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Effects of anthocyanin-rich popping maize flour on the phenolic profile and the antioxidant capacity of mix-bread and its physical and sensory properties

100%

Simic M., Zilic S., Simuruna O., Filipcev B., Skrobot D., Vancetovic J.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 4

In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile, antioxidant capacity and color of bread were investigated. Texture and sensory properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.

Composition of anthocyanins in colored grains and the relationship of their non-acylated and acylated derivatives

100%

Zilic S., Dodig D., Vancetovic J., Grcic N., Peric V., Titan P., Maksimovic V.

Polish Journal of Food and Nutrition Sciences

2019

tom 69

nr 2

Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that provides health benefits to a large part of human world’s population. This study investigated composition and content of anthocyanins in the grain of blue popping maize, deep purple maize, purple wheat, and black soybean. The relationship of acylated and non-acylated forms before and after alkaline hydrolysis of anthocyanin extracts has been studied as well. Deep purple maize had the highest content of total anthocyanins reaching as much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identified in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside) and three of cyanidin-3-(dimalonyl-β-glucoside). Seven, nine, and three anthocyanins have been identified in the deep purple maize, purple wheat, and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for about 98, 29, 71, and 0% of the total anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under the effect of highly alkaline pH. However, at the beginning of their degradation they were transformed to their non-acylated parents.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Vancetovic J.

2 Zilic S.

1 Dodig D.

1 Filipcev B.

1 Grcic N.

1 Maksimovic V.

1 Peric V.

1 Simic M.

1 Simuruna O.

1 Skrobot D.

1 Titan P.

1 2019

1 2018

Wyniki wyszukiwania

Effects of anthocyanin-rich popping maize flour on the phenolic profile and the antioxidant capacity of mix-bread and its physical and sensory properties

Composition of anthocyanins in colored grains and the relationship of their non-acylated and acylated derivatives