Nutrient and Antinutrient Composition and Heavy Metal and Phenolic Profiles of Maize (Zea mays) as Affected by Different Processing Techniques

Abstract

The effect of processing on the proximal, amino acid, micro-and macromineral, heavy metal, vitamin, antinutrient, and phenolic profiles of maize (Zea mays) was investigated using standard techniques. Boiling decreased the total amino acid content unlike frying and roasting, but they did not affect the total phenolic content of maize. Boiling increased the levels of moisture, phosphorus, and vitamin B12; depleted selenium; and decreased the levels of phytate, saponin, calcium, sodium, iron, zinc, copper, and vitamins A and B1. Roasting decreased the levels of moisture, crude fiber, phytate, saponin, trypsin inhibitor, phosphorus, zinc, copper, and vitamins A and K. Frying increased the level of fat; decreased the levels of moisture, trypsin inhibitor, phosphorus, and vitamins A, B2, and K; and depleted selenium. A bioavailability study showed that the phytates and oxalates in the maize may not affect its bioavailability. This study showed that the processing methods that were used in this study allowed retention of some important nutrients and the total phenolic contents of the studied maize.

Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

“…This increase in the total phenolic content could be a result of the release of the bound form of the phytochemicals in the corn bran during the frying process. 41 The report of Fang et al 42 showed a similar result where the total phenolic content of cooked sausages was higher than that of fresh sausages. The increase was attributed to the probability that mild cooking conditions could have led to the partial release of the phenolic compounds in the sugarcane fiber.…”

Maize metabolomics in relation to cropping system and growing year

“…Metabolic fingerprinting of methanol extracts of maize grain using UHPLC coupled with mass spectrometry (MS) detection, which combines high-resolution mass spectrometry (HRMS) and multistage mass spectrometry (MS 2 and MS 3 fragmentation), identified a total of 90 compounds (Supplementary Table 1). The identity of 16 compounds (compounds 1, 5, 9, 12, 14, 21, 25, 26, 32, 66-68, 76, 87, 89, 90) were confirmed by direct comparison with appropriate standards, while the identity of the remaining 74 compounds were obtained after examination of MS data (exact mass and specific fragmentation), in consultation with the available literature on LC/MS and nuclear magnetic resonance (NMR) analysis of maize metabolites (Li et al, 2018;Zhou et al, 2019;Lux et al, 2020;Eleazu et al, 2021). Basic retention and MS data, as well as references confirming the presence and, in some cases, mass fragmentation of specific compounds in maize are listed in Supplementary Table 1.…”

Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties

“…In a study using corn, heat treatments managed to reduce various antinutrients such as phytate, saponin compounds, trypsin inhibitor, including heavy metals such as selenium, although not statistically significant. 108 Additionally, conventional cooking and microwave heating of vegetables led to a significant decrease of polyphenol content. 73,109,110 Surprisingly, roasting and extrusion apparently did not alter polyphenol content in one study using buckwheat flour.…”

“…It is argued, however, that various heat-related preprocessing treatments such as blanching and roasting tend to increase the degradation of vitamins. , However, heat treatments such as blanching, roasting, and frying managed to modulate approximate contents, mineral compositions, and antinutrients. In a study using corn, heat treatments managed to reduce various antinutrients such as phytate, saponin compounds, trypsin inhibitor, including heavy metals such as selenium, although not statistically significant . Additionally, conventional cooking and microwave heating of vegetables led to a significant decrease of polyphenol content. ,, Surprisingly, roasting and extrusion apparently did not alter polyphenol content in one study using buckwheat flour .…”

“…39 It is argued, however, that various heat-related preprocessing treatments such as blanching and roasting tend to increase the degradation of vitamins. 107,108 However, heat treatments such as blanching, roasting, and frying managed to modulate approximate contents, mineral compositions, and antinutrients. In a study using corn, heat treatments managed to reduce various antinutrients such as phytate, saponin compounds, trypsin inhibitor, including heavy metals such as selenium, although not statistically significant.…”