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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
14/12/2023 |
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Data da última atualização: |
14/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
LEMOS, I. M. L.; ROSADO, C. P.; TEODORO, A. J.; STEPHAN, M. P.; ROSA, J. S. da. |
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Afiliação: |
ISABELA DA MOTA LEAL LEMOS, UFF; CAROLYNE PIMENTEL ROSADO, UNIRIO; ANDERSON JUNGER TEODORO, CNPq; MARILIA PENTEADO STEPHAN, CTAA; JEANE SANTOS DA ROSA, CTAA. |
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Título: |
Evaluation of antioxidant activity and total phenolic compounds in yellow corn flour (Zea mays) and purple corn flour (Zea mays L.). |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168404; SLACAN. |
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Idioma: |
Inglês |
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Notas: |
Pôster 166883; SLACAN. |
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Conteúdo: |
Corn is important as one of the main cereals cultivated in Brazil and in the world. Its adaptability to climate results in a variety of genotypes, which may have different levels of bioactive compounds. The aim of the study was to analyze the total phenolic content and antioxidant activity of yellow corn flour (FMA) and purple corn flour (FMR). The flours were purchased from local shops and aqueous extracts (FMAa and FMRa) and 70% ethanol extracts (FMAe and FMRe) were prepared in proportions of 1:10 (FMA) and 1:20 (FMR), which were used to quantify the content of total phenolics (Folin-Ciocalteu) and antioxidant activity (FRAP, ORAC, DPPH and ABTS+). Regarding total phenolics, FMAa (2.03±0.12mg% AGE) and FMAe (1.85±0.78mg% AGE) did not differ from each other (p=0.9993). However, in FMR the use of water optimized the extraction of phenolics when compared to 70% ethanol (respectively 19.61 and 15.42 mg% AGE). Regarding the antioxidant analysis, the flours presented the following results: FMRe (ORAC: 34.56±14.2µM TE/g; FRAP: 70.74±2.1813µM Fe2SO4/g; ABTS: 238.67±2.08µM Trolox/g and DPPH: 403.92±0.58µM Trolox/g); FMRa (ORAC: 51.82±12.2µM TE/g; FRAP: 65.53±3.72µM Fe2SO4/g; ABTS: 302.67±8.52µM Trolox/g and DPPH: 402.25±1.32µM Trolox/g); FMAe (ORAC: 7.81±2.80µM TE/g; FRAP: 2.52±0.13µM Fe2SO4/g; ABTS: 13.78±0.78µM Trolox/g and DPPH: 34.11.92±0. 29µM Trolox/g) and FMAa (ORAC: 6.16±4.56µM TE/g; FRAP: 2.3±0.39µM Fe2SO4/g; ABTS: 16.8±1.58µM Trolox/g and DPPH: 36. 26±0.25µM Trolox/g). Thus, FMR showed a significantly higher content of phenolic compounds (p<0.0001) and antioxidant activity (p<0.0001) compared to FMA, regardless of the solvent and methods analyzed. This behavior can be attributed to the high content of anthocyanins present in purple corn, which are more potent in terms of antioxidant activity when compared to the carotenoids present in yellow corn. Thus, the data suggest a high antioxidant power of FMR, which may be an important ally in the production of new products. MenosCorn is important as one of the main cereals cultivated in Brazil and in the world. Its adaptability to climate results in a variety of genotypes, which may have different levels of bioactive compounds. The aim of the study was to analyze the total phenolic content and antioxidant activity of yellow corn flour (FMA) and purple corn flour (FMR). The flours were purchased from local shops and aqueous extracts (FMAa and FMRa) and 70% ethanol extracts (FMAe and FMRe) were prepared in proportions of 1:10 (FMA) and 1:20 (FMR), which were used to quantify the content of total phenolics (Folin-Ciocalteu) and antioxidant activity (FRAP, ORAC, DPPH