Search for Author, Title, Keyword
Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
 
More details
Hide details
 
Publication date: 2018-12-31
 
 
Pol. J. Food Nutr. Sci. 2018;68(4):299-308
 
KEYWORDS
ABSTRACT
In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile, antioxidant capacity and color of bread was investigated. Texture and sensory properties of maize mix-breads were evaluated as well. 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 the 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 its acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanin 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.
 
REFERENCES (30)
1.
Abdel-Aal, E.S.M., Hucl, P., A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chem., 1999, 76, 350-354.
 
2.
Bąkowska-Barczak A., Acylated anthocyanins as stable, natural food colorants - a review. Pol. J. Food Nutr. Sci., 2005, 14/55, 107-116.
 
3.
Dangles O., Saito N., Brouillard R., Anthocyanin intramolecular copigment effect. Phytochem., 1993, 34, 119-124.
 
4.
dePascual-Teresa S., Santos-Buelga C., Rivas-Gonzalo J.C., LC-MS analysis of anthocyanins from purple corn cob. J. Sci. Food Agr., 2002, 82, 1003–1006.
 
5.
Dey T.B., Chakraborty S., Jain K.K., Sharma A., Kuhad R.C., Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci. Tech., 2016, 53, 60–74.
 
6.
Eberhardt M.V., Lee C.Y., Liu R.H., Antioxidant activity of fresh apples. Nature, 2000, 405, 903-904.
 
7.
Eduardo M., Svanberg U., Oliveira J., Ahrné L., Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types. Int. J. Food Sci., 2013, 2013, 1-10, art. id. 305407.
 
8.
El-Megeid A.A.A., AbdAllah I.Z.A., Elsadek M.F., El-MoneimY.F.A., The protective effect of the fortified bread with green tea against chronic renal failure induced by excessivedietary arginine in male albino rats. World J. Dairy Food Sci., 2009, 4, 107-117.
 
9.
Filipčev B., Lević LJ., Bodroža-Solarov M., Mišljenović N., Koprivica G., Quality characteristics and antioxidant properties of breads supplemented with sugar beet molasses-based ingredients. Int. J. Food Prop., 2010, 13, 1035–1053.
 
10.
Hofmann T., Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino acids. J. Agric. Food Chem., 1998, 46, 932-940.
 
11.
Holtekjølen A.K., Bævre A.B., Rødbotten M., Berg H., Knutsen S.H., Antioxidant properties and sensory profiles of breads containing barley flour. Food Chem., 2008, 110, 414-421.
 
12.
Hooper L., Cassidy A., A review of the health care potential of bioactive compounds. J. Sci. Food Agr., 2006, 86, 1805–1813.
 
13.
Irmak S., Jonnala R.S., MacRitchie F., Effect of genetic variation on phenolic acid and policosanol contents of Pegaso wheat lines. J. Cereal Sci., 2008, 48, 20-26.
 
14.
Kocadağlı T., Žilić S., Göncüoğlu Taş N., Vančetović J., Dodig D., Gökmen V., Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. Eur. Food Res. Technol., 2016, 242, 51-60.
 
15.
Lesschaeve I., Noble A.C., Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. Am. J. Clin. Nutr., 2005, 81, 330S-335S.
 
16.
Menga V., Fares C., Troccoli A., Cattivelli L., Baiano A., Effect of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species. Int. J. Food Sci. Technol., 2010, 45, 7-16.
 
17.
Montilla E.C., Hillebrand S., Antezana A., Winterhalter P., Soluble and bound phenolic compounds in different Bolivian purple corn (Zea mays L.) cultivars. J. Agric. Food Chem., 2011, 59, 7068–7074.
 
18.
Mora-Rochín S., Gaxiola-Cuevas N., Gutierrez-Uribe J.A., Milan-Carrillo J., Milan-Noris E.M., Reyes-Moreno C., Serna-Saldivar S.O., Cuevas-Rodríguez E.O., Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces. LWT - Food Sc. Technol., 2016, 68, 563-569.
 
19.
Pedreschi R., Cisneros-Zevallos L., Phenolic profiles of Andean purple corn (Zea mays L.). Food Chem., 2007, 100, 956–963.
 
