Bento-Silva Andreia, Duarte Noélia, Mecha Elsa, Belo Maria, Serra Ana Teresa, Vaz Patto Maria Carlota, Bronze Maria Rosário
FCT NOVA, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal.
Antioxidants (Basel). 2021 Apr 26;10(5):672. doi: 10.3390/antiox10050672.
Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the different techniques used for food processing. Several traditional products can be obtained from maize and, in Portugal, it is used for the production of an ethnic bread called . In order to evaluate the effect of processing on maize phenolic composition, one commercial hybrid and five open-pollinated maize flours and were studied. The total phenolic content and antioxidant activity were evaluated by the Folin-Ciocalteu and ORAC assays, respectively. The major phenolics, namely ferulic and -coumaric acids (in their soluble-free, soluble-conjugated and insoluble forms), insoluble ferulic acid dimers and soluble hydroxycinnamic acid amides were quantitated. Results show that the total phenolic content, antioxidant activity and hydroxycinnamic acids resisted traditional processing conditions used in the production of . The content in soluble-free phenolics increased after processing, meaning that their bioaccessibility improved. Portuguese traditional , produced with open-pollinated maize varieties, can be considered an interesting dietary source of antioxidant compounds due to the higher content in hydroxycinnamic acids and derivatives.
玉米是酚类化合物的重要来源，尤其是羟基肉桂酸，它们因其抗氧化活性和相关的健康益处而广为人知。然而，这些作用取决于它们的生物可及性，而生物可及性会受到用于食品加工的不同技术的影响。可以从玉米中获得几种传统产品，在葡萄牙，玉米被用于生产一种名为 的民族面包。为了评估加工对玉米酚类成分的影响，研究了一种商业杂交种以及五种开放授粉的玉米粉和 。分别通过福林-西奥尔特法和氧自由基吸收能力（ORAC）测定法评估总酚含量和抗氧化活性。对主要酚类物质，即阿魏酸和对香豆酸（以游离可溶、共轭可溶和不溶形式）、不溶性阿魏酸二聚体和可溶性羟基肉桂酰胺进行了定量分析。结果表明，总酚含量、抗氧化活性和羟基肉桂酸能够抵抗 在生产过程中使用的传统加工条件。加工后游离可溶酚类物质的含量增加，这意味着它们的生物可及性得到了改善。由于羟基肉桂酸及其衍生物含量较高，用开放授粉玉米品种生产的葡萄牙传统 可以被认为是抗氧化化合物的一个有趣的饮食来源。
