprotective, cardioprotective, and renal-protective activities. On the account of its high antioxidant potential, all parts of corn plant can be used for the management of oxidative stress and the treatment of various diseases.

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Effects of fermentation on antioxidant properties of flours of a normal endosperm and quality protein maize varrieties

Cited by 20 publications

References 21 publications

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Phytochemical Composition: Antioxidant Potential and Biological Activities of Corn

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