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Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes.印度特色玉米（Zea mays L.）基因型植物组分中的抗氧化游离和结合酚类成分。
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In Vitro Bioaccessibility, Human Gut Microbiota Metabolites and Hepatoprotective Potential of Chebulic Ellagitannins: A Case of Padma Hepaten® Formulation.诃子鞣花单宁的体外生物可及性、人体肠道微生物群代谢产物及肝脏保护潜力：以帕德玛肝得健®制剂为例
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Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds. characterization of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds.
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Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels.彩色玉米（Zea mays L.）籽粒中的酚类化合物、类胡萝卜素、花青素和抗氧化能力。
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Purple corn (Zea mays L.) phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organs.紫玉米（Zea mays L.）的酚类化合物特征及其作为一种抗氧化应激剂在分离的小鼠器官中的评估。
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Soluble and bound phenolic compounds in different Bolivian purple corn ( Zea mays L.) cultivars.不同玻利维亚紫玉米（ Zea mays L.）品种中可溶和结合的酚类化合物。
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The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants.膳食纤维在水果和蔬菜抗氧化剂生物可及性和生物利用度中的作用。
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蓝玉米玉米饼加工过程中酚酸的概况、抗氧化活性、总酚化合物及其生物可及性

Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility.

作者信息

Méndez-Lagunas Lilia L, Cruz-Gracida Marlene, Barriada-Bernal Luis G, Rodríguez-Méndez Lilia I

机构信息

Instituto Politécnico Nacional, CIIDIR Oaxaca, Hornos 1003, 71230 Sta. Cruz Xoxocotlán, Oaxaca Mexico.

Consejo Nacional de Ciencia y Tecnología, Hornos 1003, 71230 Sta. Cruz Xoxocotlán, Oaxaca Mexico.

出版信息

J Food Sci Technol. 2020 Dec;57(12):4688-4696. doi: 10.1007/s13197-020-04505-3. Epub 2020 May 21.

DOI:10.1007/s13197-020-04505-3
PMID:33087979
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7550516/
Abstract

Varieties of blue maize are used to produce tortillas. The Bolita genotype is frequently underused, despite its rich content of bioactive compounds. The composition of derived products is influenced by maize processing. The impact of processing on the total phenolic content (TPC), phenolic acid profile (PAP), antioxidant activity (AA) and color was evaluated in tortillas produced from blue Bolita landraces. The properties were determined in anatomical fractions, nixtamal, wastewater, masa and tortillas. Vanillic, ferulic, p-coumaric and chlorogenic acids were identified in anatomical fractions. Nejayote had the highest AA. The compounds in the soluble fraction contributed mainly to the AA, whereas the free and bound fractions were largely responsible for the TPC. Syringic and ferulic acids were the most common compounds in the nejayote, and p-coumaric acids were the most common compounds in the masa. Only ferulic acid was detected after simulated gastric digestion, and temperature, pH and milling had an important effect on the PAP.

摘要

蓝色玉米的多个品种被用于制作玉米饼。尽管Bolita基因型富含生物活性化合物，但它经常未得到充分利用。衍生产品的成分受玉米加工过程的影响。对由蓝色Bolita地方品种制成的玉米饼中加工对总酚含量（TPC）、酚酸谱（PAP）、抗氧化活性（AA）和颜色的影响进行了评估。在解剖部分、熟玉米粉、废水、玉米面团和玉米饼中测定了这些特性。在解剖部分中鉴定出了香草酸、阿魏酸、对香豆酸和绿原酸。浸出液具有最高的抗氧化活性。可溶部分中的化合物对抗氧化活性的贡献最大，而游离部分和结合部分在很大程度上决定了总酚含量。丁香酸和阿魏酸是浸出液中最常见的化合物，对香豆酸是玉米面团中最常见的化合物。模拟胃消化后仅检测到阿魏酸，温度、pH值和研磨对酚酸谱有重要影响。