20.
Scalbert A., Williamson G., Dietary intake and bioavailability of polyphenols. J. Nutr., 2000, 130, 2073S–2085S.
 
21.
Serpen A., Gökmen V., Pellegrini N., Fogliano V., Direct measurement of the total antioxidant capacity of cereal products. J. Cereal Sci., 2008, 48, 816-820.
 
22.
Siddiq M., Nasir M., Ravi R., Butt M. S., Dolan K.D., Harte J.B., Effect of defatted maiгe germ flour addition on the physical and sensory quality of wheat bread. LWT - Food Sc. Technol., 2009, 42, 464-470.
 
23.
Singleton V.L., Orthofer R., Lamuela-Raventos R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Oxidants and Antioxidants, PTA Book Series: Methods Enzymol., 1999, 299, 152-178.
 
24.
Stintzing F.C., Stintzing A.S., Carle R., Frei B., Wrolstad R.E., Color and antioxidant properties of cyanidin-based anthocyanin pigments. J. Agric. Food Chem., 2002, 50, 6172-6181.
 
25.
Świeca M., Gawlik-Dziki U., Dziki D., Baraniak B., Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity. Food Chem., 2017, 221, 1451–1457.
 
26.
West E.M., Mauer J.L., Color and chemical stability of a variety of anthocyanins and ascorbic acid in solution and powder forms. J. Agric. Food Chem., 2013, 61, 4169−4179.
 
27.
Xu J., Identification and stability of acylated anthocyanins in purplefleshed sweetpotato. 2013, p40. http://krex.k-state.edu/dspace....
 
28.
Yousif A., Nhepera D., Johnson S., Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Food Chem., 2012, 134, 880-887.
 
29.
Žilić S., Serpen A., Akillioglu G., Gökmen V., Vančetović J., Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels. J. Agric. Food Chem., 2012, 60, 1224-1231.
 
30.
Žilić S., Kocadagli T., Vančetović J., Gokmen V., Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT - Food Sci. Technol., 2016, 65, 597-603.
 
 
CITATIONS (13):
1.
The technological, nutritional and medical aspects of wheat proteins
Marijana Simić, Slađana Žilić
Hrana i ishrana
 
2.
Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
Sladjana Zilic
Polish Journal of Food and Nutrition Sciences
 
3.
Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review
Paola Conte
Polish Journal of Food and Nutrition Sciences
 
4.
Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread
Md. Wazed, Md. Islam
Malaysian Journal of Halal Research
 
5.
Traditional Foods From Maize (Zea mays L.) in Europe
Pedro Revilla, Mara Alves, Violeta Andelković, Carlotta Balconi, Isabel Dinis, Pedro Mendes-Moreira, Rita Redaelli, de Ruiz, Patto Vaz, Sladana Žilić, Rosa Malvar
Frontiers in Nutrition
 
6.
Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads
Marijana Simić, Olivera Šimurina, Zvonko Nježić, Jelena Vančetović, Vesna Kandić, Valentina Nikolić, Slađana Žilić
Food and Feed Research
 
7.
Continuous Infrared Popping: Effect on Key Physicochemical Attributes of Popcorn
Mahdi Shavandi, Majid Javanmard, Alireza Bassiri
ACS Food Science & Technology
 
8.
Functionality and Application of Colored Cereals
Slađana Žilić, Marijana Simić, Valentina Nikolić
 
9.
Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
Sy-Yu Shiau, Yanli Yu, Jing Li, Wenbo Huang, Haixia Feng
Foods
 
10.
Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn
Marijana Simić, Valentina Nikolić, Dubravka Škrobot, Jelena Srdić, Vesna Perić, Saša Despotović, Slađana Žilić
Plants
 
11.
Pigmented Cereals and Millets
Isha Dudeja, Muskan Gupta, Mankoo Kaur, Arashdeep Singh
 
12.
Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
Sladana Zilic, Dejan Dodig, Jelena Vancetovic, Nicola Grcic, Vesna Peric, Primoz Titan, Vuk Maksimovic
Polish Journal of Food and Nutrition Sciences
 
13.
Development and quality evaluation of polyphenols enriched black carrot (Daucus carota L.) powder incorporated bread
Pragya Pandey, Kiran Grover, Tarsem Singh Dhillon, Neena Chawla, Amarjeet Kaur
Heliyon
 
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
Scroll to top