and ABTS+). Regarding total phenolics, FMAa (2.03±0.12mg% AGE) and FMAe (1.85±0.78mg% AGE) did not differ from each other (p=0.9993). However, in FMR the use of water optimized the extraction of phenolics when compared to 70% ethanol (respectively 19.61 and 15.42 mg% AGE). Regarding the antioxidant analysis, the flours presented the following results: FMRe (ORAC: 34.56±14.2µM TE/g; FRAP: 70.74±2.1813µM Fe2SO4/g; ABTS: 238.67±2.08µM Trolox/g and DPPH: 403.92±0.58µM Trolox/g); FMRa (ORAC: 51.82±12.2µM TE/g; FRAP: 65.53±3.72µM Fe2SO4/g; ABTS: 302.67±8.52µM Trolox/g and DPPH: 402.25±1.32µM Trolox/g); FMAe (ORAC: 7.81±2.80µM TE/g; FRAP: 2.52±0.13µM Fe2SO4/g; ABTS: 13.78±0.78µM Trolox/g and DPPH: 34.11.92±0. 29µM Trolox/g) and FMAa (ORAC: 6.16±4.56µM TE/g; FRAP: 2.3±0.39µM Fe2SO4/g; ABTS: 16.8±1.58µM Trolox/g and DPPH: 36. 26±0.25µM Trolox/g). Th... Mostrar Tudo |
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Palavras-Chave: |
By-products. |
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Thesagro: |
Cereal. |
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Thesaurus NAL: |
Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02926nam a2200205 a 4500
001 2159721
005 2023-12-14
008 2023 bl uuuu u00u1 u #d
100 1 $aLEMOS, I. M. L.
245 $aEvaluation of antioxidant activity and total phenolic compounds in yellow corn flour (Zea mays) and purple corn flour (Zea mays L.).$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168404; SLACAN.$c2023
500 $aPôster 166883; SLACAN.
520 $aCorn is important as one of the main cereals cultivated in Brazil and in the world. Its adaptability to climate results in a variety of genotypes, which may have different levels of bioactive compounds. The aim of the study was to analyze the total phenolic content and antioxidant activity of yellow corn flour (FMA) and purple corn flour (FMR). The flours were purchased from local shops and aqueous extracts (FMAa and FMRa) and 70% ethanol extracts (FMAe and FMRe) were prepared in proportions of 1:10 (FMA) and 1:20 (FMR), which were used to quantify the content of total phenolics (Folin-Ciocalteu) and antioxidant activity (FRAP, ORAC, DPPH and ABTS+). Regarding total phenolics, FMAa (2.03±0.12mg% AGE) and FMAe (1.85±0.78mg% AGE) did not differ from each other (p=0.9993). However, in FMR the use of water optimized the extraction of phenolics when compared to 70% ethanol (respectively 19.61 and 15.42 mg% AGE). Regarding the antioxidant analysis, the flours presented the following results: FMRe (ORAC: 34.56±14.2µM TE/g; FRAP: 70.74±2.1813µM Fe2SO4/g; ABTS: 238.67±2.08µM Trolox/g and DPPH: 403.92±0.58µM Trolox/g); FMRa (ORAC: 51.82±12.2µM TE/g; FRAP: 65.53±3.72µM Fe2SO4/g; ABTS: 302.67±8.52µM Trolox/g and DPPH: 402.25±1.32µM Trolox/g); FMAe (ORAC: 7.81±2.80µM TE/g; FRAP: 2.52±0.13µM Fe2SO4/g; ABTS: 13.78±0.78µM Trolox/g and DPPH: 34.11.92±0. 29µM Trolox/g) and FMAa (ORAC: 6.16±4.56µM TE/g; FRAP: 2.3±0.39µM Fe2SO4/g; ABTS: 16.8±1.58µM Trolox/g and DPPH: 36. 26±0.25µM Trolox/g). Thus, FMR showed a significantly higher content of phenolic compounds (p<0.0001) and antioxidant activity (p<0.0001) compared to FMA, regardless of the solvent and methods analyzed. This behavior can be attributed to the high content of anthocyanins present in purple corn, which are more potent in terms of antioxidant activity when compared to the carotenoids present in yellow corn. Thus, the data suggest a high antioxidant power of FMR, which may be an important ally in the production of new products.
650 $aBioactive compounds
650 $aCereal
653 $aBy-products
700 1 $aROSADO, C. P.
700 1 $aTEODORO, A. J.
700 1 $aSTEPHAN, M. P.
700 1 $aROSA, J. S. da
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